Best Johns Coleslaw Recipes

SWEET, HOT MUSTARD SLAW

Steps:

• Halve and quarter the head of cabbage and cut out the core. Slice across into 1/2-inch ribbons. Place cabbage in a bowl and sprinkle in salt. Massage cabbage until it begins to soften, about 1 minute. Let rest for 10 minutes, tossing occasionally. Transfer cabbage to a colander and rinse well under cold water. Let drain thoroughly.
• Mix mayonnaise, Dijon mustard, grain mustard, honey, cayenne pepper, and vinegar together in a large bowl.
• Squeeze cabbage as dry as possible and add to the dressing. Mix until thoroughly combined. Cover top in plastic wrap and refrigerate at least 1 hour. Toss and taste before serving.

LONG JOHN SILVER'S COLESLAW

Steps:

• 1. Be sure that the cabbage, carrots, and onion are chopped up into very fine pieces (about the size of rice kernels). (NOT REQUIRED, I DIDN'T)
• 2. Combine the sugar, salt pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice, and beat until smooth.
• 3. Add the cabbage, carrots, and onions. Mix well.
• 4. The critical part of this cole slaw recipe is the flavor-enhancement period prior to eating. Be absolutely certain the cole slaw sits in the refrigerator for at least a couple of hours prior to serving.

JOHN'S COLESLAW

Steps:

• In a large bowl mix cabbage and onions In separate bowl combine all other ingredients; whisk until smooth. Add mixture to cabbage and onion. Stir well Refrigerate for 1 hour

TRADITIONAL COLESLAW

Steps:

• Shred cabbage with a sharp knife. Grate carrots; combine with cabbage in a large bowl.
• In a small bowl, whisk together mayonnaise, sour cream, vinegar, sugar, celery seed, salt, and pepper. Add dressing to cabbage mixture, and toss to combine. Serve immediately, or store in the refrigerator for up to 2 days.

COLE SLAW

Steps:

• In batches, pulse carrots, onion, peppers and cabbage separately, until each is finely chopped. Do not overprocess! Combine ingredients in a bowl.
• Combine sugar and vinegar in a pan and stir over low heat until sugar melts. Pour over vegetables and mix. Add 1 1/2 cups mayonnaise and caraway or celery seeds, stir to combine and season with salt to taste. Add more mayonnaise, if desired. Chill for an hour and serve.