Best 6 Mike Mills Crunchy Cole Slaw A Variation It Inspired Recipes

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**Cole slaw**, a classic American side dish, is a refreshing and crunchy salad made with shredded cabbage, carrots, and a tangy dressing. Variations of this dish exist, and one notable variation is Mike Mills' Crunchy Cole Slaw. This recipe adds a unique twist to the traditional coleslaw by incorporating crunchy water chestnuts and a flavorful dressing made with mayonnaise, vinegar, sugar, and celery seeds. Additionally, the article includes a recipe for a creamy coleslaw dressing, which offers a rich and creamy alternative to the traditional vinegar-based dressing. Both recipes are easy to follow and provide step-by-step instructions to ensure a delicious and satisfying coleslaw experience.

Here are our top 6 tried and tested recipes!

MIKE MILLS' CRUNCHY COLE SLAW ? (A VARIATION IT INSPIRED)



Mike Mills' Crunchy Cole Slaw ? (A Variation It Inspired) image

In his book "Peace, Love, & Barbecue" (a highly recommended buy) Mike shares a recipe for a simple vinegar-based slaw that is very popular at his 17th Street Bar & Grill. I love that it stays crunchy even if not used right away. (I've had it keep well up to a week.) His recipe makes enough for 10-12, and since there are ONLY two slaw lovers in the house, it is a bit too much except for big holidays. I would definitely use HIS recipe in the book for festive gatherings! So inspired by it, I have adapted & changed it for convenience (use slaw mix) and a smaller quantity. It is a key ingredient in my favorite new sandwich... The Young Reuben. Make your favorite Reuben but substitute this "young" slaw for the "aged" sauerkraut! I suspect a respectable "creamy" slaw could be made using this recipe by adding a little mayo or sour cream to taste & reducing the amount of vinegar by at least half.

Provided by grantg

Categories     Vegetable

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (16 ounce) bag tri-color deli coleslaw mix (Carrots, Green Cabbage, Red Cabbage)
2 -3 tablespoons green bell peppers, chopped
1/4 cup onion, chopped (I prefer Red or Vidalia)
1 cup apple cider vinegar (for a bit milder bite, I use half Cider and half White Vinegar)
1 cup sugar (or use sugar substitute of choice, to taste... I have used half-cup sugar and Stevia equivalent, to )
3 teaspoons canola oil
1/4 teaspoon celery seed (more if desired)
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder

Steps:

  • Combine the slaw mix, bell pepper, and onion in a large mixing bowl & mix well. (Be sure to use one large enough to allow mixing well while adding the dressing.).
  • Prepare the dressing by mixing together all the ingredients in a 2-cup measuring cup and whisk until the sugar has dissolved.
  • Pour 1/3 of the dressing onto the slaw & mix well.
  • Repeat adding the dressing and mixing well until all dressing is used.
  • This dressing will draw moisture from the slaw mix over time so do not worry that the slaw is not flooded with dressing. Just stir the slaw in the bowl several times to assure good marination -- or agitate several times in a storage container to mix the slaw with the dressing.
  • Cooking time is chill time -- minimum of 2 hours before serving!
  • This will serve hearty slaw eaters 4 servings.

MICHELE'S COLE SLAW



Michele's Cole Slaw image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 teaspoon each celery and cumin seed
1/2 teaspoon sugar
1 cup plain yogurt
1 cup seeded cucumbers cut into 3/4-inch half moons
4 cups shredded and green cabbage
Salt and cayenne pepper
Drops of white wine vinegar, according to taste

Steps:

  • In an iron skillet, without oil, toast the celery and cumin seed for a few seconds until you get a good whiff of the spice aroma. Remove the spices from the heat and transfer them to a mixing bowl. Whisk in the sugar and yogurt.
  • Add the cucumbers and cabbage and toss well to combine. Cover and refrigerate until ready to serve. Right before serving, give the cole slaw a toss, taste and season with salt and a dash of cayenne pepper. If it does not taste "tangy enough, add drops of white wine vinegar and keep on tasting.

