Ken’s Coleslaw Experiment

Ken is a HUGE fan of coleslaw… cause it’s yummy and creamy and crunchy all at once.  It’s great on its own and it’s great with hotdogs or hamburgers (as long as you find a pareve recipe).  It’s also one of those things that you can easily spice up by adding various spices or raisins or other unexpected ingredients and you can make it either healthy or unhealthy, depending on the recipe.  So Ken found 2 different coleslaw recipes (both from Epicurious) and decided to try them both out for comparison’s sake.  We’re bringing them to our friends’ house this afternoon (to watch the Patriots game… GO PATS!) so we will get some reviews of the two recipes and will let you know which one people like better, but for now here are the recipes:

Jim’N Nick’s Coleslaw (Pareve)

(From Bon Appetit, August 2010)


  1. 1 2 lb. head of green cabbage, quartered, cut crosswise into 1/8 inch thick slices (about 14 cups)
  2. 1 1/4 cups of apple cider vinegar
  3. 1 cup sugar
  4. 1 cup grated peeled carrots
  5. 4 green onions, thinly sliced
  6. 1/4 cup of mayonnaise


Place cabbage in a large bowl.  Add vinegar and sugar; toss to coat.  Cover and let stand for 30 minutes.  Toss cabbage mixture well; cover and let stand 30 minutes longer.  Drain cabbage.  DO AHEAD: Can be made 8 hours ahead.  Cover and chill.

Transfer drained cabbage to another bowl.  Add carrots, green onions, and mayonnaise; toss to coat.  Season to taste with salt and pepper.

Creamy Coleslaw (Dairy)

(From Gourmet Magazine, August 2004)


  1. 1/2 cup mayonnaise
  2. 1/4 cup sour cream
  3. 2 tablespoons apple cider vinegar
  4. 3/4 teaspoons of sugar
  5. 1/2 teaspoon of salt
  6. 1/2 tesapoon of black pepper
  7. 2 lb. green cabbage, quartered, cored, and thinly sliced (about 8 cups)
  8. 3 medium carrots, shredded


Whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper in a large bowl until combined well, then toss with cabbage and carrots.  Let stand, uncovered, at room temperature, tossing occasionally, until wilted, about 30 minutes.  Serve at room temperature or chilled.

(We didn’t get pictures of this one in the process, only the finished product, but you still get the idea!)

This entry was posted in Dairy, Pareve, Side-Dishes, Vegetarian and tagged , , , , , , . Bookmark the permalink.

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