My favorite Cole slaw ever is the sweet and crunchy slaw at Houston's Restaurant. There are several websites which swear this recipe replicates the slaw perfectly. I beg to differ. It was good, but not Houston's Restaurant good. So, if you have any ideas how to make this good Cole slaw into great please leave a comment!
Yield: 8 -10 servings.
5 C. Chopped Cabbage about 1/4″x1/4″ (not shredded)
1 C. Chopped Parsley Tops (medium – small pieces should not be larger than the cabbage pieces)
1/4 C. Chopped Green Onion Tops ( use just the tops )
1/4 tsp. Salt
1 C. Chopped Parsley Tops (medium – small pieces should not be larger than the cabbage pieces)
1/4 C. Chopped Green Onion Tops ( use just the tops )
1/4 tsp. Salt
Blend and stir first three ingredients add salt and stir well, set aside.
Cole Slaw Dressing (I only used half)
1/4 C. Mayonnaise
1/2 C. Sour Cream
1 Tbs. Honey Mustard
1 1/2 tsp. White Vinegar
1/4 tsp. Salt
1/2 tsp. Sugar
1/2 C. Sour Cream
1 Tbs. Honey Mustard
1 1/2 tsp. White Vinegar
1/4 tsp. Salt
1/2 tsp. Sugar
Mix all ingredients very well and pour over cabbage mixture. Fold in dressing (I only used half) so all is coated. May be served immediately or will keep in refrigerator the next day.
http://www.washingtonpost.com/wp-srv/style/restaurants/features/slaw990526.htm
ReplyDeleteHouston's Coleslaw
The folks at Houston's, an American-style restaurant, do not give out a lot of recipes. In fact, this is the first time that they have offered their recipe for coleslaw – a cabbage salad that contains mayonnaise but is not overly creamy. They use a homemade dill pickle relish that was inspired by an old family recipe.
For the dressing:
1½ cups mayonnaise
2 tablespoons plus 2 teaspoons buttermilk
1 tablespoon prepared horseradish
1/3 cup dill pickle relish
1 tablespoon brown mustard, such as Gulden's Spicy
2 teaspoons cider vinegar
2 tablespoons sugar
¼ teaspoon freshly ground black pepper
For the cabbage mix:
1½ cups chopped cabbage
¼ cup chopped fresh parsley
2 tablespoons chopped scallions (white and tender green parts)
For the dressing: In a small bowl, combine the mayonnaise, buttermilk, horseradish, pickle relish, mustard, cider vinegar, sugar and black pepper. Cover and chill.
For the cabbage mix: In a large bowl, toss the cabbage, parsley and scallions. Add ¾ cup of the dressing and mix until thoroughly combined; refrigerate the remaining dressing for another use. Chill the coleslaw for at least 30 minutes before serving.
Makes 2¼ cups. Per serving (based on 4): 272 calories, 1 gm protein, 7 gm carbohydrates, 27 gm fat, 12 mg cholesterol, 4 gm saturated fat, 287 mg sodium, 1 gm dietary fiber
Thank you so much! I will definitely try this.
ReplyDeleteIt is not Houston's recipe unless you have the one containing pickle relish.
ReplyDeleteFor the genuine article, see Washington Post article with true recipe.
1 1/2 cups chopped cabbage and 1 1/2 cups mayo? There must be an error. Maybe 1 1/2 pounds of cabbage?
ReplyDelete