CRUNCHY SLAW



Crunchy Slaw image

Provided by Trisha Yearwood

Categories     side-dish

Time 20m

Yield 10 to 12 servings

Number Of Ingredients 11

3/4 head green cabbage, finely chopped
8 green onions, finely chopped
1/2 cup sliced almonds
1/2 cup sesame seeds
1/4 cup (1/2 stick) butter
2 3-ounce packages ramen noodles, flavor packets discarded
2 tablespoons sugar
1/2 cup vegetable oil
3 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Mix the cabbage and green onions in a large bowl. In a small saucepan over medium heat, brown the almonds and sesame seeds in the butter.
  • Combine the dressing ingredients in a small bowl and stir well. Just before serving, add the sesame seeds, almonds, and crushed raw ramen noodles to the cabbage and green onions. Pour the dressing, a little at a time, over the salad mix, then toss.

APPLE CITY BARBECUE SAUCE - MIKE MILLS



Apple City Barbecue Sauce - Mike Mills image

From Peace, Love, and Barbecue. Either use the sauce directly after making it or pour into sterilized glass containers and refrigerate for up to 2 weeks.

Provided by Brookelynne26

Categories     Sauces

Time 25m

Yield 3 cups

Number Of Ingredients 12

1 cup ketchup
1/2 cup seasoned rice vinegar
1/2 cup apple juice or 1/2 cup cider
1/2 cup packed brown sugar
1/4 cup soy sauce or 1/4 cup Worcestershire sauce
2 teaspoons yellow mustard
3/4 teaspoon garlic powder
1/4 teaspoon fresh ground pepper
1 teaspoon cayenne
1 teaspoon paprika
1/3 cup bacon bits (cooked applewood-smoked bacon ground in a spice grinder)
1/2 cup grated onion

Steps:

  • In a large saucepan, combine all the ingredients except the grated onion, and bring to a boil over medium-high heat.
  • Stir in the onion. Reduced the heat, and simmer uncovered 10 to 15 minutes or until slightly thickened, stirring often.
  • Allow to cool, and use immediately or pour into sterilized glass containers.

Nutrition Facts : Calories 268.3, Fat 0.6, SaturatedFat 0.1, Sodium 2261.3, Carbohydrate 66, Fiber 1.4, Sugar 59.9, Protein 4.5

CRUNCHY COLE SLAW



Crunchy Cole Slaw image

this is a recipe I found and tweaked it a bit. I have made it twice. The second time I couldn't find sesame seeds so I used sunflower seeds.

Provided by Jane from Ohio

Categories     < 30 Mins

Time 25m

Yield 12 serving(s)

Number Of Ingredients 13

1 (14 ounce) bag Coleslaw
8 green onions
1/2 cup sliced almonds
1/2 cup sesame seeds or 1/2 cup sunflower seeds
1/4 cup butter
2 (3 ounce) packages ramen noodles, crushed, flavor packets discarded
3 tablespoons sugar
1 cup vegetable oil
3 tablespoons sugar
3/4 cup vegetable oil
4 1/2 tablespoons red wine vinegar
1 1/2 teaspoons salt
3/4 teaspoon pepper

Steps:

  • Mix slaw mix and green onions in a large bowl.
  • In a small sauce pane over medium heat, brown the almonds and sesame seeds in butter.
  • In another bowl, combine sugar. vegetable oil, red wine vinegar, salt and pepper.
  • stir well.
  • Just before serving add the sesame seeds, almonds, and crushed ramen noodles to the cole slaw and green onions.
  • pour the dressing a little at a time over the slaw. Mix and serve.

Nutrition Facts : Calories 488, Fat 43.6, SaturatedFat 8.3, Cholesterol 12.8, Sodium 623.5, Carbohydrate 22.5, Fiber 2.3, Sugar 6.9, Protein 4

SALMON BURGERS, SOY SAUCE MAYO & SIMPLE SESAME COLE SLAW



Salmon Burgers, Soy Sauce Mayo & Simple Sesame Cole Slaw image

Was watching the Essence of Emeril when I saw him prepare these, and they looked so good! Here they are; am posting for safe keeping, and hope to be able to try them very soon.

