Coleslaw is an excellent side dish that goes really well with a lot of Dishes. Chicken, Fish, BBQ Burgers, Smoked Bologna Sandwich, Lobster Sandwiches, certain Kebabs, BBQ Ribs, Berry Chicken, and certain Doggies. There are all kinds of places where a very good Coleslaw can sit on the side or be used as a topping.

Coleslaw is a dish I spent a lot of time with, and I am very fussy when it comes to Coleslaw. My very first introduction was by Kentucky Fried Chicken. Man, I loved that stuff. It was especially good with a Chicken Breast.

For me, the way that KFC Chopped the Cabbage and Carrots to Confetti Size is the best. I don’t mind if it’s shredded either though, but it’s got to have that taste.

Coleslaw Dressing

You should put together the dressing first in a container large enough to hold the final coleslaw. Just combine the ingredients and mix.

Sugar & Vinegar

One of the main real tricks to Coleslaw is getting the Sugar to Vinegar Ratio down. It’s got to have a bite, but at the same time sweet about it. Some additional seasoning helps, but you don’t really rely on this.

Coleslaw Vegetables

The given recipe below is extremely close to what I am looking for. This is an excellent base and is the best so far to date. Try it out for yourself.

Onion & Green Bell Pepper

This is what gives it that raw bite taste after it has marinated some. Some refer to it as that chemical taste. When paired up with the Sugar, Vinegar and Tarragon, it offers up a really tasty Coleslaw.

It offers that bite when Onions & Green pepper is combined more so I find, than with Onion alone. The added advantage is that the Green Bell Pepper assists in adding color. Add to this Horseradish and you got something really good.

Nothing Beats a Good Coleslaw to wash the Pallet. You come back to the Salad to wash and get some of that juiciness and wake your taste buds up.

Cabbage & Carrots

1 lb (ca. 454 g) of Cabbage & 1 Carrot is run through the Food Processor. You will have to chop the Cabbage down small enough, so it can fit through the feed for the food Processor. You can grate by hand 1 lbs. of Cabbage. But the food processor really is much faster and easier. With the remaining Cabbage, you can make Sauerkraut.

Processing the Coleslaw Vegetables

I run the Onion & Green Pepper through a food processor to purée, or just purée the Onion and process the Green Bell Pepper the same as the Carrots & Cabbage.

Fit a Food Processor with both the Blade & Grating Blade. The Carrots, Cabbage and optionally the Green Bell Pepper run through the Grater and then gets sliced up into smaller pieces with the Blade. Once processed, empty into the Bowl with the Coleslaw Dressing. Mix, cover and refrigerate.

If you don’t have a food processor, Slice or Shred the Cabbage and optionally chop into smaller pieces. Grate the Carrots and Green Bell Pepper and optionally chop into smaller pieces. Finely grate the Onion into the Salad. 

Coleslaw Add-ins

Other Vegetables can be added as you like. I like the addition of Prepared Horseradish, which gives the Coleslaw a bit more bite. Green Onions and/or Radishes are really good too.

Experiment a bit and try adding Onion or Garlic Powder, Dill Seeds, Celery Seeds, Dry Mustard, Chervil, Parsley. Tarragon is a must for me, assisting in getting that unique taste.

Coleslaw Refrigeration Time

Coleslaw needs time to combine and blend in the flavors. If you try to adjust it in the early stages, it can throw the whole salad off. Allow it to marinate a few hours before deciding to adjust the seasoning if desired. It taste better as it ages.