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 ...
I love the sweet and hot & sweet kinds. Chow-chow makes me wanna chow down!
Thanks! Can’t wait to try this!
Yes, so I’ve been informed today.
I had the post ready to go and got interrupted before it went through.
When I came back to the computer I sent with out thinking to check if you had been told already.
I think I will have to try it in some things.
There is dill relish. I’ve had it.
I used to love Heinz's Genuine Whole Dill Pickles. They usually sold them in a quart jar in grocery stores. They don't manufacture them anymore. Where I live, you can only get their dill relish. Sometimes you can find it in a squeeze bottle, or a small jar. Nobody here carries their jarred dill hamburger chips.
Best deviled eggs I have had were made with butter!!!
Udder juice, maybe?
Hmmmm
Forget cole slaw...
I always (when I was a lot younger) wanted to try out Dolly Parton...
It was to get a taste of the two (2) secret ingredients...
Black or green olives?
Green for the juice and I dice them up in some tomato-based pasta for a salty component
Diced black with pepperoni mushroom hamburger ham / Canadian bacon 🥓 pizza 🍕
E
Green juice is the one I like to drink
Bookmark.
Coleslaw Recipe (tastes like KFC)
Ingredients:
• 8 c. cabbage, finely chopped (or you can use a couple bags of the pre-chopped cabbage-carrot mixture to equal 8 cups)
• 1/4 c. shredded carrot
• 1/3 c. sugar
• 1/8 tsp. salt
• 2 tablespoons grated onion
• 1/8 tsp. white pepper
• 1 1/4 c. milk
• 1/2 c. mayonnaise
• 1/4 c. buttermilk
• 1 1/2 Tbsp. white vinegar
• 2 1/2 Tbsp. lemon juice
• 1 1/2 Tbsp. mustard (optional, but adds a nice flavor)
Note: This recipe does not call for pickle ingredients.
Instructions:
• Chop up the cabbage and carrots into fine pieces.
• In a large bowl, combine sugar, salt, grated onion, pepper, milk, mayonnaise, buttermilk, vinegar, lemon juice and mustard, and whisk until smooth. Add the cabbage and carrots. Mix well.
• Cover and refrigerate overnight. Drain excess liquid and stir well before serving.
Note: One pound of cabbage gives 4 cups of shredded . A typical head of cabbage should be two pounds, which is enough for the eight cups needed in this recipe.
Chow-chow with pork...mmmmm.
try salsa verde on that poke chop
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