Make better coleslaw maybe?
Coleslaw is fucking awesome you godless piece of shit.
Everyone here seems to either really like coleslaw or completely hate it. I am on team coleslaw yum: the only correct option.
That’s an oddly specific video, and I enjoyed every second of it. XD
I can tell a lot about you from that statement.
You like pineapple on pizza.
You once played seven minutes in heaven…with your cousin
You know two facts about ducks, and they are both wrong.
Are you a wizard? How did you know? It’s like you peered into my soul.
Yes, but that’s not a wand in my pocket.
Fuck coleslaw.
Raw cabbage or nothing. Hget your mayo off my cabbage.
you can make coleslaw with salt and vinegar. if youre not salting your veggies then you might be a rabbit.
Shredded cabbage is objectively the way. Lettuce is just crunchy water.
I will die defending coleslaw you heathens
“Do not suffer the coleslaw enjoyer to live”, ~some holy book
Oi, fuck you and the horse you rode in on.
Hey everybody, look at this horse fucker
You just havent had good slaw before. Eastern NC Vinegar based slaw is the way.
When it comes to that sweet shit tho I’m right there with you. Trash it.
Tell me you’re basic without telling me you’re basic
Coleslaw is food you give to someone you hate. Mayo and cabbage? What did I knock up your sister or something? Please give me something with even one goddamn spice in it.
See, there’s the problem.
Slaw ain’t mayo and cabbage. It’s more of a cabbage salad, the way you make chicken salad, or whatever.
It’s all about the extras, the mayo is just the carrier, and the slaw is your base.
You have to bring pepper to the mix, or you’re wasting your time. A bit of apple cider vinegar too. From there, it’s about fine tuning.
The carrots are optional, obviously. And I’ve seen raisins added when there’s carrots, and it’s here than it sounds.
But. Spice wise, you should bring a touch of paprika to the mix, a little pinch of cumin maybe, and some ground red pepper to give that kick underneath those.
Gotta be friendly with your salt cellar, but not too crazy.
And, believe it or not, the tiniest hint of sugar. I’m talking a literal pinch of the stuff per head of cabbage. Maybe two if you’re feeling weird. It enhances the spices, makes the vinegar more subtle, and amplifies the salt so you don’t have to use as much salt. Kinda like how a tiny bit of salt in sweet things can let you use less sugar and still get the flavor right.
Keep your cabbage spread small, smaller than you think it should be. The smallest size in most graters is where you want to be.
Now, instead of this bland mess, you’ve got something that pops and brings its own taste to the party.
Do you have a recipe? While I’m a fan of great slaw, I’ve never been able to make it myself. The recipes I’ve tried are bland mayo mush not worth eating
I once ordered a Reuben at a deli and they made with coleslaw instead of sauerkraut. I said that is not a Reuben and I’m not paying for it.
It’s not a Rueben but it does make an excellent sandwich!
