#cole slaw mix

[din-o-pia]

Recipe for Blue Cheese Coleslaw The flavor in this crunchy slaw is bursting. The flavorful combination of red grapes and a tangy, blue cheese-flecked dressing livens up shredded cole slaw mix.

[professorfranz]

Blue Cheese Coleslaw This crunchy slaw bursts with flavor. Shredded cole slaw mix is perked up by the delicious pairing of red grapes and a tangy, blue cheese speckled dressing. 1 package shredded coleslaw mix, 1 cup mayonnaise, 2 tablespoons white sugar, 2 tablespoons cider vinegar, 1/4 cup prepared Dijon-style mustard, 2 cups seedless red grapes halved, 1/2 cup shredded carrot, 1/3 cup crumbled blue cheese

[yamakanzenban]

Blue Cheese Coleslaw The flavor in this crunchy slaw is bursting. The flavorful combination of red grapes and a tangy, blue cheese-flecked dressing livens up shredded cole slaw mix.

[mccoyquialisms]

I’ve reached a level of overwhelm where I’m just throwing random raw vegetables into a bowl and calling that a meal

[rollogrady]

Hawaiian Cole Slaw Recipe This creamy dressing is combined with cole slaw mix, pineapple, and onion in a sweet and sour Hawaiian cole slaw recipe that goes well with pulled pork.

[ruthwalton]

With Mayo - Hawaiian Cole Slaw This creamy dressing is combined with cole slaw mix, pineapple, and onion in a sweet and sour Hawaiian cole slaw recipe that goes well with pulled pork.

[majorgurbert]

Recipe for Hawaiian Cole Slaw This creamy dressing is combined with cole slaw mix, pineapple, and onion in a sweet and sour Hawaiian cole slaw recipe that goes well with pulled pork. 1/4 teaspoon ground black pepper, 1 package coleslaw mix, 1/2 teaspoon salt, 1/2 cup mayonnaise, 1/4 cup apple cider vinegar, 1 can crushed pineapple drained, 1 teaspoon dried cilantro, 2 tablespoons brown sugar, 1/2 cup finely chopped onion

[whenyoureallyliveindresden]

MeeMaw's 5-Star Coleslaw Dressing - Salad Dressing

[nyaagolor]

I was rewatching the path of legends storyline cutscenes and got thinking about the types of sandwiches Arven was making because I refuse to believe he’s just slapping those herbs on a sub with cold cuts:

Sweet: He made a fruit sandwich for this one!! The herba mystica leaves are a bit like stevia and naturally sweet, so Arven boiled them down in water, strained them, and frothed the extract with some cream to make a nice whipped cream base. He piled up some crustless, fluffy milk bread with various fruits, filled in the gaps with the HM whipped cream, and made sure it looked cute when he sliced it! Mabosstiff’s portion was also slathered with peanut butter

Salty: Salty HM got a modified Cubano!! To entice Mabosstiff to eat it, this sandwich was based around using the herba mystica as a rub for some meat. It was dry-brined, keeping it tender and moist even when it was cooked and sliced really thin. This was then piled onto some good quality bread with cheese, pickles, and a mustardy sauce with more HM mixed in, then toasted so it got all melty. It’s super salty, but full of ingredients Mabosstiff likes a lot

Bitter: Arven was a little afraid to tame the bitterness of the herba mystica TOO much for fear it wouldn’t be effective, so he basically just made fancy toast. A sandwich in name only, it was just avocado toast with ricotta and garlic piled high with some massaged HM— basically like kale, right??? He knew acidity would make it a little more bearable, so he whipped up a quick vinaigrette and thickened it enough to slather on more toast to top off the thing. It’s more a salad between bread, but it worked! Getting Mabosstiff to actually eat it was a nightmare, but the avocado helped

Sour: This one stumped Arven for a while, but he eventually settled on a tuna melt. Whisking the herba mystica together with water made an herbaceous liquid that tasted in a bit like lemon juice, so he added some canned fish, Mayo, celery chunks, red onion, pickles, and layered it all on sourdough with cheese, more HM, and tomato. Grilled them up and boom. Super melty sandwich with a sour bite that still tastes good

Spicy: Arven really wanted to make this one something Mabosstiff would like, so he knew he had to make fried chicken. He dredged the meat in a flour mix with powdered herba mystica to shallow fry and folded the rest into a hot sauce. Covered in cole slaw and piled on a sweet brioche bun, it was bearable despite the burn. Mabosstiff didn’t even bother chewing it

[woodelf68]

For @nostalgiamonth's "Food" prompt. The classic Jell-O recipe book, first published in 1962 by the General Foods Corporation as far as I could find. There's no date inside my copy of it.

