Have you folks come up with a solution to soupy slaw? I only make
slaw about once a year because my husband likes it and I really,
really don't. The only slaw that I know is the vinegar kind my mother
made and I like that fine, I just don't care for the mayonnaise kind.
Anyway, I always end up with soupy slaw especially as leftovers.
Fixes?
Janet US

On 2017-08-02 10:39 AM, U.S. Janet B. wrote:
>
> Have you folks come up with a solution to soupy slaw? I only make
> slaw about once a year because my husband likes it and I really,
> really don't. The only slaw that I know is the vinegar kind my mother
> made and I like that fine, I just don't care for the mayonnaise kind.
> Anyway, I always end up with soupy slaw especially as leftovers.
> Fixes?


How about salting the ingredients to draw out the water? I had a similar
problem with tzitzkis. It was okay when it was freshly made but it it
sat for any amount of time it turned soupy. I learned to grate the
cucumber into a sieve and squeeze out the moisture. Now it keeps for
several days without turning into a vile sort of soup.

On 8/2/2017 10:39 AM, U.S. Janet B. wrote:
>
> Have you folks come up with a solution to soupy slaw? I only make
> slaw about once a year because my husband likes it and I really,
> really don't. The only slaw that I know is the vinegar kind my mother
> made and I like that fine, I just don't care for the mayonnaise kind.
> Anyway, I always end up with soupy slaw especially as leftovers.
> Fixes?
> Janet US
>

Salt the cabbage and let it sit for 30 to 60 minutes. Gently press and
get rid of the excess water.

My preference is finely chopped with a mayo/cider vinegar/dijon mustard
dressing.

On Wed, 2 Aug 2017 10:49:03 -0400, Dave Smith
> wrote:

>On 2017-08-02 10:39 AM, U.S. Janet B. wrote:
>>
>> Have you folks come up with a solution to soupy slaw? I only make
>> slaw about once a year because my husband likes it and I really,
>> really don't. The only slaw that I know is the vinegar kind my mother
>> made and I like that fine, I just don't care for the mayonnaise kind.
>> Anyway, I always end up with soupy slaw especially as leftovers.
>> Fixes?
>
>
>How about salting the ingredients to draw out the water? I had a similar
>problem with tzitzkis. It was okay when it was freshly made but it it
>sat for any amount of time it turned soupy. I learned to grate the
>cucumber into a sieve and squeeze out the moisture. Now it keeps for
>several days without turning into a vile sort of soup.

thanks, I'll do that
Janet US

On Wed, 2 Aug 2017 11:11:07 -0400, Ed Pawlowski > wrote:

>On 8/2/2017 10:39 AM, U.S. Janet B. wrote:
>>
>> Have you folks come up with a solution to soupy slaw? I only make
>> slaw about once a year because my husband likes it and I really,
>> really don't. The only slaw that I know is the vinegar kind my mother
>> made and I like that fine, I just don't care for the mayonnaise kind.
>> Anyway, I always end up with soupy slaw especially as leftovers.
>> Fixes?
>> Janet US
>>
>
>Salt the cabbage and let it sit for 30 to 60 minutes. Gently press and
>get rid of the excess water.
>
>My preference is finely chopped with a mayo/cider vinegar/dijon mustard
>dressing.

I'll do the salting thing. Your slaw sounds good. Maybe my husband
would go for that. Do you have a recipe or do you eyeball it?
Tips please? Thanks
Janet US

On 8/2/2017 1:09 PM, U.S. Janet B. wrote:
> On Wed, 2 Aug 2017 11:11:07 -0400, Ed Pawlowski > wrote:
>
>> On 8/2/2017 10:39 AM, U.S. Janet B. wrote:
>>>
>>> Have you folks come up with a solution to soupy slaw? I only make
>>> slaw about once a year because my husband likes it and I really,
>>> really don't. The only slaw that I know is the vinegar kind my mother
>>> made and I like that fine, I just don't care for the mayonnaise kind.
>>> Anyway, I always end up with soupy slaw especially as leftovers.
>>> Fixes?
>>> Janet US
>>>
>>
>> Salt the cabbage and let it sit for 30 to 60 minutes. Gently press and
>> get rid of the excess water.
>>
>> My preference is finely chopped with a mayo/cider vinegar/dijon mustard
>> dressing.
>
> I'll do the salting thing. Your slaw sounds good. Maybe my husband
> would go for that. Do you have a recipe or do you eyeball it?
> Tips please? Thanks
> Janet US
>

It is supposed to be what is served at Corky's BBQ in Memphis. I make
some changes to suit our taste. I use a whole onion, I cut the sugar
and celery seeds by about half.

Corky's Coleslaw
Ingredients

1 medium head of green cabbage -- shredded
2 medium carrots -- grated
1 green pepper -- finely diced
2 tablespoons onion -- grated
2 cups mayonnaise
3/4 cup sugar
1/4 cup Dijon mustard
1/4 cup cider vinegar
2 tablespoons celery seeds
1 teaspoon salt
1/8 teaspoon white pepper
Directions

Mix vegetables in a bowl. Mix remaining ingredients in another. Mix
together and toss well. Cover and refrigerate 3-4 hours.

