Cooks’ Exchange: We’re all about what readers want, even if it’s about the best coleslaw | Recipes, meals and cooking tips – Low Calorie Diets Tips

When this column began in 1993, she encouraged readers to share their own favorite recipes. To prepare for the future and what might require a little help along the way, my own cookbook collection has grown beyond belief to prepare for having recipes from old, tattered softcovers as well as brand new hardcover awards readily available. award-winning compilations and on-the-go help from readers who needed a specific recipe.

Today’s column began a few weeks ago at Elks when member Jack Miller came up to introduce himself and his wife, Barb, with a request for “the best creamiest cole slaw recipe in Madison” and wondered if I didn’t happened to have an answer recipe. The next day, I reached for my favorite salad recipe cookbook card to find a creamy coleslaw recipe in hopes of granting his wish.

This is just the beginning of coleslaw recipes from my vast collection of cookbooks and I’m hoping at least one comes close to what Jack Miller was looking for as the “creamiest”.

creamy coleslaw

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2 tablespoons chopped onion

6 cups finely shredded kale

4 cups finely grated red cabbage

Use the freshest ingredients. Wash the greens gently and pat dry with a paper towel.

In a bowl, whisk together the mayonnaise, sour cream, vinegar, honey, and chopped onion. In a large bowl, mix together the finely shredded kale, red cabbage, and celery seeds. Pour the dressing over the mixture, season with salt and toss.

Lundy’s coleslaw

When Monty’s Blue Plate Diner decided to put together an Atwood Community Cookbook in 2008, I immediately responded with a favorite coleslaw recipe that was served in 1934 at Lundy’s Restaurant, Brooklyn’s legendary seafood restaurant in Sheepshead Bay, and later in Robert Cornfield’s book, Lundy’s Memoirs and Recipes. , published in 1998.

2 tablespoons cream

¼ cup chopped onion or spring onion, white and green parts

1 tablespoon apple cider vinegar

2 cups thinly sliced ​​or chopped cabbage, red or white, or a combination

Salt and freshly ground pepper

Mix together the mayonnaise, cream, sugar, onions and apple cider vinegar. Gently stir in the remaining ingredients.

Norske Nook coleslaw

In 1973 Helen Myhre bought a small café in Osseo and renamed it Norske Nook because a group of retired Norwegian farmers stopped by ‘Norwegian Corner’ at the same time every day to enjoy their morning coffee together and exchange thoughts about the county and the world .

½ teaspoon salt (to taste)

1 teaspoon mustard if you like it spicy… or not

In a large saucepan or bowl, shred cabbage and carrots. In a medium saucepan, mix the sugar and eggs thoroughly, then add the vinegar, salt, celery seed, and mustard (if using). Cook over low heat until thick, stirring constantly. Remove from the stove and cool. Pour over the carrots and cabbage.

Note: This coleslaw dressing can be kept in the refrigerator for some time, but no longer than a month.

Another Norske Nook coleslaw

In a large bowl, chop up one large head of cabbage and one large carrot. If you grew up in a Midwestern town, add 2 cups Miracle Whip and ½ cup sugar and mix well with a wooden spoon. Then mix hard and long enough to almost beat to make it creamy.

Kay Kay’s Kicking Kole Slaw

The Favre Family Cookbook spans three generations of Gulf Coast Cajun and Creole cuisine with recipes from Dickie Brennan’s restaurants in New Orleans and Brett Favre Steakhouses in Wisconsin, and here’s a Favre favorite from Brittany Favre and Karen “Kay Kay” Favre.

1 medium head of cabbage, shredded

4 carrots, peeled and grated

2 medium green bell peppers, thinly sliced

1 medium onion, thinly sliced

1 teaspoon garlic, chopped

1½ tablespoons mayonnaise

In a large mixing bowl, mix together the cabbage, carrots, bell pepper, and onion. Mix the remaining ingredients in another bowl, pour over the cabbage and toss well.

Sour Cream Cole Slaw by Peg Bracken

Peg Bracken admitted her ideal recipe is one that someone else finds and cooks. Second best, she asserts, is something that’s hard to spoil, easy to make, and tastes remarkably good, and wonders if that’s out of the question.

2 cups finely chopped or chopped cucumber

¼ cup chopped spring onion

Grate the cabbage and wash everything. Drain and chill. Combine eggs, vinegar, salt, sugar, mustard and pepper in a medium saucepan and cook over very low heat until thick. Cool and add sour cream. Add the cucumbers and scallions to the cold, crispy cabbage and add as much sour cream dressing as you like. There will be more dressing than needed, so save it because it’s also very good for potato salad.

Creamy herb

Southern Living’s The Official Tailgating Cookbook provided a coleslaw recipe everyone should have on hand.

2 tablespoons apple cider vinegar

1 teaspoon chilled horseradish

⅛ teaspoon coarsely ground pepper

16-ounce package Shredded Coleslaw Mix

Mix together the mayonnaise, sugar and the next four ingredients. Stir in the coleslaw mixture until combined. Cover and refrigerate until ready to serve. Store in an airtight container in the refrigerator for up to five days. Makes 4 cups.

If any of these don’t achieve creamiest coleslaw status, there’s a stack of books on my desk with more to explore.

Contact Cooks’ Exchange at the hands of the Wisconsin State Journal, PO Box 8058, Madison, WI, 53708 or by email at

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