Powdered Jell-O gelatin was first introduced in America in 1897, as a way to make gelatin-based dishes quicker and easier to make. It's popularity soared in the 1930s with the advent of electric refrigeration, with sales peaking in 1968, after which they began a slow decline over the next two decades. As more and more women entered the work force, they didn't have time or energy to craft elegantly molded desserts and salads to show off their creativity in the kitchen, at least not on any kind of a regular basis. By the late '80s, with sales having decreased by 50% since their peak, the brand changed to marketing their product as a kid's snack, and selling it pre-made in plastic cups. I can't imagine anything more boring, so let's return to the sixties, when Jell-O briefly offered such flavours as celery, Italian Salad, Mixed Vegetables, and Seasoned Tomato to use as bases for their salad recipes. None of them lasted long, however although personally if I wanted to encase cole slaw or potato salad ingredients in Jell-O, the Italian Salad or Celery flavours sound much more appealing than adding them to a fruit flavour. So get ready to add some veggies to fruit gelatin! Mm, doesn't this Vegetable Trio Loaf look delicious?

You could also try the Barbecue Salad, which doesn't actually feature any barbeque sauce in the basic recipe, but which does offer suggestions for extra flavour!

Ingredients: 1 package Lemon or Orange Jell-O 3 Oz 1 1/4 cups hot water 1 8 oz. can of tomato sauce 1 1/2 tablespoons vinegar 1/2 teaspoon salt Dash of pepper Directions Dissolve Jell-O in hot water. Add tomato sauce and other ingredients. Blend. Pour into individual molds. Chill until firm. Place on crisp greens with mayonnaise. For extra spiciness, add any of the following before chilling: onion juice, seasoning or celery salt, cayenne, Worcestershire sauce, tabasco sauce or horseradish.

If you are having Uncertain Thoughts about the edibility of this recipe, don't worry! You can simply watch this brave soul who made and taste-tested a bunch of vintage Jell-O recipes in her New Joy of Jell-O Project. (Fascinating viewing, and while I'm not going to spoiler you, I will say that not all of the recipes got a complete thumbs down, some much to her surprise.)

Or there's Chicken Mousse, if you need something to serve up at your next Sunday luncheon if you want the guests never to come back.

Last, if you by now are desperate to cleanse your palette with a more fruit-based dessert dish, I offer the Avocado Strawberry Ring, since avocados seems to be a big thing right now. I'm not a fan myself, but if you like them, this recipe got a passing grade, and since the strawberries are only a garnish for the center of the ring, you can substitute any other fresh fruit of your preference. I'd think a smaller berry like blueberries or blackberries would like nice, myself. Or cherries.

And if anyone grew up on any fancy Jell-O recipes, I'd love to hear about them -- both the good and the bad.

[paldean-sandwich-rater]

Radlynn's Sandwich

Kaiser Onion Roll

Blazeberry Sauce

Radish Sprouts

Veggie Patty with Tempura Batter

Teriyaki Sauce

Pickled Red Onions

Creamy Cole Slaw

Ingredients: Blazeberry sauce, radish sprouts, veggie patty with tempura batter, teriyaki sauce, pickled red onions, and creamy coleslaw on a kaiser onion roll.

Smell: Nice. A little spicy, a bit earthy. I don’t think there’s anything in particular I’d add. 5/5

Taste: Also good. It’s a nice mix of flavors, spicy, and bit sweet, and savory. I’d try it. 5/5

Texture: Very nice. It’s got a good crunch to it. 5/5

Would Chunk Eat It?: Absolutely. 5/5

Final Score: 5/5

Critic’s Notes: Wait. Hold on. Is this a Papa’s Cluckeria Recipe.

[ronniefein]

I had some buttermilk leftover from a baking class I taught at the New Canaan YMCA. I made some biscuits but still had a bit more buttermilk left so I made a dairy version of cole slaw which was perfect with grilled salmon and a tomato-avocado salad. This is a simple recipe because I used what I had — no parsley garnish, alas! Since I was cooking for just the two of us, this recipe —- half the amounts I usually use for cole slaw — took almost no time! And it was perfect for two people for two nights of dinner.