On Wed, 2 Aug 2017 14:15:51 -0400, Ed Pawlowski > wrote:

>On 8/2/2017 1:09 PM, U.S. Janet B. wrote:
>> On Wed, 2 Aug 2017 11:11:07 -0400, Ed Pawlowski > wrote:
>>
>>> On 8/2/2017 10:39 AM, U.S. Janet B. wrote:
>>>>
>>>> Have you folks come up with a solution to soupy slaw? I only make
>>>> slaw about once a year because my husband likes it and I really,
>>>> really don't. The only slaw that I know is the vinegar kind my mother
>>>> made and I like that fine, I just don't care for the mayonnaise kind.
>>>> Anyway, I always end up with soupy slaw especially as leftovers.
>>>> Fixes?
>>>> Janet US
>>>>
>>>
>>> Salt the cabbage and let it sit for 30 to 60 minutes. Gently press and
>>> get rid of the excess water.
>>>
>>> My preference is finely chopped with a mayo/cider vinegar/dijon mustard
>>> dressing.
>>
>> I'll do the salting thing. Your slaw sounds good. Maybe my husband
>> would go for that. Do you have a recipe or do you eyeball it?
>> Tips please? Thanks
>> Janet US
>>
>
>It is supposed to be what is served at Corky's BBQ in Memphis. I make
>some changes to suit our taste. I use a whole onion, I cut the sugar
>and celery seeds by about half.
>
>Corky's Coleslaw
>Ingredients
>
>1 medium head of green cabbage -- shredded
>2 medium carrots -- grated
>1 green pepper -- finely diced
>2 tablespoons onion -- grated
>2 cups mayonnaise
>3/4 cup sugar
>1/4 cup Dijon mustard
>1/4 cup cider vinegar
>2 tablespoons celery seeds
>1 teaspoon salt
>1/8 teaspoon white pepper
>Directions
>
>Mix vegetables in a bowl. Mix remaining ingredients in another. Mix
>together and toss well. Cover and refrigerate 3-4 hours.

Can't wait to try that! Thanks a bunch
Janet US

"U.S. Janet B." > wrote in message
...
>
> Have you folks come up with a solution to soupy slaw? I only make
> slaw about once a year because my husband likes it and I really,
> really don't. The only slaw that I know is the vinegar kind my mother
> made and I like that fine, I just don't care for the mayonnaise kind.
> Anyway, I always end up with soupy slaw especially as leftovers.
> Fixes?
> Janet US


Salt the cabbage first, let it sit for a bit, rinse it in cold water, and
dry with paper towels. I find that works well.

Cheri

On Wednesday, August 2, 2017 at 2:32:41 PM UTC-5, Cheri wrote:
>
> Salt the cabbage first, let it sit for a bit, rinse it in cold water, and
> dry with paper towels. I find that works well.
>
> Cheri
>
>
I agree, salt it, let it sit, and rinse in cold water. I would let
the salted cabbage sit in a colander and again after it's rinsed.

> wrote in message
...
> On Wednesday, August 2, 2017 at 2:32:41 PM UTC-5, Cheri wrote:
>>
>> Salt the cabbage first, let it sit for a bit, rinse it in cold water, and
>> dry with paper towels. I find that works well.
>>
>> Cheri
>>
>>
> I agree, salt it, let it sit, and rinse in cold water. I would let
> the salted cabbage sit in a colander and again after it's rinsed.

Yes, I put in the fridge after I've done that and then dress it before
eating. It doesn't get all that goop in the bottom of the bowl that way, at
least it works for me.

Cheri

"U.S. Janet B." > wrote in message
...
>
> Have you folks come up with a solution to soupy slaw? I only make
> slaw about once a year because my husband likes it and I really,
> really don't. The only slaw that I know is the vinegar kind my mother
> made and I like that fine, I just don't care for the mayonnaise kind.
> Anyway, I always end up with soupy slaw especially as leftovers.
> Fixes?
> Janet US

Well, that's simple. Just use less dressing.

> wrote in message
...
> On Wednesday, August 2, 2017 at 2:32:41 PM UTC-5, Cheri wrote:
>>
>> Salt the cabbage first, let it sit for a bit, rinse it in cold water, and
>> dry with paper towels. I find that works well.
>>
>> Cheri
>>
>>
> I agree, salt it, let it sit, and rinse in cold water. I would let
> the salted cabbage sit in a colander and again after it's rinsed.

Huh. I've never salted and mine is never soupy. I have used the mayo or the
vinegar. Always good.

On Thursday, August 3, 2017 at 5:04:28 AM UTC-5, Julie Bove wrote:
>
> "U.S. Janet B." > wrote in message
> ...
> >
> > Have you folks come up with a solution to soupy slaw?
> >
> > Janet US
>
> Well, that's simple. Just use less dressing.
>
>
I know, I know. You have special cabbages in Washington and they don't
'weep' once they've been chopped. Sadly, for the rest of us in the USA,
cabbages will release lots of water when chopped and/or shredded. Add-
ing less dressing will not solve the problem.

