Posted on 08/11/2022 11:32:30 AM PDT by mylife
The best coleslaw I’ve ever had is Dolly Parton’s. Okay, Dolly has never personally made me coleslaw or been a guest at any potlucks I’ve attended. But her method for the popular cookout side—which appears in the book Dollywood Presents Tennessee Mountain Home Cooking—is truly spectacular.
The book was published in 1989, and is authored by “the Dollywood Family,” employees at the Dollywood theme park. It’s filled with photos of young Dolly and classic Southern recipes, including chicken and dumplings, apple stack cake, and banana pudding, with credits to the employees the recipes came from. While there isn’t much text, flipping through the cookbook feels like a warm, comforting hug. But the bright, refreshing coleslaw is one of a few recipes in the book that comes from the Queen of Country herself.
Dressed in a punchy, acerbic mixture of white vinegar, pickle juice, and mayonnaise, Dolly’s slaw manages to be creamy, sweet, sour, and salty all at once. Pickle-forward slaw is genius: It’s a side salad and a sandwich topping in one.
Dolly’s recipe calls for chopped green or purple cabbage and onion, grated carrot, diced red bell pepper, and minced dill pickle. If you don’t have a jar of pickles on hand, Dolly recommends using pickle relish. To make the salad, you simply have to toss all the vegetables in a bowl with one part pickle juice, one part white vinegar, and four parts mayonnaise, and season with a touch of granulated sugar, salt, and black pepper. It’s a formula so simple you could memorize it, and it can be made all in one bowl—you don’t even have to whisk the dressing together in a separate vessel.
(Excerpt) Read more at epicurious.com ...
A little confusing - the recipe says ‘dill’, but also says that if you don’t have dill, use pickle relish.
But pickle relish is sweet, dill pickles are generally not (at least, I’ve never had a sweet one.). It won’t taste the same with either/or. (I know people use sweet pickle juice in deviled eggs, potato salad, etc.; but I’d rather not have sweetness in those things.)
Pickles don’t have “juice.”
Maybe she’s talking about vinegar.
I always wanted to try the coleslaw from Adam’s Ribs in Chicago (as mentioned in the classic episode of M*A*S*H), lol.
I had the same thought but not all relish is sweet
Pineapple juice with a touch of horseradish can also make a nice dressing. Add some Beau Monde for the seasoning.
brine
Yes. And get at least a gallon of the sauce.
“Adam’s Ribs” lol
The author has a pretty lame life.
awesome
she works for a food mag
I use the juice from pickled pepperoncini.
You can say that again ...
“It’s a side salad and a sandwich topping in one.”
When we moved to TN we learned that it’s popular to put coleslaw on BBQ sandwiches.
If you have vinegar and pickling spices it’s a juice.
Had to look up the actual recipe.
1 medium head cabbage, minced
1 medium onion, finely minced
1 carrot, minced (or grated)
1⁄2 bell pepper, finely minced
1⁄4 cup sweet pickle juice
1⁄4 cup white vinegar
1 tablespoon dill pickles, minced or 1 tablespoon pickle relish
1 cup mayonnaise
2 tablespoons sugar
1⁄4 teaspoon black pepper
1 teaspoon salt
From:
https://www.food.com/recipe/dolly-parton-coleslaw-479012
whats the secret to deviled eggs?
sounds awesome to me
“I’d rather not have sweetness in those things.”
Ditto. Not liking the sweetness. A little finely chopped green olives and a teensy bit of juice from the jar in egg salad.
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