Provided by Manami

Categories     Asian

Time 30m

Yield 6 serving(s)

Number Of Ingredients 24

2 3/4 lbs salmon fillets, skinned, pin bones removed
1/2 cup japanese panko breadcrumbs or 1/2 cup other dried breadcrumbs
1/2 cup minced scallion
1/4 cup finely chopped fresh cilantro leaves
2 teaspoons minced fresh ginger
1 egg, slightly beaten
1 teaspoon sambal oelek chili paste (optional)
1 teaspoon minced garlic
1 teaspoon salt
1 1/2 teaspoons soy sauce
1/4 cup soy sauce
1/4 cup sugar
3/4 cup mayonnaise
3 cups shaved purple cabbage
3 cups shaved green cabbage
1/2 cup shaved red onion
1/4 cup vegetable oil or 1/4 cup peanut oil
2 tablespoons vegetable oil or 2 tablespoons peanut oil
3 tablespoons rice wine vinegar
2 tablespoons toasted sesame oil
1/2 teaspoon toasted sesame seeds
1/4-1/2 teaspoon crushed red pepper flakes
kosher salt
6 sesame seed rolls or 6 other soft hamburger buns, for serving

Steps:

  • SALMON BURGERS:.
  • Using a sharp knife, cut the salmon into 1" pieces and transfer to the bowl of a food processor. Pulse slowly until the fish is finely chopped.(Take care not to over process or salmon will become a paste).
  • Transfer to a mixing bowl and add the panko, 1/4 cup of the scallions, 2 tablespoons of the cilantro, minced ginger, egg, sambal oelek (if using), garlic, 1/2 teaspoon salt, and 1-1/2 teaspoons of the soy sauce.
  • Using a rubber spatula, mix gently but thoroughly to combine. Divide the mixture into 6 even portions and shape into patties about 4" wide and 3/4" thick. Transfer to a parchment-lined baking sheet and cover with plastic wrap. Refrigerate while you prepare the mayonnaise and the slaw.
  • SOY MAYONNAISE:.
  • In a very small saucepan combine the remaining soy sauce and the sugar and cook until reduced to a syrup, 2 to 3 minutes. The soy-sugar mixture should coat the back of a spoon. Set aside to cool completely.
  • When cooled add 1-1/2 tablespoons of the soy glaze to the mayonnaise and refrigerate until ready to serve with the burgers. (The remaining soy glaze may be kept indefinitely at room temperature and used to drizzle on grilled salmon, grilled tuna, or pork to name a few.).
  • SESAME SEED SLAW:.
  • Combine the purple and green cabbages, remaining 1/4 cup of scallions, red onion, 1/4 cup vegetable oil, rice wine vinegar, remaining 2 tablespoons cilantro, sesame oil, remaining 1/2 teaspoon salt, and crushed red pepper, and toss throughly to combine. Transfer to a serving bowl and sprinkle with sesame seed. Refrigerate while you prepare the burgers.
  • COOK BURGERS AND ASSEMBLY:.
  • Heat a large skillet over medium-high heat and add the remaining 2 tablespoons of oil. When the oil is hot, season both sides of the burgers lightly with kosher salt and add the burgers to the skillet and cook, turning once, until golden brown on both sides and salmon is just cooked through, about 3-1/2 minutes per side.
  • Serve the salmon on warm buns, buttered with soy mayonnaise on the bottom side of bun, garnish top with smidgen of soy mayonnaise and the sesame slaw.
  • Enjoy!

Nutrition Facts : Calories 661.8, Fat 38.8, SaturatedFat 6, Cholesterol 134.5, Sodium 1605.4, Carbohydrate 30.2, Fiber 2.9, Sugar 14.6, Protein 48.2

Tips:

- Use a sharp knife or mandoline to thinly slice the cabbage and other vegetables for a more even texture and better flavor distribution. - Don't be afraid to experiment with different types of cabbage and other vegetables. Try using bok choy, napa cabbage, or shredded broccoli stalks for a unique twist. - For a tangier coleslaw, use a vinegar-based dressing. For a creamier coleslaw, use a mayonnaise-based dressing. - Add-ins like chopped nuts, seeds, or dried fruit can add extra texture and flavor to your coleslaw. - Be sure to chill the coleslaw for at least an hour before serving to allow the flavors to meld.

Conclusion:

No matter which recipe you choose, you're sure to enjoy a delicious and refreshing coleslaw that's perfect for any occasion. With its crunchy texture, tangy dressing, and flavorful mix of vegetables, coleslaw is a classic side dish that everyone will love. So next time you're looking for a quick and easy dish to serve, give one of these coleslaw recipes a try. You won't be disappointed!

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