Coleslaw

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Comments & Reviews

• recipe Coleslaw
  Russell Houston, TX 07-25-2009

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  Salty Coleslaw

  Rated: 1 stars out of 5

  Alton Brown has never failed me until now. The texture was perfect after salting but no matter how much I rinsed and... squeezed, I could not get the toxic salt level reduced. Ended up tossing in trash.Read more

• recipe Coleslaw
  Kelly Houston, TX 05-09-2009

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  Delicious!

  Rated: 5 stars out of 5

  I skipped the salting as I like crunchy slaw. I also added fresh dill and a little extra pickle juice. My family likes to put... peanuts on top of slaw to add an extra crunch. So good.Read more

• recipe Coleslaw
  Sydney San Jose, CA 01-03-2009

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  Good, but with modifications

  Rated: 4 stars out of 5

  I guess the only good thing I really like about this recipe is the salting technique. I like crunchy coleslaw, but not raw.... In my catering business I have changed this so much; it's probably not really Alton's any longer, except for the salting technique. I don't use kosher salt, it's way too "salty". I get a big package of coleslaw mix and pour it into the colander part of my salad spinner. I use regular table salt with a light hand. Over the 3 hour period I toss it several times to distribute the salt. I keep it in the fridge during this time. The bowl part of the spinner under it of course. After 3 hours I dump out the accumulated water and rinse the cabbage mix under cold water, tossing with my hands as I go. Then I give the whole bunch a hefty 3 spins in the salad spinner. For the dressing, I don't use the dry mustard, or the buttermilk, or the yogurt. And I don't do that fluid stuff either. I use: 1/4 cup Miracle Whip (non-fat, or light if you can find it) 2 fat tabs sour cream (non-fat ok) 1fat tea spicy brown mustard 1/4 level tsp celery seed Lots of fresh ground black pepper 1 Tab fresh parsley 2 tsp pickle juice 1 scallion or green onion, white and green part, thinly sliced if desired Mix all and throw in the cabbage and toss to coat. I serve this with my smoked bbq pork sliders in my catering business in top of the pork. My clients seem to like it. Read more

• recipe Coleslaw
  Anonymous 04-03-2008

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  Yummy Yummy too my Tummy

  Rated: 5 stars out of 5

  Loved this Coleslaw. and most of Alton's Recipes too

• recipe Coleslaw
  Nichole Corralitos, CA 03-30-2008

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  yummy

  Rated: 4 stars out of 5

  I did not let the cabbage sit for the 3 hours because I like it crunchy. I made the coleslaw and let it sit overnight in the... refridgerator and it was delicious the next day.Read more

• recipe Coleslaw
  Cory Richardson, TX 08-04-2007

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  Not my style

  Rated: 2 stars out of 5

  Makes a lot. And because two 1/2 heads of cabbage are needed, it's tempting to double the recipe -- which I unfortunately... did. But there's no way any family would want to eat that much cole slaw. It is tangy and the mustard powder makes it taste a bit horseradishy. But overall the sauce is pretty weak overall and there's not that much of it. I will see if it's better after 24 hours as others have suggested. But, I'd probably choose another recipe next time.Read more