On Thursday, August 3, 2017 at 5:08:17 AM UTC-5, Julie Bove wrote:
>
> Huh. I've never salted and mine is never soupy. I have used the mayo or the
> vinegar. Always good.
>
>
Ten dollar bill says you buy the pre-shredded packaged cabbage
to make your slaw. I know you'll deny it but I've still got
$10 on the table.

Julie Bove wrote:
>
> > wrote in message
> ...
> > On Wednesday, August 2, 2017 at 2:32:41 PM UTC-5, Cheri wrote:
> >>
> >> Salt the cabbage first, let it sit for a bit, rinse it in cold water, and
> >> dry with paper towels. I find that works well.
> >>
> >> Cheri
> >>
> >>
> > I agree, salt it, let it sit, and rinse in cold water. I would let
> > the salted cabbage sit in a colander and again after it's rinsed.
>
> Huh. I've never salted and mine is never soupy. I have used the mayo or the
> vinegar. Always good.

I agree. I've never done the salt treatment on the cabbage
but I do use very little vinegar and mayo. Never any problem.

That said, I so rarely want cole slaw, I just buy a good one here
when I do. I bought a pint today and it's a good version.

Plan to use it on bbq sandwiches saturday.

On Thu, 3 Aug 2017 20:46:17 -0500, Sqwertz >
wrote:

>On Thu, 3 Aug 2017 20:43:12 -0500, Sqwertz wrote:
>
>> On Wed, 02 Aug 2017 08:39:29 -0600, U.S. Janet B. wrote:
>>
>>> Have you folks come up with a solution to soupy slaw? I only make
>>> slaw about once a year because my husband likes it and I really,
>>> really don't. The only slaw that I know is the vinegar kind my mother
>>> made and I like that fine, I just don't care for the mayonnaise kind.
>>> Anyway, I always end up with soupy slaw especially as leftovers.
>>> Fixes?
>>
>> Salt the cabbage lightly, toss it up, weight it down, and let it weep
>> in a strainer for a few hours beforehand. Rinse and proceed as
>> normal.
>
>Duh. I should have checked other responses first.
>
>-sw
that's o.k. More answers affirm the answer.
Janet US

U.S. Janet B. wrote:
>On Thu, 3 Aug 2017 20:46:17 -0500, Sqwertz wrote:
>>On Thu, 3 Aug 2017 20:43:12 -0500, Sqwertz wrote:
>>> On Wed, 02 Aug 2017 08:39:29 -0600, U.S. Janet B. wrote:
>>>
>>>> Have you folks come up with a solution to soupy slaw? I only make
>>>> slaw about once a year because my husband likes it and I really,
>>>> really don't. The only slaw that I know is the vinegar kind my mother
>>>> made and I like that fine, I just don't care for the mayonnaise kind.
>>>> Anyway, I always end up with soupy slaw especially as leftovers.
>>>> Fixes?
>>>
>>> Salt the cabbage lightly, toss it up, weight it down, and let it weep
>>> in a strainer for a few hours beforehand. Rinse and proceed as
>>> normal.
>>
>>Duh. I should have checked other responses first.
>>
>>-sw
>that's o.k. More answers affirm the answer.
>Janet US

That salting to remove moisture method will result in limp slaw. If
the slaw becomes soupy there could be something about the dressing
that's drawing out water, perhaps too salty... if holding slaw in the
fridge for more than a day don't salt until it's time to eat it.
It could also be that the cabbage is old and/or shredded with a dull
knife. Finely chopped cabbage will release a lot more water than
shredded, especially if chopped with a dull blade such as with food
processors... food processor blades tear and crush rather then cleanly
slice. I make slaw often with the cabbage I grow and I have no soupy
slaw, however I slice fine shreds with a keenly sharpened carbon steel
blade... I don't like chopped slaw that can be eaten with a spoon.

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> > wrote in message
>> ...
>> > On Wednesday, August 2, 2017 at 2:32:41 PM UTC-5, Cheri wrote:
>> >>
>> >> Salt the cabbage first, let it sit for a bit, rinse it in cold water,
>> >> and
>> >> dry with paper towels. I find that works well.
>> >>
>> >> Cheri
>> >>
>> >>
>> > I agree, salt it, let it sit, and rinse in cold water. I would let
>> > the salted cabbage sit in a colander and again after it's rinsed.
>>
>> Huh. I've never salted and mine is never soupy. I have used the mayo or
>> the
>> vinegar. Always good.
>
> I agree. I've never done the salt treatment on the cabbage
> but I do use very little vinegar and mayo. Never any problem.
>
> That said, I so rarely want cole slaw, I just buy a good one here
> when I do. I bought a pint today and it's a good version.
>
> Plan to use it on bbq sandwiches saturday.

I usually just buy it now unless I am going to eat it because the store
bought usually has egg. PCC has some that doesn't but mine is better.
Husband doesn't like it so much so it's generally Angela and she might only
want one serving. Cheaper in the long run just to buy a little container
from the deli because you can't just buy a small amount of cabbage.

