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 ...
Both pickles and pickle relish can be bought as dill or sweet. I make the coleslaw in our house and I've known about the pickles/pickle juice for years. I have to watch my sugar intake, so I only use non sweet dill pickles or non sweet dill relish. I prefer to use kosher dill pickles and some of the brine. I chop the cabbage, onions, carrots and pickles in a food processor. I usually add a jalapeno, but I have never tried bell peppers as Dolly does. If you like a sweeter flavor in the coleslaw, by all means use sweet dill relish or sweet/bread & butter pickles. I add a pinch of stevia for sweetness.
She makes it sound like a religious epiphany.
I often substitute jalapeño juice for pickle juice. Similar product... but warmer.
A very small amount of mustard imho, just a hint, no more.
Add some chow-chow.......................
laws yes
Red Slaw is a MUST on pulled pork
As opposed to a non-religious epiphany?.................🤔
“with a touch of granulated sugar,”
No. No, no, no. Sugar does not belong in cole slaw.
you in tx? :)
agreed
Miracle whip, butter and pickles.
Have been hungry for some coleslaw all day.
I just buy a tub of slaw and add mayonnaise, vinegar with a sprinkling of sugar.
Great!!!
youll start a war!
I make a sauteed chicken dish for my wife that we call Pickle Chix. Diced onions, garlic, diced dill pickles and another 1/2 cup of dill pickle juice mixed with a little Dijon mustard and an egg yolk all whisked together to make the sauce. After sauteing the flatted chix cutlets, reduce the sauce and pour over the chicken. Yummo.
never had good store bought
sounds ok
You can buy dill pickle relish, but I really prefer the juice. We always put pickle juice in our tuna salad, along with celery salt, usually sweet pickle juice, but dill pickle juice is good, too.
I wonder whether pickle juice tastes s a Southern thing or a Tennessee thing?
We have dill pickle relish up here - that’s probably what I’d use.
Actually, I make a potato salad that is pretty popular for similar reason:
Boiled potatoes, broken up into pcs.
Hard boiled eggs, sliced into pcs.
Chopped dill pickle (Strubs are the best)
Chopped spring onion
Chopped celery
Real bacon pieces - crispy
Parsley
Salt, pepper and mayonnaise (NOT Miracle Whip) to taste
A bit of lemon juice or a little extra pickle brine if desired.
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