I've tried to make coleslaw a few times and it always is very tough to chew.
Is there a secret to having it more tender?
Thanks
Wayne

"Wayne Jones" > wrote in message
able.rogers.com...
> I've tried to make coleslaw a few times and it always is very tough to
chew.
> Is there a secret to having it more tender?
> Thanks
> Wayne
>
>

Cabbage that is past its prime will make tough coleslaw. Be sure the
cabbage is the freshest you can buy. A leaf broken off will snap off very
easily, with a crisp sound. Old cabbage leaves are rubbery and resist
breaking off, and the sound when a leaf is broken off is duller.

I don't think there's any way to tenderize tough coleslaw, unfortunately.

Karen

Wayne Jones wrote:

> I've tried to make coleslaw a few times and it always is very tough to chew.
> Is there a secret to having it more tender?
> Thanks
> Wayne

smaller pieces? letting it marinate in the dressing a bit? what exactly *are*
you doing that produces "tough" coleslaw??

Wayne Jones wrote:
> I've tried to make coleslaw a few times and it always is very tough to chew.
> Is there a secret to having it more tender?


I've never had the problem myself personally so these are untried
suggestions based on a general knowledge of what makes vegetables tough.
Before adding the other ingredients, try this with the leaves:


1. Heat. Parboil the leaves a little.
2. Chop. Use a food processor to mince the leaves rather than a knife
to chop them.
3. Salt. This works on zucchini to draw out the moisture. Chop.
Salt. Rinse. Squeeze.
4. Freeze. Chop the cabbage. Throw it in the freezer. The water in
the cabbage freezes and expands which breaks down the cell wall.
5. Shop. Shop for younger, more tender cabbage, that is.


I'd go with the 5th and 2nd suggestions myself.

--Lia

Find the nicest young cabbage at your farmers market. Shred it in your
Cuisenart on the finest shred. Let it rest on two tea towels in the
fridge for several hours. Remove and then dress with your favourite recipe.
We use sour cream, creame fraiche, pure apple cider (unfiltered and
unpasturized) two tsp of raw sugar or honey. Fresh crushed pineapple at
least a cup and freshly roasted peanuts or pecans.
(I have listed sour cream and cream fraiche but we use soft silken Tofu.)
I also do one other which adds 1 finely chopped green pepper, a little
red and yellow a bit of green onion, celery seed, 1/2 cup of apple cider
and 1/4 cup of olive oil. It must sit for at least an hour.
Matt

Wayne Jones wrote:

> I've tried to make coleslaw a few times and it always is very tough to chew.
> Is there a secret to having it more tender?
> Thanks
> Wayne
>
>

Wayne Jones wrote:
>
> I've tried to make coleslaw a few times and it always is very tough to chew.
> Is there a secret to having it more tender?
> Thanks
> Wayne



Peel off a couple of the outside layers if leaves
before you chop the head if they look tough.

gloria p

"Wayne Jones" > wrote in message
able.rogers.com...
> I've tried to make coleslaw a few times and it always is very tough to
chew.
> Is there a secret to having it more tender?
> Thanks
> Wayne
>
>

The "secret" to good cole slaw is fresh cabbage. All too often the
supermarket stuff is old, stale, and tough. If you use farmer's market
cabbage, picked yesterday rather than last month, your results will be a lot
better. But the supermarket sometimes has decent cabbage and you just need
to learn how to recognize it. I do not have any tips to give you, however.
It's a matter of experience and learning how it feels when it is fresh and
tender.


--
Peter Aitken

Remove the crap from my email address before using.