> wrote in message
...
> On Thursday, August 3, 2017 at 5:04:28 AM UTC-5, Julie Bove wrote:
>>
>> "U.S. Janet B." > wrote in message
>> ...
>> >
>> > Have you folks come up with a solution to soupy slaw?
>> >
>> > Janet US
>>
>> Well, that's simple. Just use less dressing.
>>
>>
> I know, I know. You have special cabbages in Washington and they don't
> 'weep' once they've been chopped. Sadly, for the rest of us in the USA,
> cabbages will release lots of water when chopped and/or shredded. Add-
> ing less dressing will not solve the problem.

Seriously, I have never had weepy cabbage. Never, ever, ever.

> wrote in message
...
> U.S. Janet B. wrote:
>>On Thu, 3 Aug 2017 20:46:17 -0500, Sqwertz wrote:
>>>On Thu, 3 Aug 2017 20:43:12 -0500, Sqwertz wrote:
>>>> On Wed, 02 Aug 2017 08:39:29 -0600, U.S. Janet B. wrote:
>>>>
>>>>> Have you folks come up with a solution to soupy slaw? I only make
>>>>> slaw about once a year because my husband likes it and I really,
>>>>> really don't. The only slaw that I know is the vinegar kind my mother
>>>>> made and I like that fine, I just don't care for the mayonnaise kind.
>>>>> Anyway, I always end up with soupy slaw especially as leftovers.
>>>>> Fixes?
>>>>
>>>> Salt the cabbage lightly, toss it up, weight it down, and let it weep
>>>> in a strainer for a few hours beforehand. Rinse and proceed as
>>>> normal.
>>>
>>>Duh. I should have checked other responses first.
>>>
>>>-sw
>>that's o.k. More answers affirm the answer.
>>Janet US
>
> That salting to remove moisture method will result in limp slaw. If
> the slaw becomes soupy there could be something about the dressing
> that's drawing out water, perhaps too salty... if holding slaw in the
> fridge for more than a day don't salt until it's time to eat it.
> It could also be that the cabbage is old and/or shredded with a dull
> knife. Finely chopped cabbage will release a lot more water than
> shredded, especially if chopped with a dull blade such as with food
> processors... food processor blades tear and crush rather then cleanly
> slice. I make slaw often with the cabbage I grow and I have no soupy
> slaw, however I slice fine shreds with a keenly sharpened carbon steel
> blade... I don't like chopped slaw that can be eaten with a spoon.

Yay! Someone backing me up! I too use the knife and not the food processor.

On Friday, August 4, 2017 at 1:21:56 PM UTC-10, Julie Bove wrote:
> > wrote in message
> ...
> > U.S. Janet B. wrote:
> >>On Thu, 3 Aug 2017 20:46:17 -0500, Sqwertz wrote:
> >>>On Thu, 3 Aug 2017 20:43:12 -0500, Sqwertz wrote:
> >>>> On Wed, 02 Aug 2017 08:39:29 -0600, U.S. Janet B. wrote:
> >>>>
> >>>>> Have you folks come up with a solution to soupy slaw? I only make
> >>>>> slaw about once a year because my husband likes it and I really,
> >>>>> really don't. The only slaw that I know is the vinegar kind my mother
> >>>>> made and I like that fine, I just don't care for the mayonnaise kind.
> >>>>> Anyway, I always end up with soupy slaw especially as leftovers.
> >>>>> Fixes?
> >>>>
> >>>> Salt the cabbage lightly, toss it up, weight it down, and let it weep
> >>>> in a strainer for a few hours beforehand. Rinse and proceed as
> >>>> normal.
> >>>
> >>>Duh. I should have checked other responses first.
> >>>
> >>>-sw
> >>that's o.k. More answers affirm the answer.
> >>Janet US
> >
> > That salting to remove moisture method will result in limp slaw. If
> > the slaw becomes soupy there could be something about the dressing
> > that's drawing out water, perhaps too salty... if holding slaw in the
> > fridge for more than a day don't salt until it's time to eat it.
> > It could also be that the cabbage is old and/or shredded with a dull
> > knife. Finely chopped cabbage will release a lot more water than
> > shredded, especially if chopped with a dull blade such as with food
> > processors... food processor blades tear and crush rather then cleanly
> > slice. I make slaw often with the cabbage I grow and I have no soupy
> > slaw, however I slice fine shreds with a keenly sharpened carbon steel
> > blade... I don't like chopped slaw that can be eaten with a spoon.
>
> Yay! Someone backing me up! I too use the knife and not the food processor.

I didn't think that people would make coleslaw in a food processor. Sounds like that would be some kind of mess. OTOH, I don't have much experience with food processors. I don't trust them!

On Saturday, August 5, 2017 at 1:18:33 AM UTC-5, dsi1 wrote:
>
> I didn't think that people would make coleslaw in a food processor. Sounds like that would be some kind of mess. OTOH, I don't have much experience with food processors. I don't trust them!
>
>
Using the shredding blade it would go through a head of cabbage
in mere seconds. If you add carrot to your slaw it would also
make short work out of those as well.

