Coleslaw Mayo vs Vinegar?

I just made one of the best batches I've had. I always struggle between the two bases. I bought a bag of slaw and added in one whole chopped jalapeno seeds and all and made both of these sauces:

Mayo Based: (this is Big Bob Gibson's "white sauce")
1/2 C Mayo
1/4 C Water
2 tbs Cider Vinegar
1/2 tsp Lemon juice
1/2 tsp prepared horseradish
S&P
1/8 tsp crushed red pepper
1 tbs sugar

Vinegar Based
1 Cup Sugar
1 tsp salt
2/3 Cup Veg Oil
1 tbs Dijon Mustard
1 Cup Cider Vinegar

I kept adding a little of both wet mixes until I got it right. It's basically 50/50 and you only need about half of each batch for one big bag of slaw. The key is adding a little at a time, stir and let it sit 10 minutes. It's way too easy to add too much.

Going on my crock pot boston butt (a first).

Sounds good

I'm a Cole Slaw connoisseur. I love good slaw and hate bad slaw. There is not much in between.

I mostly mimic Cock of the Walk slaw because that is what I have the most experience with. Sometimes I mimic David's. It is a much sweeter/ fine chopped slaw. Both are mayo based. Never have teetered with any vinegar based. I'll give yours a try.

Me too and I can't stand ANY kind of sweet slaw.

I love the slaw and hush puppies they bring out before the meal at Ezell's. I usually ruin my appetite for dinner because i eat too much of it.

Me too. Wish I had that slaw recipe.

Cock of the Walks Slaw Recipe:
Ingredients

2 heads cabbage, chopped in food processor for texture
1 large carrots, peeled and chopped
1/4 cup chives, chopped
1/4 cup vidalia onions, chopped
1/4 cup bell peppers, chopped
1/8 cup sugar
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon seasoning salt ( Lowery's recommended)
1 tablespoon white vinegar
1 1/2 cups mayonnaise ( Blue Plate recommended)

Directions

Mix all the ingredients together.
If it is bitter, add more sugar and let stand in the fridge for at least 1 hour but its better the longer it sits.

To me David's has the best slaw;I could eat a gallon of that stuff.If we eat slaw here at the house we just go up there and buy it.

Not quite but that will get you close.

I tried some vinegar based slaw at Chappy's last week. Old girl had to take the whole bowl back at the end of meal. Tasted like crap.

I'm going to give the Cock of the Walk recipe a shot.

Rebelman,
How about you give us the 'closer' version of it...

Wish I could but it is copyrighted not to mention I still have friends in the business. BP's will get you close. Mix everything but your cabage first, then add your cabbage. I prefer mine with more sugar.

Sugar in slaw? Might as well put it in your cornbread too. Blasphemy I say!

A recipe can be copyrighted?

It's probably an ancient chinese secret.

I like to put a few shakes of Tabasco on mayo based slaw.

Bump for TC

I like me some cajunjohns slaw sauce it's pretty dang good.

Y'all should swing by Mud Creek.

Yellow or white. That's all you need to know.

We aint talking potato salad and you better not be speaking of yellow slaw.

No Vinegar in my Coleslaw!!
Bama Mayo, Sugar and chopped up fine.
Wont eat just any coleslaw!!

We talkin slaw. They sell it by the gallon. Lots of gallons.

Mayo or vinegar, either is fine.

I like both. I eat more mayo but I have one recipe that I use a vinegar slaw on that would not be as good with mayo.

Its fast and simple. I buy a precooked smoked brisket from Sams. It is already sliced but I will cut it up into little pieces. Using my flat top griddle I will saute some sweet onions until soft, then add the brisket and pour a cup or so of Archibalds sauce on it and cook till it is hot.

Put a small flour tortilla on the griddle with a couple pieces of provolone cheese, add the onion\brisket mixture and cover with a stainless bowl long enough for the cheese to melt.

Serve as a taco with the slaw. It is delicious

I had a blue cheese, jalapeño cole slaw when I was in TX late last year. I was skeptical at first, but it turned out to be pretty dang good. I have looked for a recipe, but haven't found one I like yet.

I use vinegar and mustard with just enough sugar to kill any bitter from the slaw. Also add some Lawry's season salt, coarse black pepper, and a shot of cayenne pepper.

I use both. Blue plate Mayo, vinegar, cabbage or slaw mix, a little sugar or Splenda, celery seed, some onion if I feel like it. Mix it a little dry and put it in the fridge for a day and it will be just right.

Years ago the FIL used to use mayo(Bama) salt,pepper,cabbage and would use the juice from the dill pickle jar in the mix...tasted ok but that was the first time I have ever seen it...I assume if you don't like pickles it wouldn't work for you..

I think this might be a regional thing. Up here in north Bama we get vinegar slaw on a pork sandwich. South of Blount county it is hard to find good vinegar slaw. I've tried. I love me a Whitts Pork sandwich. Vinegar slaw, mayo, pickle and a cup of hot on the side I can put on myself. Wish I could find that down around Moody or Trussville.

I made a mayo based slaw this weekend for a fish fry.

Substituted Tobasco Mayo. It was really good.

I prefer vinegar based on a barbeque sandwich and mayo/sugar on a hotdog.

I enjoy both vinegar and mayo, but you can easily overdue both in my opinion. I go sparingly regardless of which type I'm making. I also add a few tablespoons of apple cider vinegar in my mayo slaw. Give that a try.

Oh, I've been meaning to correct the original post, it's 1 TBS of sugar in the vinegar recipe, not 1 Cup. Guess no one tried it

Vinegar slaw on BBQ, ketchup slaw on dogs and mayo slaw with plated dishs

Have some ribs smoking on the KJ for dinner and I am going to try it. Thought it was going to be really sweet.

Vinegar for my smoked meats and mayo with fried foods.
The recipe I use.
Head of cabbage run through the meat grinder
Cup of sugar and a cup of vinegar. Mix it and slide in fridge over night.
Its not near as sweet as you would think.

Sounds pretty good, dnolen. Have you ever added anything else like shredded carrots, red cabbage, onions, jalops, etc.?

Never have. I've had some with carrots and red cabbage but was not a fan. Main thing I like about slaw it the texture. When you add carrots to it just dont seem Wright. The closest slaw I have found to this recipe is banks bbq. They sale it at most piggly wiggly . Its made hear in Haleyville. Grinding the cabbage brings on a whole new flavor.