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Hi All,
We normally use fresh vegetables for coleslaw, but to make life easy we used to use Tesco's coleslaw dressing.  Our local shop now doesn't stock it due to low demand.  We tried substituting an alternative and recently used mayonnaise, but it tastes too bland, with no kick of heat to it. 
Can anyone suuggest a different make of dressing or what we could add to mayo to give it the right kick? eg mustard? tabasco sauce? Worcestershire sauce?

We do a yoghurt one courtesy of J Oliver.
Natural yoghurt,lemon juice,extra virgin olive oil,dijon mustard.
I see no reason why you couldn't use any of the things you mention to spice  mayo up.
Try a spoonful of mayo with different things before you make a whole quantity.
ps let us know if you come up with a winner :)

I buy Lidl's creek yoghurt bucket...OHHH...lovely...I use that on its own with salads or with garlic and chives, or bit of mustard and pepper, or garlic, lemon and peppe,r or chilli, red wine vinegar and garlic, or....well you got the "picture"..not only for coleslaw but allsorts..it is really thick and it is nice to add to soups and well
I think you just have to experiment to suit your taste...
start with pepper, salt, chives and garlic greens...maybe touch of mustard..for the coleslaw...see how you go on...

Thanks macmac & goodlife,
I think I will pass on the yoghurt as a purely personal thing, but will start messing about with additives this w/e.  Having had a quick skim of the Internet, I realise that an obvious candidate is vinegar for a start.  I also saw that if you add salt, it tends to draw out the water from the cabbage.
Perhaps half a dozen different mixture would form the basis of a blind tasting for a BBQ

I have used a mixture of mayo and salad cream before with a good squeeze of lemon and plenty of pepper.

Last week I bought coranation coleslaw from asda and want to try making it myself as I love coronation chicken but had never thought to make it as a coleslaw.  :)

I often mix mayo with mustard and find that works for me.

But don't you just hate it when a shop stops stocking a favourite !!

Put a tad of horseradish in it.


If you like KFC coleslaw I have a clone recipe for it if you would like that.

XX Jeannine

Hi Jeannine,
I will try the horseradish thanks.  We have some growing in the garden.
I've never had KFC coleslaw (or anything else from KFC for that matter), but would appreciate the recipe.  Maybe others would as well.
Thanks
Roger

Quote from: Jeannine on April 30, 2010, 18:46:34
Put a tad of horseradish in it.


If you like KFC coleslaw I have a clone recipe for it if you would like that.

XX Jeannine

This reminded me of the Top Secret Recipes clone - is that the one you use?  We made it again last night, and it is very good.

Here's a link to Todd Wilbur's Facebook page on the subject http://www.facebook.com/notes/todd-wilbur/top-secret-recipes-version-of-kfc-cole-slaw-by-todd-wilbur/116252175065862

Quote:

Top Secret Recipes version of KFC Cole Slaw by Todd Wilbur
Friday, April 23, 2010 at 6:19am
If you've ever seen a clone recipe for KFC Cole Slaw floating around on the Internet it probably looks like this. That's because this replica has become one of the most copied and pasted recipes from my first book, Top Secret Recipes. So, to stake claim to a recipe that's rarely sourced as a TSR original, here's the secret formula to clone the world's best slaw.

1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion

1. Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).

2. Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and beat until smooth.

3. Add the cabbage, carrots, and onion, and mix well.

4. Cover and refrigerate for at least 2 hours before serving.

Serves 10 to 12.

We make the following changes:

• Half the quantity of sugar (Americans like their dressings VERY sweet)
• Chop the cabbage more coarsely (again a matter of taste)
• If we have no buttermilk, we substitute yoghurt or even low fat creme fraiche