This coleslaw recipe is one of my favorites. My husband, David, loves it too. I think the key to its success is the dressing.
It’s a simple dressing made with mayo, vinegar, sugar, and celery seed, but it’s so good. The coleslaw is nice and crunchy, and the dressing is creamy and tangy.
This coleslaw recipe is so simple and delicious, you’ll be making it all summer long! David’s Catfish Coleslaw is a great way to use up those fresh vegetables from your garden, and the catfish gives it a nice, light flavor. Serve this coleslaw as a side dish at your next cookout, or enjoy it as a main dish for a light summer meal.
Basic coleslaw recipe
1/2 head of cabbage, shredded
1/4 onion, grated
1 carrot, grated 1/4 cup mayonnaise 1/4 cup sour cream
1 tablespoon vinegar 1 tablespoon sugar 1 teaspoon salt
1/4 teaspoon black pepper Instructions: 1. In a large bowl, combine the cabbage, onion, and carrot.
2. In a small bowl, whisk together the mayonnaise, sour cream, vinegar, sugar, salt, and black pepper. 3. Pour the dressing over the cabbage mixture and toss to coat. 4. Cover and refrigerate for at least 1 hour before serving.
What is coleslaw made of
Coleslaw is a salad made of shredded cabbage and carrots, usually mixed with a mayonnaise or vinegar dressing. Sometimes other vegetables, such as onions, celery, or red or green peppers, are added.
Coleslaw is thought to have originated in the Netherlands, and the word “slaw” is Dutch for cabbage.
It was brought to America by Dutch and German immigrants in the 17th and 18th centuries and became a popular dish in the United States. Today, coleslaw is a common side dish at picnics, barbecues, and potlucks. It is also a popular topping for sandwiches, especially barbecue sandwiches.
Spicy coleslaw recipe
1/2 cup Miracle Whip
1/4 cup sugar
1/4 cup white vinegar 1 tablespoon prepared mustard 1 teaspoon celery seed
1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 (16-ounce) package coleslaw mix
1/4 cup chopped onion 1/4 cup chopped green bell pepper 1/4 cup chopped red bell pepper
1 jalapeño pepper, seeded and finely chopped Instructions: 1. In a large bowl, whisk together Miracle Whip, sugar, vinegar, mustard, celery seed, salt, and black pepper.
2. Add coleslaw mix, onion, green bell pepper, red bell pepper, and jalapeño pepper. Toss to coat. 3. Cover and refrigerate for at least 1 hour (up to 24 hours) before serving.
Vinegar based coleslaw recipe
This summer, try out this vinegary coleslaw recipe at your next cookout! This dish is a refreshing change from the mayo-based slaws typically served at picnics and barbecues.
1 lb. cabbage, shredded 1/2 cup diced onion
1/2 cup diced celery 1/4 cup white vinegar 1/4 cup sugar
1 tablespoon vegetable oil 1 teaspoon salt 1/4 teaspoon black pepper
Instructions: 1. In a large bowl, combine cabbage, onion, celery, vinegar, sugar, oil, salt, and pepper. 2. Toss well to coat.
3. Cover and refrigerate for at least 1 hour before serving. 4. Serve chilled. Whether you’re looking for a lighter side dish or simply wanting to mix things up, this vinegary coleslaw recipe is a great option.
The key to a good coleslaw is in the balance of flavors, and this dish definitely delivers. The cabbage is crisp and refreshing, while the onion and celery add a nice crunch. The vinegar and sugar provide the perfect amount of sweetness, and the oil and salt round out the flavors. Give this recipe a try at your next outdoor gathering – your guests will thank you!
What sauce is coleslaw made of?
Most coleslaw recipes call for a mayonnaise-based dressing, but there are plenty of variations out there. Some use Miracle Whip, some use a vinegar-based dressing, and some use a combination of the two. Then, of course, there are all the different add-ins you can use to give your coleslaw its own unique flavor.
Mayonnaise-based coleslaw dressings are typically made with some combination of mayonnaise, vinegar, sugar, and salt. The vinegar adds a nice tang to the dressing, while the sugar helps to offset the acidity of the vinegar. You can use any type of vinegar you like in your coleslaw dressing, but apple cider vinegar and white vinegar are two of the most popular choices.
To make a vinegar-based coleslaw dressing, you’ll need to use a ratio of three parts vinegar to one part oil. Again, you can use any type of vinegar you like, but apple cider vinegar or white vinegar are two of the most popular choices. As for the oil, you can use any type of vegetable oil or even olive oil.
Once you’ve mixed together the vinegar and oil, you’ll want to add in some sugar, salt, and pepper to taste. If you’re looking for a coleslaw recipe that’s a little bit different, you might want to try using Miracle Whip instead of mayonnaise.
What makes coleslaw watery?
When it comes to coleslaw, there are a few things that can make it watery. One of the biggest culprits is the dressing. If your dressing is too thin, it can cause the coleslaw to become watery.
Another thing that can make coleslaw watery is if you add too much liquid when you are making it. This can be from adding too much dressing, or from adding too much cabbage. If you add too much cabbage, it can release a lot of water and make the coleslaw watery.
There are a few things that you can do to avoid watery coleslaw. First, make sure that your dressing is thick enough. You can do this by using a thicker dressing, or by adding some flour or cornstarch to thicken it up.
Second, be careful not to add too much liquid when you are making the coleslaw. Start with a small amount and add more if needed. Finally, don’t add too much cabbage.
Cabbage can release a lot of water and make the coleslaw watery, so add it a little at a time until you get the desired consistency.
How do you make Jamie Oliver coleslaw?
Coleslaw is a simple dish consisting of shredded cabbage and dressing. To make Jamie Oliver’s coleslaw, start by mixing together mayonnaise, sour cream, white wine vinegar, and mustard in a bowl. Then, add in shredded cabbage, carrots, and red onion.
Season the coleslaw with salt and pepper, then refrigerate for at least 1 hour. Serve chilled and enjoy!
How long does oil and vinegar coleslaw last?
Assuming you’re referring to a mayo-based coleslaw, it should last in the fridge for 3-4 days. If you’re using a vinegar-based dressing, it will last closer to 1-2 days.
Davids Catfish House
David’s Catfish Coleslaw Recipe is a great way to enjoy a delicious and healthy meal. The recipe is simple to follow and can be made in just a few minutes. The coleslaw is made with fresh catfish, cabbage, and a variety of other healthy ingredients.
It is a perfect meal for a summer day and can be served with a variety of side dishes.