Follow me on Instagram @RonnieVFein

BUTTERMILK COLE SLAW

1/2 cup buttermilk

2 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 teaspoon sugar

1-1/2 tablespoons apple cider vinegar

3 cups packed shredded cabbage

1 large carrot, shredded

2 tablespoons chopped fresh basil

2 teaspoons fresh thyme leaves

salt and freshly ground black pepper to taste

Mix the buttermilk, mayonnaise, mustard, sugar and apple cider vinegar together until smooth and well blended. Set aside. Place the cabbage and carrot in a bowl. Pour the buttermilk mixture over the vegetables. Add the basil and thyme. Toss the ingredients until the vegetables are thoroughly coated. Season with salt and pepper to taste. Let rest for at least one hour before servinve.

Makes 4 servings

[bloodenjoyer]

This fridge salad is the remainder of this kimchi gallon which i have been working on for ...oh maybe a week or so . mixed with cole slaw from last night . topped with hoisin sauce and sesame oil. mixed into toxic slutch. and it is so so so delicious

[buffaloareafishfrygal]

June 2, 2023

Potters Field Restaurant and Pub

425 Potters Road

Buffalo, NY 14220

I decided to venture out for an out of season fish fry to celebrate “National Fish and Chips Day!” Every year the first Friday in June! Mark your calendars for next year. Why is it that South Buffalo has so many great fish fry joints?

We pulled up around 5:30 pm. Tiny parking lot that holds maybe 8 cars but we were able to find side street parking on Woodcrest Drive without a problem. Fun neighborhood pub vibe with friendly people enjoying a drink at the bar to kick off the weekend. We sat ourselves inside at one of the 12 tables surrounding the bar. There was outside seating available on their front patio too. (6 tables) It’s a small venue but I really like how it doesn’t feel crowded as you eat.

Our waitress Molly greeted us and got us a our beers. She was very sweet. Nice selection of everybody’s favorites. Not a ton of choices, but something to please all tastes. I ordered the beer battered fish but they also had Italian breaded and panko. Broiled options were lemon pepper, Cajun, or Parmesan crusted. Skinless haddock also available in a half size. Fish came out crisp and piping hot. Great taste and perfectly cooked. (9)Just a wee bit greasy but not overwhelming. Besides that my only complaint was the portion size wasn’t huge like others in town. I’m afraid if I ordered the half, I would have wanted more. They had a great offering of sides. You know I need my holy trinity! Each fry comes with coleslaw and Mac salad and then you choose your potato. (Choices! Now that’s the bomb in my book!) Cole slaw was not very crispy. A mix of green and purple cabbage with carrots mixed in. Oil based dressing. Kinda bland. (7) Mac salad was elbows with carrots, egg, and celery. Lightly dressed. Good not great. (8) Now here is where they get MAJOR props from me… you can choose your type of potato. Fries, sweet potato fries, potato salad or German potato salad. I wanted to try more than just one, so I ordered fries and a side of German and American potato salad. They only charged me $1 extra for each. What?!? I was ecstatic. The holy trinity just became the fab five! Fries were skin on. Nice and crispy with the perfect amount of salt. Run of the mill but nicely done. (9) Potato salad featured onions and peppers with cubed white potatoes. Flavor fell short. Definitely missing something.(6) German was a pleasant surprise. Again featuring cubed white potatoes. Had a nice vinegar kick but could have used a touch more bacon. (8) Tartar was really yummy. Creamy with a heavy pickle presence.(10)

Overall a very solid fish fry. (8.5) Just the choices alone bump it up a notch. Great atmosphere and from what I hear, new owners. South Buffalo peeps. Staff was friendly and very efficient. I will be back for sure!

[stephenmatlock]

Food Is Family

I’ve been studying Haitian Creole for more than a year, and with some patience on the part of listeners, I can have a conversation.

But learning a new language isn’t something to be done on its own. To understand the language you must also learn the culture that created it and the people who are its creators. And learning that culture means learning history and social dynamics and all that goes with creating an identity.

Among these are the foods and dishes that the people of that culture have created as a way to not only feed themselves but to also express themselves. Before the advent of refrigerated trucks and ships food was prepared from local goods, and so many foods we might think of as exotic or unusual are just what people did with the foods that their grew, captured, or traded for with others.

In learning about Haiti, you must learn of Haitian foods, which are varied, typically including local foodstuffs, and influenced by the incredible mix of peoples and cultures that have been a part of making this island nation what it is. Eating Haitian food is an experience—you might not always like it because it tastes “foreign” to you, but generally, you’ll find it well-prepared and popular, and typically available throughout a region.