On Friday, August 4, 2017 at 8:30:57 PM UTC-10, wrote:
> On Saturday, August 5, 2017 at 1:18:33 AM UTC-5, dsi1 wrote:
> >
> > I didn't think that people would make coleslaw in a food processor. Sounds like that would be some kind of mess. OTOH, I don't have much experience with food processors. I don't trust them!
> >
> >
> Using the shredding blade it would go through a head of cabbage
> in mere seconds. If you add carrot to your slaw it would also
> make short work out of those as well.

I saw some guy today chopping up some cabbage with a knife. It looked like a lot of fun. If I had a food processor, I probably wouldn't haul it out to chop up a head of cabbage. It would be faster and simpler to just do it by hand. Mostly, I just chop up half a head. I've tried using a grater and a mandoline. Forget it! It's too much trouble!

On Saturday, August 5, 2017 at 1:46:19 AM UTC-5, dsi1 wrote:
>
> On Friday, August 4, 2017 at 8:30:57 PM UTC-10, wrote:
>
> > On Saturday, August 5, 2017 at 1:18:33 AM UTC-5, dsi1 wrote:
> > >
> > > I didn't think that people would make coleslaw in a food processor. Sounds like that would be some kind of mess. OTOH, I don't have much experience with food processors. I don't trust them!
> > >
> > >
> > Using the shredding blade it would go through a head of cabbage
> > in mere seconds. If you add carrot to your slaw it would also
> > make short work out of those as well.
>
> I saw some guy today chopping up some cabbage with a knife. It looked like a lot of fun. If I had a food processor, I probably wouldn't haul it out to chop up a head of cabbage. It would be faster and simpler to just do it by hand. Mostly, I just chop up half a head. I've tried using a grater and a mandoline. Forget it! It's too much trouble!
>
>
Yes, the food processor can be just something else to clean up but
it is fast. I'd haul it out only if I had several things that needed
sliced or shredded. I've made carrot salad using mine with the
shredding blade several times and it's a LOT quicker than that knuckle
scraper box shredder.

"Sqwertz" > wrote in message
...
> On Fri, 4 Aug 2017 16:21:28 -0700, Julie Bove wrote:
>
>> > wrote in message
>> ...
>>
>>> That salting to remove moisture method will result in limp slaw. If
>>> the slaw becomes soupy there could be something about the dressing
>>> that's drawing out water, perhaps too salty... if holding slaw in the
>>> fridge for more than a day don't salt until it's time to eat it.
>>> It could also be that the cabbage is old and/or shredded with a dull
>>> knife. Finely chopped cabbage will release a lot more water than
>>> shredded, especially if chopped with a dull blade such as with food
>>> processors... food processor blades tear and crush rather then cleanly
>>> slice. I make slaw often with the cabbage I grow and I have no soupy
>>> slaw, however I slice fine shreds with a keenly sharpened carbon steel
>>> blade... I don't like chopped slaw that can be eaten with a spoon.
>>
>> Yay! Someone backing me up! I too use the knife and not the food
>> processor.
>
> Practically everything he just said is wrong. So congratulations!

Well... *Gets superior look on face* At least our slaw isn't soggy!

"dsi1" > wrote in message
...
> On Friday, August 4, 2017 at 1:21:56 PM UTC-10, Julie Bove wrote:
>> > wrote in message
>> ...
>> > U.S. Janet B. wrote:
>> >>On Thu, 3 Aug 2017 20:46:17 -0500, Sqwertz wrote:
>> >>>On Thu, 3 Aug 2017 20:43:12 -0500, Sqwertz wrote:
>> >>>> On Wed, 02 Aug 2017 08:39:29 -0600, U.S. Janet B. wrote:
>> >>>>
>> >>>>> Have you folks come up with a solution to soupy slaw? I only make
>> >>>>> slaw about once a year because my husband likes it and I really,
>> >>>>> really don't. The only slaw that I know is the vinegar kind my
>> >>>>> mother
>> >>>>> made and I like that fine, I just don't care for the mayonnaise
>> >>>>> kind.
>> >>>>> Anyway, I always end up with soupy slaw especially as leftovers.
>> >>>>> Fixes?
>> >>>>
>> >>>> Salt the cabbage lightly, toss it up, weight it down, and let it
>> >>>> weep
>> >>>> in a strainer for a few hours beforehand. Rinse and proceed as
>> >>>> normal.
>> >>>
>> >>>Duh. I should have checked other responses first.
>> >>>
>> >>>-sw
>> >>that's o.k. More answers affirm the answer.
>> >>Janet US
>> >
>> > That salting to remove moisture method will result in limp slaw. If
>> > the slaw becomes soupy there could be something about the dressing
>> > that's drawing out water, perhaps too salty... if holding slaw in the
>> > fridge for more than a day don't salt until it's time to eat it.
>> > It could also be that the cabbage is old and/or shredded with a dull
>> > knife. Finely chopped cabbage will release a lot more water than
>> > shredded, especially if chopped with a dull blade such as with food
>> > processors... food processor blades tear and crush rather then cleanly
>> > slice. I make slaw often with the cabbage I grow and I have no soupy
>> > slaw, however I slice fine shreds with a keenly sharpened carbon steel
>> > blade... I don't like chopped slaw that can be eaten with a spoon.
>>
>> Yay! Someone backing me up! I too use the knife and not the food
>> processor.
>
> I didn't think that people would make coleslaw in a food processor. Sounds
> like that would be some kind of mess. OTOH, I don't have much experience
> with food processors. I don't trust them!

