Comments on: dead simple slaw + 6 heat wave reprieves

By: Sandra Elsen

Sandra Elsen — Mon, 24 Aug 2009 20:59:36 +0000

i made this slaw with kohlrabi but (sigh) only had miracle whip. it still tasted fabulous! i am thankful for those of you who suggested it, because what the heck else do you do with a kohlrabi? the one i got from a friend was over 6 cups chopped into coleslaw bits! wowza! due to this recipe, i finally like kohl- slaw!
thanks for another amazing recipe, it was a hit to all.

By: Fyfe

Fyfe — Sat, 08 Aug 2009 18:20:43 +0000

I’ve just finished making this for a party this evening and even with only sitting for a half an hour, it tastes wonderful! I took the liberty of using a red onion and both red and green bell peppers (I wanted a lot of color variation). I also added a pinch of dill and ground pepper to the dressing.
Thanks for continuing to provide us all with some of the best recipes on the internet!

By: Robin

Robin — Thu, 09 Jul 2009 20:44:40 +0000

The last slaw I made was with olive oil, a bit of cider vinegar, and seasonings tossed with my shredded cabbage. Without the mayo, I thought it would be safer for travel. It was yummy sweet with just a bit of tang, and held up well. But without the creaminess of mayo, does it count as a “slaw” or do I need to re-name it?

By: mskmarie

mskmarie — Wed, 01 Jul 2009 07:21:41 +0000

Excellent slaw recipe- everyone loved it. Thanks!

By: Madinat

Madinat — Sat, 23 May 2009 18:56:52 +0000

dood, i SOO heart your sense of humor! i’m going to hug it out with my a/c momentarily!

By: Belinda

Belinda — Thu, 14 May 2009 20:10:11 +0000

Really yummy with celery salt and tarragon vinegar! I call it Boonesville slaw in honor of my friend who fed it to me from Boonesville, MS!

By: Angie

Angie — Wed, 02 Jul 2008 17:54:27 +0000

I tried the pickled coleslaw for a family reunion over the weekend–it managed to serve everyone, even the ones with crazy food allergies, and got rave reviews! Thanks!

By: daffy

daffy — Thu, 19 Jun 2008 21:51:40 +0000

Sorry, made this and it got the thumbs down from my man who’s the coleslaw freak. I’m not giving up though – I’ll try another recipe…

By: Julia

Julia — Thu, 19 Jun 2008 18:42:32 +0000

Hi Deb,

First time on your site (came through the pizza link – very nice advice!) and I saw you had a recent post on coleslaw. I love it too, but you’ve left out what I now consider to be the most important step. I got this from “The Best Recipe” (1st edition) which is from the folks at Cooks Illustrated: you sprinkle the shredded cabbage with sugar or salt and let it weep for a while before you add any other ingredients.

My usual coleslaw goes like this (I’m a pediatrician and mom of two, so it has to be fast and easy). I shred the cabbage in the food processor, using the coarse shredding disk (I know, it’s far better to use a knife and get lovely long thin shreds, but I’m in a hurry). I pile the cabbage in a colander and sprinkle it heavily with sugar and a little bit of salt, stirring it a little. If I’m in a big hurry I put a small plate on top and something heavy on that. Then I wait until a good amount of sugary pale green liquid has left and the cabbage has the texture of a good crisp pickle. Usually I shred several carrots and mix them in, and dress it with rice vinegar and roasted peanut oil. You can do whatever you want for dressing and additives, the key thing is to pull moisture from the cabbage before making the slaw. You end up with a slaw that never gets watery and diluted–it tastes just as good three days later. (That’s another time saver–I shred a whole head of cabbage and make a big bowl, then I can take slaw to work as part of my lunch all week.)

Sorry to run so long,

By: Sarah

Sarah — Wed, 18 Jun 2008 17:55:12 +0000

Dear Deb.

I stumbled upon this blog totally by coincidence, I was looking for some recipe on google, but I can`t remember which one it was anymore.

I have spent one entire day (sleeping and going to university in between) reading all your entries and I have saved a total of 93 recipes from this site and I could save even more!!

I am suffering from anorexia for a couple of years now, but I love cooking and especially baking, though I mainly do it for my friends, and then end up watching them eat.

But your blog was so full of emotion and fun and love for food, I couldn`t NOT read each and every word you wrote, smiling to myself, loving the amazing pictures, and imagining myself cooking and baking these things, and I started fantasizing about eating these things with my friends, instead of just watching them eat.
I must admit, most of the ingredients you use freak me out a lot. I mean, the butter and the oil and the cream and whatnot. While I was reading through your recipes I was thinking “I want to cook this, and I want to try this, but I couldn`t…”, so I started wondering, can I make “less dangerous” versions out of your original suggestions, which I can (maybe one day) enjoy.
Because I enjoy food, like I said, I love cooking and baking and all those things, but I just ‘can`t’…

What I wanted to say is, even though I don`t think I am currently at a point in my life where I think I can recover, your blog has given me hope, that food can be enjoyed, SHOULD be enjoyed, and that one day, when I am ready, I will enjoy this again. And even if I will never be able to try out your original recipes, always try to make it less threatening, one day, I will enjoy this again.

Thank you!

I`ll continue reading this!