Here's a recipe I've made countless times and most folks really like because it has depth and force -- it isn't bland. Great side dish with barbeque. The best part is you can "fine tune" it to your tastes very easily because it doesn't have many ingredients -- adjust the amounts of what's there rather than add other stuff:
Hub's Southwestern Style Slaw
This is not a ground-up, minced slaw more typical of the southeast and designed to go with pulled or chopped pork. Rather, it is a robust side dish with zing and crunch designed to accompany ribs, brisket, or chicken.
The original slaw, which I reverse-engineered to create this recipe, was served at the old 99 Drive-In just off Route 66 in Stroud, Oklahoma and was the creation of the proprietors, Lewis and Alene Flemming. It has both a Kansas City and a Texas influence to it and was a real favorite with their customers for decades.
Ingredients:
16 oz. bag slaw mix (shredded red & green cabbage + carrots)
2 Tsp Kosher salt
1 Heaping TBsp sugar or Splenda
2 Heaping Tsp garlic powder
2 Heaping Tsp onion powder
1/4 Cup cider vinegar
1/3 Cup Helman's Mayonaise
Preparation:
Mix dry ingredients first and sprinkle over slaw mix, then add vinegar and mayo. Stir thoroughly. Adjust seasoning to taste. Refrigerate for at least 2 hours before serving (actually its better the next day!). Serves 4.
Notes:
Recipe can be multiplied – 2X on up will taste the same.
This will stay crisp in the refrigerator for several days but the red cabbage will bleed a bit and tinge the slaw slightly pink. The garlic and onion flavors will intensify with age.
A seeded, deveined, finely chopped jalapeno pepper is a great addition – adds no heat, but another flavor dimension.
Here's a recipe I've made countless times and most folks really like because it has depth and force -- it isn't bland. Great side dish with barbeque. The best part is you can "fine tune" it to your tastes very easily because it doesn't have many ingredients -- adjust the amounts of what's there rather than add other stuff:
Hub's Southwestern Style Slaw
This is not a ground-up, minced slaw more typical of the southeast and designed to go with pulled or chopped pork. Rather, it is a robust side dish with zing and crunch designed to accompany ribs, brisket, or chicken.
The original slaw, which I reverse-engineered to create this recipe, was served at the old 99 Drive-In just off Route 66 in Stroud, Oklahoma and was the creation of the proprietors, Lewis and Alene Flemming. It has both a Kansas City and a Texas influence to it and was a real favorite with their customers for decades.
Ingredients:
16 oz. bag slaw mix (shredded red & green cabbage + carrots)
2 Tsp Kosher salt
1 Heaping TBsp sugar or Splenda
2 Heaping Tsp garlic powder
2 Heaping Tsp onion powder
1/4 Cup cider vinegar
1/3 Cup Helman's Mayonaise
Preparation:
Mix dry ingredients first and sprinkle over slaw mix, then add vinegar and mayo. Stir thoroughly. Adjust seasoning to taste. Refrigerate for at least 2 hours before serving (actually its better the next day!). Serves 4.
Notes:
Recipe can be multiplied – 2X on up will taste the same.
This will stay crisp in the refrigerator for several days but the red cabbage will bleed a bit and tinge the slaw slightly pink. The garlic and onion flavors will intensify with age.
A seeded, deveined, finely chopped jalapeno pepper is a great addition – adds no heat, but another flavor dimension.
Hub Thanks so much it sounds great! I will make it. I am bookmarking now! :) I love the mayo % part! ;D ;D