A & W Rootbeer used to make a really good chopped coleslaw. I liked it so
much that I once went there just for two orders of that. But something
wasn't right with them that day. I think it was old or something. Didn't
taste right and I felt unwell after eating it. I never had it after that but
then the one I got it at closed and I've only been to one perhaps once after
that. Don't remember it being on the menu.

As for the food processor, I've seen recipes for making it that way but... I
have found that using the food processor to chop veggies does result in a
lot of liquid coming out and the chopping isn't necessarily even. I do prep
veggies this way for meatloaf but rather than adding them right into the
meat, I cook them down in a skillet with a little olive oil to prevent
sticking. I tried putting them right in once but they gave off so much
liquid as they cooked! Someone suggested this method. Really does work. I
just keep cooking until the mixture is very dry. Gotta stir a lot towards
the end. Usually use spinach, zucchini, peppers and onions. Might also add
carrots and celery and tomato.

> wrote in message
...
> On Saturday, August 5, 2017 at 1:18:33 AM UTC-5, dsi1 wrote:
>>
>> I didn't think that people would make coleslaw in a food processor.
>> Sounds like that would be some kind of mess. OTOH, I don't have much
>> experience with food processors. I don't trust them!
>>
>>
> Using the shredding blade it would go through a head of cabbage
> in mere seconds. If you add carrot to your slaw it would also
> make short work out of those as well.

True but for the cabbage, I prefer the knife. I don't add a lot of carrot so
I had shred.

On Friday, August 4, 2017 at 9:06:22 PM UTC-10, wrote:
> On Saturday, August 5, 2017 at 1:46:19 AM UTC-5, dsi1 wrote:
> >
> > On Friday, August 4, 2017 at 8:30:57 PM UTC-10, wrote:
> >
> > > On Saturday, August 5, 2017 at 1:18:33 AM UTC-5, dsi1 wrote:
> > > >
> > > > I didn't think that people would make coleslaw in a food processor. Sounds like that would be some kind of mess. OTOH, I don't have much experience with food processors. I don't trust them!
> > > >
> > > >
> > > Using the shredding blade it would go through a head of cabbage
> > > in mere seconds. If you add carrot to your slaw it would also
> > > make short work out of those as well.
> >
> > I saw some guy today chopping up some cabbage with a knife. It looked like a lot of fun. If I had a food processor, I probably wouldn't haul it out to chop up a head of cabbage. It would be faster and simpler to just do it by hand. Mostly, I just chop up half a head. I've tried using a grater and a mandoline. Forget it! It's too much trouble!
> >
> >
> Yes, the food processor can be just something else to clean up but
> it is fast. I'd haul it out only if I had several things that needed
> sliced or shredded. I've made carrot salad using mine with the
> shredding blade several times and it's a LOT quicker than that knuckle
> scraper box shredder.

I'll have to take your word for it. I wouldn't mind using a food processor - just not in my house.

On Friday, August 4, 2017 at 9:45:53 PM UTC-10, Julie Bove wrote:
> "dsi1" <dsi100ahoo.com> wrote in message
> ...
> > On Friday, August 4, 2017 at 1:21:56 PM UTC-10, Julie Bove wrote:
> >> > wrote in message
> >> ...
> >> > U.S. Janet B. wrote:
> >> >>On Thu, 3 Aug 2017 20:46:17 -0500, Sqwertz wrote:
> >> >>>On Thu, 3 Aug 2017 20:43:12 -0500, Sqwertz wrote:
> >> >>>> On Wed, 02 Aug 2017 08:39:29 -0600, U.S. Janet B. wrote:
> >> >>>>
> >> >>>>> Have you folks come up with a solution to soupy slaw? I only make
> >> >>>>> slaw about once a year because my husband likes it and I really,
> >> >>>>> really don't. The only slaw that I know is the vinegar kind my
> >> >>>>> mother
> >> >>>>> made and I like that fine, I just don't care for the mayonnaise
> >> >>>>> kind.
> >> >>>>> Anyway, I always end up with soupy slaw especially as leftovers.
> >> >>>>> Fixes?
> >> >>>>
> >> >>>> Salt the cabbage lightly, toss it up, weight it down, and let it
> >> >>>> weep
> >> >>>> in a strainer for a few hours beforehand. Rinse and proceed as
> >> >>>> normal.
> >> >>>
> >> >>>Duh. I should have checked other responses first.
> >> >>>
> >> >>>-sw
> >> >>that's o.k. More answers affirm the answer.
> >> >>Janet US
> >> >
> >> > That salting to remove moisture method will result in limp slaw. If
> >> > the slaw becomes soupy there could be something about the dressing
> >> > that's drawing out water, perhaps too salty... if holding slaw in the
> >> > fridge for more than a day don't salt until it's time to eat it.
> >> > It could also be that the cabbage is old and/or shredded with a dull
> >> > knife. Finely chopped cabbage will release a lot more water than
> >> > shredded, especially if chopped with a dull blade such as with food
> >> > processors... food processor blades tear and crush rather then cleanly
> >> > slice. I make slaw often with the cabbage I grow and I have no soupy
> >> > slaw, however I slice fine shreds with a keenly sharpened carbon steel
> >> > blade... I don't like chopped slaw that can be eaten with a spoon.
> >>
> >> Yay! Someone backing me up! I too use the knife and not the food
> >> processor.
> >
> > I didn't think that people would make coleslaw in a food processor. Sounds
> > like that would be some kind of mess. OTOH, I don't have much experience
> > with food processors. I don't trust them!
>
> A & W Rootbeer used to make a really good chopped coleslaw. I liked it so
> much that I once went there just for two orders of that. But something
> wasn't right with them that day. I think it was old or something. Didn't
> taste right and I felt unwell after eating it. I never had it after that but
> then the one I got it at closed and I've only been to one perhaps once after
> that. Don't remember it being on the menu.
>
> As for the food processor, I've seen recipes for making it that way but... I
> have found that using the food processor to chop veggies does result in a
> lot of liquid coming out and the chopping isn't necessarily even. I do prep
> veggies this way for meatloaf but rather than adding them right into the
> meat, I cook them down in a skillet with a little olive oil to prevent
> sticking. I tried putting them right in once but they gave off so much
> liquid as they cooked! Someone suggested this method. Really does work. I
> just keep cooking until the mixture is very dry. Gotta stir a lot towards
> the end. Usually use spinach, zucchini, peppers and onions. Might also add
> carrots and celery and tomato.