One of the foods I particularly have grown to like is Haitian Pikliz, which in its crudest sense is pickled cabbage. But it’s unlike what I might have expected as someone who likes cabbage in many forms—fried with pork, shredded in cole slaw, wrapped around a serving of meat and rice, or just as an ingredient of East Asian food.

I had it first in a Haitian restaurant (Zeke’s) near Atlanta, Georgia, and I was immediately in love with the taste, the texture, and the mix of heat with sourness and sweetness. I had two servings of it because it was so good, and it became something I had to figure out how to make for myself. Which I have now done so.

And let me tell you, you just cannot get into Haitian culture if you don’t at least try a bite of pikliz. It’s colorful and flavorful with a kick of spice, and to me, it epitomizes the liveliness not just of Haitian cuisine but of Haitian culture. It’s something you have when you’re with family, when you’re out for a meal in a Haitian restaurant, when you want a low-calorie no fat snack that’s packed with vitamins and pre-biotics. This is a family dish, and eating this is part of being with family.

As for preparation, it’s not truly pickled as you might think of pickled vegetables. The ingredients are not cooked and are not stored for a lengthy period. Typically it’s prepared for use close to the day of serving, but it’s not left long enough to truly ferment, and it’s nothing like sauerkraut.

Instead, it’s mostly thinly sliced vegetables with certain spices left in a brine of vinegar and citrus juice with enough salt for taste long enough for the vegetables to be ever-so-slightly transformed and melded into a flavorful, spicy dish that goes great with fried foods such as griyo or peze.

I’ve made it now, twice, and in making it I’ve made it my own. Like most recipes for national foods, there is no one single recipe, and no one will make it exactly the same.

But there are certain ingredients that seem to be standards, and I’ve used most of them, eliminating some due to lack of access, difficulty of preparation, or a dislike of the actual taste or experience of eating it.

Here is the recipe I started from, loosely based upon the one I found in The New York Times. I think the proportions for the main ingredients are not exact, so don’t fuss too much. The only thing I’d keep an eye on are the use of the Scotch bonnet peppers because the amount of heat they bring to the pikliz can be overwhelming if you’re not prepared for it. But when you hit the right amount/proportion, they add that necessary touch of heat that contrasts so well with the foods that you serve it with.

RECIPE FOR HAITIAN PIKLIZ

Ingredients:

1 green cabbage.

1 large onion

2 bell peppers, in contrasting colors. I typically use green and red.

2-6 garlic cloves. I tend to really like garlic, so I lean towards the high number.

2-4 scallions / green onions

2 large carrots

4-6 Scotch bonnets or habanero chiles

6 black peppercorns *

4 whole cloves *

1-2 springs fresh thyme *

2 limes

Handful of salt **

White vinegar

(Items marked with a single “*” are optional. I added all three for my first batch, but it didn’t match the flavor of the pikliz I had in the restaurant, so for my subsequent batches I left it out. Plus, they look like little black or brown “nubs” in the mix, and biting into one is not, in my opinion, pleasant. Salt (**) is also optional, but I found it necessary to push the flavor up.) Note that there is no oil or sugar added.

Substitutions:

You can substitute cider vinegar, but I prefer the neutral taste of white vinegar. If you don’t have limes, you could use fresh lemon juice, but to me it changes the flavor profile quite a bit – the sweetness of the lime juice helps to bring out the sweetness of the carrots as they meld together in the marinade.

Scotch bonnets are preferred over habaneros for the authentic flavor, but the tastes are similar. Be warned that Scotch bonnets are far hotter than habaneros. You really do need the kick of the extra spicy chiles, though. Jalapenos and the like just don’t give it the right taste.

Be judicious with the number of chiles that you use. The first time that I made this I doubled the amount of Scotch bonnets, and although I like spicy food, it was way way hotter than I expected, so hot that my lips were numbed and my tongue buzzed with the overstimulation. Capsaicin is used for the treatment of joint aches caused by diseases such as rheumatism and arthritis because it overstimulates nerve endings so that they stop transmitting pain signals. And I think that over-inclusion of capsaicin just about thrashed my poor taste buds – but I ate every bit of that first batch!

Some recipes use chicken boullion (“Maggi”), which seems to be a common ingredient in Haitian cooking. I didn’t have it prepared that way when I had it, so I prefer it without using that.

Preparation:

Note: Before handling spicy peppers such as Scotch bonnet peppers or habaneros, wear disposable gloves and wear eye protection.

Wash the cabbage, carrots, scallions, chiles, bell peppers. Peel the onion and the carrots. Remove the skins from the garlic cloves.

