Sunday, February 17, 2013

The Ranch Kitchen's Coleslaw Dressing

One of my favorite couples to visit and camp with are our dear friends Larry and Alicia Bishop.  We've known each other for nearly thirty years and along with our children's friendships, our own has grown with each year.

As you grow older, your friendships are not necessarily with those who are you age.  Larry and Alicia, and their sweet and beautiful children are a few years (7 years older than us), but are likes and dislikes mirror each other!  Larry is an avid outdoor man  and his love of Crappy fishing always benefits fish fry gatherings!  My girls nicknamed him "Larry Queen" as he owns the local Dairy Queen in town.  He delights the girls after each camp out dinner by bringing out Dairy Queen ice cream snacks. It wouldn't be a camping without them! Alicia is one of my girls favorite people, as is Larry and never tires of playing with my girls.  Lindsey, the oldest daughter is happily married and a nurse in Houston who is what I would call a 'gourmet cook' and married to the sweetest, most 'handy' young man who can do just about anything in or out of the house! Logan, is my oldest daughter Ilissa's partner in crime, high school buddy and dear friend.  He to can cook some 'mean' Crappy that Ilissa one night mistook out of his fridge as's a family joke now...  Logan is the hunter deluxe and spends his day running his outdoor store in Jacksonville, and then hunts deer, ducks, hogs, and anything that moves.  He is living the life as most men would love to live!

This past weekend we ran up to the lake to eat dinner with our friends the Bishops and enjoy one of my favorite fish, Crappy.  Crappy is a fish we find in most lakes in Texas and very delicate and without many bones if it is prepared 'cut' correctly.  To add to the meal I brought coleslaw, which is cabbage mixed with onion with a sweetened mayonnaise sauce.  It's a quick, easy preparation and in the deep south of the United States coleslaw is most always a side vegetable dish at fish fries. Most grocery stores in our area sell bottled coleslaw dressing.  However, making it yourself is very simple and I think my new recipes beats any I have ever tried.

You start making coleslaw by either cutting long thing strips out of your cabbage, once the hard core is removed, or you can cut the cabbage in to small pieces and pulse to the desired consistency in your food processor.  I really prefer thicker, chunkier strips of coleslaw that you can easily fork and not scoop with your utensils to eat.

I prepared my dressing in a separate bowl.  You can either wait until about ten minutes before you serve your coleslaw and mix the dressing with the cabbage or do like I did and mix them together two hours before.  Either way is fine depending on how soft or crispy you want your cabbage, as I like mine a little softer.

Most ingredients for my coleslaw dressing are readily in your pantry or cabinets.  The Salad Supreme is a seasoning that is hard to find to be honest.  But when you do, buy several and it's great on garlic bread or sprinkled over a green salad.

Next time you are invited to a fish fry I hope you'll try my dressing with coleslaw.  You can add any multitude of vegetables to it like thin sliced carrots, red or sweet white onions, red cabbage or even broccoli cuts.  Make it your own variation and your family will love it, I promise.  We had only seven people for dinner and one entire head of cabbage almost wasn't enough! With that said, a large head of cabbage may look like a lot for coleslaw, when honestly for a large gathering I'd double the recipe below so that you have plenty.

The Ranch Kitchen's Cole Slaw Dressing

1 head of cabbage, sliced in 1/2 by 4 inch cuts
1 red onion, sliced in 1 inch chunks

Coleslaw Dressing:
2 cups Real Mayonnaise
4 teaspoons Apple Cider Vinegar
1/2 cup sugar
1 tsp. garlic salt
1/2 teaspoon black pepper
1 - 2 tablespoons of Salad Supreme, optional

Mix Real Mayonnaise, Apple Cider Vinegar and sugar together in a bowl.  Add garlic salt and pepper and taste to see if you need more pepper.  Add 1 tablespoons of Salad Supreme seasoning and taste.  Add one more teaspoon of Salad Supreme to your taste (like or dislike).  The Salad Supreme adds a special seasoning to the dressing and nice pop of color.

Two hours or ten minutes before pour dressing over the coleslaw that is in a large bowl.  Mix well and serve in a chilled bowl placed on top of bowl full of ice if you are serving it outside in the heat.

Enjoy!  And let me know how you like it!


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