That A&W slaw was probably sitting out too long. People seem to like KFC coleslaw a lot. It tastes like they put some horseradish, sugar, and MSG, in it. My guess is that some people go there just for the coleslaw.

I passed by a place today that calls itself "The Real KFC" Korean Fried Chicken. Ha ha. I'll bet it tastes pretty good.

On Saturday, August 5, 2017 at 4:27:48 AM UTC-4, dsi1 wrote:

> I'll have to take your word for it. I wouldn't mind using a food processor - just not in my house.

Where _would_ you use it? In your car?

Cindy Hamilton

On 8/5/2017 2:46 AM, dsi1 wrote:
> On Friday, August 4, 2017 at 8:30:57 PM UTC-10, wrote:
>> On Saturday, August 5, 2017 at 1:18:33 AM UTC-5, dsi1 wrote:
>>>
>>> I didn't think that people would make coleslaw in a food processor. Sounds like that would be some kind of mess. OTOH, I don't have much experience with food processors. I don't trust them!
>>>
>>>
>> Using the shredding blade it would go through a head of cabbage
>> in mere seconds. If you add carrot to your slaw it would also
>> make short work out of those as well.
>
> I saw some guy today chopping up some cabbage with a knife. It looked like a lot of fun. If I had a food processor, I probably wouldn't haul it out to chop up a head of cabbage. It would be faster and simpler to just do it by hand. Mostly, I just chop up half a head. I've tried using a grater and a mandoline. Forget it! It's too much trouble!
>

Depends on what you want as a final result. The grating blade gives me
a consistent cut the way we like it. You can get thinner that you will
with a knife. It is not that one is better than the other, they are just
different so make your choice. The machine makes easy work of carrots too!

On 8/5/2017 4:27 AM, dsi1 wrote:

>>>
>> Yes, the food processor can be just something else to clean up but
>> it is fast. I'd haul it out only if I had several things that needed
>> sliced or shredded. I've made carrot salad using mine with the
>> shredding blade several times and it's a LOT quicker than that knuckle
>> scraper box shredder.
>
> I'll have to take your word for it. I wouldn't mind using a food processor - just not in my house.
>

That's silly, a fear of the unknown? It won't harm your house but you
can use it outdoors if it makes you feel better about it.

We don't use ours often, but I'll be making slaw this afternoon for
dinner tomorrow. As for cleanup, it only takes seconds to rinse and put
it in the dishwasher.

On 2017-08-05 9:58 AM, Ed Pawlowski wrote:
> On 8/5/2017 2:46 AM, dsi1 wrote:

>> I saw some guy today chopping up some cabbage with a knife. It looked
>> like a lot of fun. If I had a food processor, I probably wouldn't haul
>> it out to chop up a head of cabbage. It would be faster and simpler to
>> just do it by hand. Mostly, I just chop up half a head. I've tried
>> using a grater and a mandoline. Forget it! It's too much trouble!
>>
>
> Depends on what you want as a final result. The grating blade gives me
> a consistent cut the way we like it. You can get thinner that you will
> with a knife. It is not that one is better than the other, they are just
> different so make your choice. The machine makes easy work of carrots too!


I am not crazy about cole slaw, so on the rare occasion that I make it I
do it by hand. I slice the cabbage into thing slices with a big chefs'
knife and grate the carrots with a hand grater. If I was making a
full batch of the stuff I would most definitely use the FP with the
blade attachment.

