Anyone make their own coleslaw?

GalaxyRyder · 07-03-2025 01:53AM #1

I'm trying to work more vegetables and fruits and berry's and stuff into my diet.

I've got things like kale and shredded carrot with pasta (in a pesto or tomato sauce).

Sauteed spinach.

Carrot and beetroot salad.

And of course berry and yoghurt smoothies in the morning.

I think I nice coleslaw could be another option, goes well with most things, especially potato wedges and a nice beef or lamb on the side.

Slaw is heavy on mayonnaise which is calory heavy, I'm not sure if there's a way to get around this, as I don't want to be munching on dry tasteless vegetables.

I also have a mandolin which makes shredding super easy.

Anyone make their own slaw, is it a regular part of your diet, and do you simply have to go heavy on the mayonnaise to have it taste like proper deli counter slaw?

Strumms · 07-03-2025 03:02AM

tried it, turned out ‘ok’, was from a YouTube recipe. But it was readily apparent that it was too much work for a little of something that won’t stay in date all that long. Think the recommendation on date was 2/3 days covered.

Local deli makes a very nice one.. not cheap however.

igCorcaigh · 07-03-2025 07:24AM

I'm sure there are many recipes where the mayo is mixed with or replaced by greek yoghurt and such, which can reduce calories.

Maybe try Asian dressing for the slaw, you can control the oil more as sesame is strongly flavoured.

Nobody in this world lives on dry tasteless vegetables, but having a mandolin must make things much easier. 👍️

https://sweetpeasandsaffron.com/asian-salad-dressing/

awec · 07-03-2025 12:02PM

The normal coleslaw is probably one of the easiest things to make. If you have a food processor it will literally take you 2 minutes. Just blitz up carrots, white cabbage and onion then add as much mayo as you like. Some people like it drier, some people like it with more mayo. Some people like big chunks of veg, others like little chunks.

The problem with it is making the right amount. A whole white cabbage will make a ton of coleslaw, a lot more coleslaw than you will be able to eat before it turns. Sometimes you can buy a quarter segment of a while cabbage but even that will produce quite a bit of coleslaw.

You won't be able to make a little portion of it like you can buy in the supermarket.

I prefer home made to shop bought cause I can make it how I like it, but I find that every single time I make coleslaw I end up throwing a good bit of it out.

HeidiHeidi · 07-03-2025 01:33PM

When I was young my mother used to make coleslaw (there were a lot of us, with large appetites, so volume/wasteage was never a problem!)

She used a bottle of coleslaw dressing, can't remember what brand it was - but it was way lighter than mayonnaise and absolutely gorgeous.

I also used to work in a fast food restaurant years and years ago, and we (well, not me, the chef) used to make up our own coleslaw in huge bucketfuls - she used to mix mayo, and I'm fairly sure there was vinegar and ketchup went into it as well - I've often wished I could remember as it was delicious!

Mayo alone would be far too creamy and rich for my liking.

But I don't think I could be arsed with the faff of making small portions just for myself - treating myself to some lovely stuff from a deli every now and then is far easier!

Dial Hard · 07-03-2025 02:32PM

The world's your lobster (as my Dad would say) when it comes to slaw, there are literally thousands of recipes and combos out there. I can't stand mayonnaise so I never make coleslaw, but I love gochujang slaw, and used to make a kind of Southwest style one whenever I made pulled pork.

I actually find it easier to use a good knife than a mandolin to prep the veg. Or you could always be lazy and just buy the pre-prepped slaw mixes and make your own dressing.

AllForIt · 07-03-2025 02:39PM

Yes I first made it at school. We made the mayo and made the dressing. The basic traditional receipt used 50% mayo and 50% dressing. I make it rarely but when I do I'd keep down the mayo to as little as possible and since I usually don't have any dressing I'd just throw in a splash of cider/wine vinegar, maybe a touch of olive oil. It's something I wouldn't fuss over, just make it very fast, use bought mayo and get it into the fridge to chill asap.

Lu Tze · 07-03-2025 02:41PM

I use broccoli florets cut small instead of cabbage, mainly as I hate throwing out the rest of the cabbage

TheKBizzle · 07-03-2025 05:33PM

I make my own because I can’t stand commercial stuff. You can use a low calorie mayonnaise or mess around with flavours. I usually make a much dryer slaw for bbqs etc because I can’t stand Mayo rich ones and usually mess around with some Asian varieties. A single cabbage will make an absolute load as previous poster said

GalaxyRyder · 07-03-2025 07:37PM

https://www.boards.ie/discussion/comment/123240979#Comment_123240979

Interdasting.

Tree · 07-03-2025 09:17PM

I've made this from time to time w/o the sugar, and a much smaller batch (~1/4 cabbage) https://www.seriouseats.com/creamy-cole-slaw

I can't abide coleslaw but himself loves it. He also recommends stirring in a fist ful of grated cheddar and leaving it overnight.

GalaxyRyder · 11-03-2025 08:05PM

In terms of salads (which slaw kind of is), any other interesting recipes or go to's?

https://youtu.be/hSBZM2Cq7vs?si=bq7ZgGoT2tIWXQCg

This looks good.

