Slaws I've known...

Cole Slaw, Vinegar Slaw, Mustard Slaw, Red Slaw... I love them all.

Here are a few of my favorite slaw recipes, saving the best for last...

Southern Cole Slaw - on the side or on top of a BBQ sammich.

• 1/2 head green cabbage, finely shredded
• 1 large carrot, finely shredded
• 1/2 cup best-quality mayonnaise (Bama Mayo)
• 1/4 cup of buttermilk 
• 1 tablespoons sour cream
• 1 tablespoons sugar, or to taste
• 1 tablespoons white vinegar
• 1/2 tablespoon dry mustard
• 1 teaspoons celery salt
• Salt and freshly ground pepper

Mix together and chill before serving. 


Vinegar Slaw

• 1/2 cup distilled white vinegar
• 6 tablespoons sugar
• 6 tablespoons vegetable oil
• 2 teaspoons dry mustard
• 1 teaspoon celery seeds

Combine in a non-reactive sauce pan and heat till sugar is dissolved. Allow to cool completely before mixing with cabbage.

• 1 medium cabbage (about 1 1/4 pounds), thinly sliced
• 1 small sweet onion, thinly sliced
• 1 large green bell pepper, thinly sliced

Combine with sauce from above and refrigerate for 1 hour to 1 day. 


Spicy Mustard Slaw - Great on top of a grilled brat or grilled beef sausage with BBQ sauce.

• 1/2 head green cabbage, finely shredded
• 1 large carrot, finely shredded
• 1/2 of an onion, finely shredded
• 1/2 cup Spicy Brown Mustard
• 1/4 cup white vinegar
• 1 teaspoon of hot sauce 
• 1 teaspoons celery salt
• Salt and freshly ground pepper

Mix together and serve. Not necessary to chill, but good either way. 


Sarge's Hot Slaw - This is my take a slaw I first tried at Sarge's Steakhouse.

• 1 granny smith apple, chopped small
• 1 small bell pepper chopped fine
• 2 jalapeno peppers chopped fine
• 1 bag of coleslaw cabbage/carrots mix
• 2 tablespoons of apple cider vinegar
• 1 teaspoon of cayenne pepper 
• Mayo - as much as is needed, 1/2 cup or so.
• Salt and black pepper