On 8/5/2017 3:45 AM, Julie Bove wrote:
>

>
> As for the food processor, I've seen recipes for making it that way
> but... I have found that using the food processor to chop veggies does
> result in a lot of liquid coming out and the chopping isn't necessarily
> even. I do prep veggies this way for meatloaf but rather than adding
> them right into the meat, I cook them down in a skillet with a little
> olive oil to prevent sticking. I tried putting them right in once but
> they gave off so much liquid as they cooked! Someone suggested this
> method. Really does work. I just keep cooking until the mixture is very
> dry. Gotta stir a lot towards the end. Usually use spinach, zucchini,
> peppers and onions. Might also add carrots and celery and tomato.


How much veggies do you use in the mix? It sounds sort of like a veggie
loaf. Aside from some onion, I use no veggies in mine, just some bread
crumbs.

Dave Smith wrote:
>
> I am not crazy about cole slaw, so on the rare occasion that I make it I
> do it by hand. I slice the cabbage into thing slices with a big chefs'
> knife and grate the carrots with a hand grater. If I was making a
> full batch of the stuff I would most definitely use the FP with the
> blade attachment.

OK, I've just got to ask. How would that turn out in the food
processor if you didn't use the blade attachment?

In article >, says...
>
> As for the food processor, I've seen recipes for making it that way but... I
> have found that using the food processor to chop veggies does result in a
> lot of liquid coming out and the chopping isn't necessarily even.

FP Ignorance strikes again. Go stand in the corner with Sheldon and
Dsil.

Chopping is not slicing.

A quality food processor has different kinds of blades for different
functions (chopping, slicing, shredding, beating) The chopping blade
chops, it doesn't slice. For slicing you use slicing blades. As with a
knife, each slice is cut once. There's no soupiness or liquid because
the SLICED vegetable doesn't get chopped up over and over.

My FP blades offer a choice of three different slice thicknesses,
here's a couple. As you can see, they cut perfectly even.

https://www.magimix-spares.co.uk/Mag...et-for-Grande-
Famille-3500-Offer/product/5510955110/5510955110/


Janet UK

On 2017-08-05 10:18 AM, Gary wrote:
> Dave Smith wrote:
>>
>> I am not crazy about cole slaw, so on the rare occasion that I make it I
>> do it by hand. I slice the cabbage into thing slices with a big chefs'
>> knife and grate the carrots with a hand grater. If I was making a
>> full batch of the stuff I would most definitely use the FP with the
>> blade attachment.
>
> OK, I've just got to ask. How would that turn out in the food
> processor if you didn't use the blade attachment?
>


I guess I should have said I use the slicing disc attachment.

On Fri, 4 Aug 2017 23:30:50 -0700 (PDT), "
> wrote:

>On Saturday, August 5, 2017 at 1:18:33 AM UTC-5, dsi1 wrote:
>>
>> I didn't think that people would make coleslaw in a food processor. Sounds like that would be some kind of mess. OTOH, I don't have much experience with food processors. I don't trust them!
>>
>>
>Using the shredding blade it would go through a head of cabbage
>in mere seconds. If you add carrot to your slaw it would also
>make short work out of those as well.

Some are far more into quality rather than quantity.

On Fri, 4 Aug 2017 23:46:12 -0700 (PDT), dsi1 >
wrote:

>On Friday, August 4, 2017 at 8:30:57 PM UTC-10, wrote:
>> On Saturday, August 5, 2017 at 1:18:33 AM UTC-5, dsi1 wrote:
>> >
>> > I didn't think that people would make coleslaw in a food processor. Sounds like that would be some kind of mess. OTOH, I don't have much experience with food processors. I don't trust them!
>> >
>> >
>> Using the shredding blade it would go through a head of cabbage
>> in mere seconds. If you add carrot to your slaw it would also
>> make short work out of those as well.
>
>I saw some guy today chopping up some cabbage with a knife.
>It looked like a lot of fun. If I had a food processor, I probably
>wouldn't haul it out to chop up a head of cabbage. It would be
>faster and simpler to just do it by hand. Mostly, I just chop up
>half a head. I've tried using a grater and a mandoline. Forget it!
>It's too much trouble!

You'd still need to use a knife for slicing a cabbage into small
wedges to fit the processor chute, pluse trim out the core, so may as
well simply quarter the head and shred... and not have any more clean
up than rinsing the knife.
They do sell a large mandoline for shredding cabbage but I think they
are dangerous... I can ddo a beter job with a 10" carbon steel chefs
knife and faster than with a food processor... home style food
processors are actually toys r us gadgets... they cannot shred
cabbage.

On Sat, 5 Aug 2017 02:32:52 -0700 (PDT), Cindy Hamilton
> wrote:

>On Saturday, August 5, 2017 at 4:27:48 AM UTC-4, dsi1 wrote:
>
>> I'll have to take your word for it. I wouldn't mind using a food processor - just not in my house.
>
>Where _would_ you use it? In your car?
>
>Cindy Hamilton

Many years ago I was given a top o' the line food processor as a
wedding gift, try as I might to like it I found it totally useless. I
tossed it in the trash.