Perfect Coleslaw Recipes & Tips
I don't believe there's a barbecue groupie around who wouldn't agree that coleslaw is very much a part of 'cue culture. Any well-respected barbecue establishment considers great slaw an asset. Granted, this side may not be front and center on the menu, but it definitely rates as a major player in the barbecue accompaniment world.
As with the meat, many opinions exist on what ingredients are considered essential for proper coleslaw. Lines are drawn about whether a slaw should be mayonnaise or vinegar based. But no matter what you prefer, there is a recipe amid our collection that is sure to satisfy your tastes.
Cabbage Tips for Coleslaw
- Remove outer leaves from cabbage before rinsing.
- A food processor makes quick work of shredding and grating cabbage. If you don't have one, a box grater works fine.
- Your coleslaw might appear dry just after you have tossed it with the dressing, but it will moisten as the cabbage releases its liquid while chilling.
- Keep these approximate weights in mind when buying cabbage.
1 small green cabbage=about 1 1/2 pounds
1 medium-size green cabbage=about 3 1/2 pounds
1 small red cabbage=about 3/4 pound
1 small savoy cabbage=about 1 pound
- Packaged shredded cabbage and finely shredded cabbage are available at most grocery stores. Finely shredded cabbage is sometimes referred to as "angel-hair" on the package because its texture is similar to angel-hair pasta.