<p>My mom makes my favorite cole slaw but I can’t duplicate it-- a pinch of this, a spoon of that. Does anyone have a failsafe recipe for a traditional creamy cole slaw (one without fruit or any other embellishment)? One for which you can provide exact measurements? I’d be ever so grateful.</p>
<p>My mom always made a very simple coleslaw; but we all loved it. She bought the coleslaw package (the cabbage all sliced up), added 2T of lemon juice, 1-2 T of sugar and 1 C of Hellman’s mayonaisse.</p>
<p>The coleslaw that KFC has is my all time favorite. Google and you will find many “taste-alike” recipes.</p>
<p>This one is excellent: [Restaurant-Style</a> Coleslaw I - Allrecipes](<a href=“http://allrecipes.com/Recipe/Restaurant-Style-Coleslaw-I/Detail.aspx]Restaurant-Style”>http://allrecipes.com/Recipe/Restaurant-Style-Coleslaw-I/Detail.aspx)!</p>
<p>Thanks much! I’ll give them all a try.</p>
<p>The key to good coleslaw, not matter what you use, is to mix the sauce first then add the cabbage mix. Also, thin the mayonnaise with a little milk and make sure you have a little sugar in it to cut the sour of the other ingredients. </p>
<p>The recipe in the link has more ingredients than I use, I use only low fat mayonnaise, skim milk, red wine vinegar, salt , pepper and sugar to keep it lower in calories and fat. Tastes just as good. Let it sit for a couple of hours to get good and creamy. .</p>
<p>Here’s my simple recipe:</p>
<p>Cabbage and Marzetti slaw dressing, with a little added apple cider vinegar to cut the sweetness. That’s it.</p>
<p>It’s awful to read these recipes with all the sugar and mayo. I used to like to think of coleslaw as a vegetable. Don’t think I’ll be eating much after this!</p>
<p>hmom, you can reduce as much as possible by using low fat/no fat ingredients and using very little. When I make it I only use 6-8 rounded TBL of mayonnaise and 4 tsp sugar for the whole batch. If it sits a couple of hours it gets creamier. It won’t be quite like restaurant but restaurant is VERY fatty and not at all a vegetable when they are done.</p>
<p>mommusic, that’s my current recipe too and it’s quite tasty, I’ll admit! It’s just a bit pricy so I figured I should be trying to duplicate that taste from scratch.</p>
<p>I am not sure how creamy this is, but it is a great recipe. Even those who don’t like cole slaw love it!</p>
<p>Brookville Slaw</p>
<p>1 1/2 lbs shredded cabbage (I do this ahead then the rest is easy at meal time)</p>
<p>30 minutes before serving add in order -</p>
<p>1 tsp salt
2/3 cup sugar
1/3 cup vinegar
1 cup whipping cream</p>
<p>Stir!</p>
<p>Use ranch dressing! </p>
<p>:D A little joke from galosien’s fried chicken thread.</p>
<p>MwP, sounds good!</p>
<p>I love the coleslaw at one of the places we eat out at. It has a bit of spice to it. Not sure if it is a bit of horseradish added.</p>
<p>I have a great recipe, but I have found a good “cheat.” There is now slaw sauce in the grocery near the mayo. You can make small portions using just the amount of shredded cabbage you need. I can keep a head of cabbage and make slaw in just 1-2 portions at a time over a few days. And I really liked the flavor of the sauce. Kraft makes it, along with 1 or 2 other brands. The sauce keeps in the fridge like mayo.</p>
<p>LOL, youdon’tsay, I now have Ranch dressing nightmares:)</p>
<p>Not to mention new coleslaw ones! With all that fat and sugar I could have been eating brownies all these years with my sandwiches! Who knew? French fries are probably the low cal choice!</p>
<p>cooking light has a lighter slaw recipe. I haven’t tried it yet but it has some good reviews.</p>
<p>[Barbecue</a> Pork-and-Coleslaw Hoagies Recipe - Pork - MyRecipes.com](<a href=“http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222223]Barbecue”>http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222223)</p>