my coleslaw allways tastes like crap

[Tenuho]

ive tried the mustard, evoo, agave and salt dressing i think its nasty as hell, anyone have any ideas why it allways tastes so nasty, maybe the ingredients, maybe the measurements?

[ReneeH]

Have you tried Alissa's Waldorf Salad:

http://i517.photobucket.com/albums/u336/Pioneerspiritnee/WaldorfSalad.jpg

....OR Alissa's Potoato Salad?

http://i517.photobucket.com/albums/u336/Pioneerspiritnee/AlissasPotatoSalad.jpg
She uses jicima and it's WONDERFUL!!!

I think she has a cole slaw too, but I'm not sure...(I can't get to my book right now...) But, I know that she has a Kim Chi that my 8 year old daughter can't get enough of!!!

http://i517.photobucket.com/albums/u336/Pioneerspiritnee/KimChi.jpg

Sorry, but your combinations don't sound appetizing to me...are you using a recipe or trying to go at it on your own?

[alisa21]

Personally, my favorite coleslaw is simple: a good coating of cold-pressed sunflower oil (or olive oil), lemon, and himalayan rock salt (on grated cabbage and carrot). Adjust measurements to your own taste.

If you like it, I have more recipes here: www.natures-babies.com (click on "healthy meals") They're simple, and not just for kids!

[RawKnitster]

I suggest leaving out the mustard. :p

I make a simple slaw dressing of 1/4 cup each of apple cider vinegar, lemon juice, and honey, with a big pinch of sea salt. Blend that together, while blending start adding a small stream of olive oil. Keep addng olive oil until it is the consistency of salad dressing and will stick to the cabbage. Dip in a piece of cabbage to taste test the dressing. Add more of whatever you think it needs.

If I want a creamier dressing, I include about 1/2 cup sesame seeds that have been ground into butter, or tahini.

For an extra special waldorf-style coleslaw, use the dressing with tahini on shredded cabbage, chopped apples, walnuts, chunks of pineapple, and golden raisins. :)

[RawKnitster]

ive tried the mustard, evoo, agave and salt dressing i think its nasty as hell, anyone have any ideas why it allways tastes so nasty, maybe the ingredients, maybe the measurements?

Dressings are almost always a combo of sweet, tart, and fat. You've got the sweet and fat. Where is the tart? :)

[Tenuho]

the mustard?

[joyce09]

If I may ask another related question: Sometimes the cabbage (either red or green) in my coleslaw is really tender and delicious after being marinated, sometimes it is very hard and unpleasantly raw (unpalatable). Does anyone know why? Does it have something to do with the dressing ingredients or does it have to do with the cabbage itself?

[RawKnitster]

the mustard?

On second thought, I used to add a mustard to dressing frequently. Not sure why I don't anymore. Chalk that one up to a change of taste.

Maybe if you left the mustard in and added ACV and/or lemon juice that make the difference you are looking for.... :)