Roxy's cole slaw

roxy · Posted: Sep 07 2005 Post subject: Roxy's cole slaw

This is a recipe I have worked on for a while and I think it is just about right. It goes well with just about anything from fried fish to hamburgers and is to die for on a pulled pork sandwich. If you are going to use it with BBQ, reduce the amount of dressing you add to the cabbage so its not to sloppy or not.

SLAW:
1 cabbage, coarsely grated
1 carrot, finely grated
1 sweet onion, minced
3 green onions, minced
1 medium sized dill pickle, minced

DRESSING:
1 garlic clove pulverized with a � tsp. salt
2 cups buttermilk
1 cup mayonnaise
1/8 cup dill pickle juice
1/8 cup vinegar
2 tbsp mustard
1/2 cup white sugar
3/4 tsp. salt
1 tbsp. celery seed
Pinch cayenne pepper

1 Combine cabbage, carrot, onions and dill pickle in a large mixing bowl.
2 Whisk together mayonnaise and buttermilk. Add remaining ingredients and whisk until uniform.
3 Pour over cabbage mixture and incorporate.
For best results refrigerate over night to allow flavors to marry.
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Steve-O · Posted: Sep 09 2005 Post subject:

Made a batch of this last night. Served it next to my world famous fried Crappie. Everyone loved it.

Thanks for sharing Roxy!
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roxy · Posted: Sep 10 2005 Post subject:

Steve-O:

I am glad you liked the slaw. I dont believe, as you already know, in hogging recipes or ideas when it comes to cooking, thats not the way I was taught.
I have observed that when it comes to BBQ, a lot of folks guard their formulas and recipes as though they were gold, I guess thats fine if your a professional trying to make money on the circuit but I think that this site is about sharing and helping each other to make better BBQ and the sides, in my opinion, are just as important as the main course. If what I have learned through the years helps in any way then to me its a fair trade.
I have learned a lot from you guys about smoking and working a pit and it has taken years off the learning curve, just tring to give a little back.
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zilla · Posted: Sep 10 2005 Post subject:

Thanks Roxy, I'm going to try this on Sat. Let me ask you a question. Last weekend I made some coleslaw and the dressing was just perfect. I poured it over the cabbage and carrots and it just turned into a watery mess and the beautiful taste of the dressing was gone. I used an organic cabbage that was actually spicy like fresh radishes can be. The dressing was absolutly perfect till it hit the cabbage. Any idea what might have happened? Thanks

Zilla

roxy · Posted: Sep 10 2005 Post subject:

Sounds like there might have been some water in there some how. Did you wash the cabbage or was it wet..??
That cabbage sounds interesting, is there a name for it that you know of. I have never heard of anything other that the usual red and green types and their flavour is always as usual...
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zilla · Posted: Sep 10 2005 Post subject:

What I did was soak the cabbage in ice water for a few hours. This was supposed to crisp the cabbage and reduce some of the powerful flavor that cabbage can have. I suppose it must have given off more moisture than I anticipated ( as I probably didn't drain it well enough" when it came time to mix in the dressing. There was a label on the cabbage but I don’t recall what brand it was. I can tell you however that organic and garden grown veggies often have much different textures and flavors than we are used to in mass farmed produce. I have never had a “Hot" Radish from the store but the ones from our garden when I was a kid used to knock my socks off. This cabbage was really spicy and I’m no “hot food” panty waste. I am go ing to try your recipe and my recipe with very well drained and dried cabbage. I will repot on the results. I plan to smoke some Butt tomorrow as it is the perfect excuse to keep me around the house instead of running errands. Wink

I have some painting I want to do and my wife wants to go to the lake. Shocked

Thanks for the input man

Zilla

roxy · Posted: Sep 10 2005 Post subject:

Zilla:

I dont think I have ever washed cabbage, I just grate it up, thats it. Im not so concerned with sprays as all of the outer leaves have been removed and a few tiny bugs never hurt anyone... Laughing

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Steve-O · Posted: Sep 11 2005 Post subject:

The pickle juice, vinegar, salt, and sugar are going to draw out some water from the cabbage. My batch had some liquid in the bottom of the container the next morning. But I just tossed it again and no problems. I think yours had to do with soaking in water.