Cut the cabbage into quarters. Remove the thick stem from each quarter. Cut the carrots into 2-3" long sections. Open the chiles and remove the stems. Deseed only if you want less spicy results. Open the bell peppers, deseed, and remove the white sections.

Using either a chef’s knife or a mandolin slicer, slice the cabbage into strips about 1/4-1/8th inch wide. Do the same with the onion and the bell peppers. Chop the scallions into thin “rounds”. Julienne the carrots. If you do not have a julienne attachment to your mandolin slicer, slice them as thinly as possible. Finely slice the chiles. Finely dice the garlic, or use a garlic press to make sure that the garlic releases as much flavor as possible. Roll and press the two limes to get as much juice as possible, then halve and juice them.

Put all the sliced/chopped ingredients into a non-reactive bowl. (The capsaicin of the chiles can stain plastic bowls or infuse the plastic with the capsaicin oil, and it’s very difficult to remove that, which means that bowl will flavor other foods you make in it.) Add the salt, thyme, peppercorns, and salt. Pour the lime juice over everything.

Mix thoroughly in the bowl, then cover and let it set in the refrigerator for a while. I leave mine for about 30 minutes so that the salt and juices can begin working.

After letting it set, put all the ingredients into glass jars or stain-proof containers (so they don’t pick up the capsaicin), and pack firmly. You want to leave about a half-inch or so at the top of the container.

Cover the ingredients with enough white vinegar so that none of the ingredients are exposed to air.

Close the lid of the containers or jars and put them into your refrigerator.

While it could be served right away or even the next day, it reaches the start of peak flavor and texture after three days. (I’ll bet you can’t wait that long, but try.)

Preparation notes:

I can’t stress enough that you should use gloves and eye protection when working with chiles. The first time that I made this I didn’t pay attention, and although I never touched my eyes, it proved impossible to get all the capsaicin oil off my hands, and that meant that the tiniest crack in my skin became a point of fire. It took three days before my hands stopped feeling as if they were being pricked with hot needles.

The pikliz I get in restaurants is sliced about 1/4" thick. I use a mandolin slicer because I don’t have good control over knives anymore. The result is a much thinner slice, sometimes 1/16" thick, which causes the pikliz to marinate and transform more quickly, and I much prefer it. But “true” pikliz is going to have thicker slices. Do what works for you, and don’t apologize!

Serving:

A serving size is about a half-cup for a plate. Use tongs or a fork to pull the pikliz from the jar or container. ALWAYS use clean tongs or forks when you dip into the pikliz because it has no preservatives, and you don’t want to contaminate it with stuff. The longer it’s in the marinade, the more the ingredients will absorb the flavors and the more the ingredients will soften. The marinade juice will start to look orange-y because the carrots are releasing their carotenoids.

Serve with fried pork (griyo), beef (tasso), eggs (it’s really good with bacon and eggs!), shrimp, white fish, fried plantains (peze), or other vegetables. Put on a pork or chicken sandwich. Add it as a side to a barbecue plate. It’s crunchy and spicy and flavorful, so anything where you might want a bright note of color, add it to the meal.

Pikliz, all ingredients mixed together with the added lime juice, ready to be packed into a non-reactive container and covered with vinegar. The bowl and the spoon are stainless steel. Photo by the author.

Pikliz, ready to go into the refrigerator for two days, but not yet covered with vinegar. Container is non-reactive plastic. Photo by the author.

[baker-of-bread-ect]

My favorite coleslaw recipe:

About a cup of mayonnaise

About a cup (maybe a half of a cup) of apple cider vinegar

2 tbsp ish of bread and butter pickle juice

1 tbsp ish of honey

1 ish tbsp of cholula hot sauce

About a tbsp of abdo all purpose seasoning without pepper

1 bag of pre shredded cole slaw mix

Dump it all into a bowl and mix it all up. Tasting and adjusting everything is super fucking important because tbh I don't measure anything when I make this so I'm trying my best to give yall measurements

Variations include adding in herbs, especially chives, or adding in lime as the acid to eat it with tacos

The mayo is an important ingredient bc it does give a good amount of creaminess to the dish that I think is really important, but you don't want too much in comparison to the rest of the ingredients. We want it creamy but also salty and zingy and overall flavorful

Coleslaw shouldn't be sad and so many of those sweet and creamy coleslaws just don't excite my palate the way my family's coleslaw does so I hope that this makes a lick of sense and someone else can enjoy the delight of our coleslaw recipe