GalaxyRyder · 11-03-2025 08:11PM

In terms of using up additiona cabbage for slaw, I used to make this cabbage and chicken stir fry I haven't had in a long time:

Cabbage with Chicken | COOKTORIA

Might try it again for this purpose, used to taste great, don't know why I stopped making it.

GalaxyRyder · 13-03-2025 04:05PM

Mayonnaise Recipe (Super Easy!) | Downshiftology

I never realize mayonnaise is this easy to make.

Swap out seed oil for olive oil, and a raw egg?

More healthy coleslaw?

Different colour cabbage for a good slaw?

An Easy Coleslaw Recipe - Sugar Spun Run

Slava_Ukraine · 18-03-2025 06:02PM

We make coleslaw every other month and the batch normally lasts for a week. We do the more "traditional type" which we love.

1/4 head white cabbage - shredded

1/4 (or a little less) red cabbage - shredded

1-2 carrots grated - whatever gives you the taste/colour consistency you require

1 Onion - fairly finely chopped but not mush

Sprinkle of salt to tase

Ground black pepper, again to suit your taste

Mayo (for the last few years we have been using Aldis version - we make it moist, but not swimming in mayo.

We've had regular orders for it so something is right!

GalaxyRyder · 18-03-2025 09:08PM

Is there something about using "extra virgin" olive oil for making mayonnaise?

As in, it's advised against?

Dial Hard · 18-03-2025 09:19PM

https://www.boards.ie/discussion/comment/123276694#Comment_123276694

Proper EVOO can have a very strong "green" flavour that can overpower the mayo. A more neutral oil can be a better option.

GalaxyRyder · 18-03-2025 11:04PM

https://www.boards.ie/discussion/comment/123276720#Comment_123276720

I made some with EVOO this evening, it had a kind of tang to it alright. Didn't really taste like the slaw that's store bought, "overpowering" sounds about right.

I can't believe it actually worked though, I just whizzed up a raw egg with oil (some salt/pepper, whole grain mustard and cider vinegar), and it formed this creamy sauce.

I'm really trying to find a way to work more wholesome veg and fruits into my diet, I always liked slaw so figured this is worth a try. I can't imagine eating a HUGE amount of slaw the way its prepared at the deli though, it's too heavy.

So I guess getting the dressing correct is all important.

GalaxyRyder · 19-03-2025 08:29PM

I tried making mayo with rapeseed oil earlier.

It seems a lot "thinner", fluid like?

Is that normal?

If I add more oil, would it get thicker like mayo should be?

Dial Hard · 20-03-2025 01:50PM

https://www.boards.ie/discussion/comment/123279486#Comment_123279486

It should have emulsified the same as with the olive. Could have been something as simple as the eggs you used this time having slightly smaller yolks. Mayonnaise can be finicky.

GalaxyRyder · 23-03-2025 12:19PM

How long does homemade mayo stay good for in the fridge, typically?

Is it really a step up on store-bought?

LapsypaCork · 23-03-2025 12:34PM

I’ve been making my own coleslaw the same way for over 40 years which I learned from a chef in Jury’s hotel, the only utensil you need is a sharp knife, he said, and he was right. I use a cleaver, or you can use a carving knife to thinly cut your white/red cabbage, white onion but I always grate the carrot. I use light mayo mixed with a little bit of good Greek yoghurt about a third yoghurt to 2/3 light mayo, add a little salt, some pepper and a pinch of sugar and chopped fresh parsley. Look, you’re not going to be eating buckets of coleslaw every day so may as well make it tasty so it’s something you’ll enjoy and make again.

Roald Dahl · 23-03-2025 12:42PM

I can highly recommend this method, if anyone is looking for deli-style coleslaw.

https://www.youtube.com/watch?v=lI7k1yewQc4

I reduced down the amount of sugar used in the brine, which I thought was excessive. The brine really is the missing something which sets luxury/deli/Superquinn-esque coleslaw apart from the lesser varieties.

The brine also got reused after the coleslaw to make pickled cucumber slices.

Spideog69 · 23-03-2025 01:58PM

Spideog's coleslaw ingredients:

Cabbage, carrot, onion, garlic, raisins. You could add a little celery or a very small pinch of celery seeds if you feel like experimenting, but I've mostly stopped.

Dressing, mixed in a bowl:

Mayonnaise, mustard, sour cream, salt, pepper, sugar, lemon juice.

I don't work with rigorously predetermined quantities; I just measure by eye and past experience.

The sour cream offsets the flavour and weight of the mayonnaise in a way I really like. Since I started including it to balance the mayonnaise, this is the best coleslaw I've eaten, better than anything from the shop or delicatessen.

If you would like a looser dressing, add a very small splash of milk.

delboythedub · 23-03-2025 02:26PM

https://www.boards.ie/discussion/2058399549/anyone-make-their-own-coleslaw

you could try putting a little olive oil and cider vinegar onto your grated carrot and cabbage and you might get to like it and maybe add a few sultanas

Anyone make their own coleslaw?

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