I'm with roxy. Just core it. Pull off any discolored outside leaves. And chop.
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roxy · Posted: Sep 11 2005 Post subject:

Man, I got brisket and a butt all rubbed down and ready to go, a monster cabbage ready to be made into slaw, cold heiniken in the fridge, fresh keizers from the bakery. Oh man, an I doing to dine tonight. I'll leave an empty chair at the table for you guys.
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zilla · Posted: Sep 11 2005 Post subject:

Roxy, I'll be there in spirit Bro.

Steve-O, Roxy, Thanks guys for your input on the slaw. If I get it right I'll post the dressing recipe, It is awesome. I smoked fresh sausage, chicken and ribs with a raspberry chipotle slather yesterday, Sam Adams Black Ale, Sautéed cabbage. Wink

While cutting all the meat I thought about taking some pics but the family descended on the food and all presentation was lost. Great smoke ring on the sausage and ribs.

Roxy, You mentioned Kaiser rolls. Have you ever made "Beef on Weck" Sliced roast beef on Kummel Weck rolls? It's an upstate NY thing. Just wondering.

Peace Gents, Zilla

Texacue · BBQ Fan Joined: 06 Mar 2006 Posts: 176 Location: Texas

I think I might try this recipe on my next cookout. I've never been a big fan of cole slaw but I'm coming around as I've had some pretty decent slaw recently at of all places a Thai restaurant. The missus absolutely loves cole slaw so she'll be excited when I make it for her. I bet the pork/slaw combo tastes out of this world. The Thai restaurant had it paired with Teriyaki over sticky rice and you would a killed over a bowl of the stuff.

Thanks for the recipe Roxy.
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roxy · Posted: May 23 2006 Post subject:

Hope you like it.

I make at the mission for dinner now and again and the folks start a jumpin when they see the slaw on the plates.. Laughing

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62trvler · Newbie Joined: 29 Oct 2006 Posts: 80 Location: Michigan

ROXY, thanks for the help and the recipe. It looks delicious and I am going to try it when I get home first thing.

roxy · Posted: Nov 02 2006 Post subject:

My pleasure dude, let me know how ya like it... Wink

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Hoochie-Que · Posted: Nov 06 2006 Post subject:

Hey, Roxy...

The recipe for the slaw was great... Thanks a lot!!...

I "tweaked" it just a tad after my first batch (made 4 batches to feed 50)... Only used 1/4 sweet onion (the ones available here right now were really big - so may have been in line with you here anyway depending on the size of onion you used), cut the buttermilk back to 3/4 cup (to make it a little thicker), and used a pretty strong "pinch" of cayenne pepper for a little more "zing"... Was a hit...

Was not quite for certain just how onion and dill pickles might "fit" into cole slaw... Use 'em in my tater salad, but never before in my slaw... They did real well!!... I like a touch of horseradish in my coleslaw as well, and may add just a little in next time...

Anyway - this is a great recipe... Glad I gave it a whirl...

Thanks again!! Cool

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roxy · Posted: Nov 06 2006 Post subject:

The pickles are a touch my late ex-father in law always used when he made slaw. I really enjoyed it a lot so I began adding them to my cole slaw in his memory.

Onions go good with just about everything..

Glad to hear ya liked it. Smile

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DaHorns · Posted: Apr 08 2007 Post subject:

Roxy, I made this slaw today and it was out of this world. I had the same problem Zilla did, but I didnt wash it. Anyway, it was a hit. I was leery of the pickle but that made it that much better. Thanks for the recipe!!!
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roxy · Posted: Apr 08 2007 Post subject:

Glad ya liked it DaHorns.

The slaw is a bit wet so I like to use a slotted spoon to serve it up that way you dont end up with that much liquid.

If you make it without the buttermilk it is the usual consistance but I find the buttermilk adds a lot to the flavour...

Now ya got to try my new kicked up version. Wink

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tucciim · Newbie Joined: 30 Nov 2005 Posts: 68

you can remove a lot of the water from the cabbage with a good salting after grating. it does make the cabbage not quite as crunchy so it's a trade off.

grate it, salt it, let it sit for a few and then rinse and spin.

roxy · Posted: Jul 20 2007 Post subject:

The slaw is wet because of the dressing, it is that way from the start unlike a straight mayo dressing that clings to the slaw.

I use a slotted spoon to serve the slaw up and have no problems as the rest overnight in the fridge lets all the flavours soak into the cabbage.

Your idea is a valid one and would be very useful if making a vinegar/oil/sugar dressing, but for me I like the crunch of the cabbage because when used to top a pulled pork sammich it is part of the texture sensation.
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