Recipes listed in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
A request for coleslaw like Terri-Lynn’s in Little Rock? Karen Branton sent me diving into the archives.
Unfortunately I couldn’t find Terri-Lynn’s recipe. By the way, I didn’t even find a good description of the slaw in a review. An informal poll of colleagues found it to be less mayonnaise-y and more vinegar-y than most slaws around here. If you have a similar recipe, please share!
In the archives I came across several favorite slaw recipes that are worth checking out.
This sweet and sour slaw was popular in Idea Alley in the early 1990s. For the best taste, this slaw should be made at least 4 hours in advance.
sweet and sour coleslaw
- 1 large cabbage
- 2 onions
- 2 large sweet green peppers
- 1 cup sugar
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon celery seed
- 2 cups good quality vinegar
- ½ cup vegetable oil
In a large bowl, grate cabbage, onions, and peppers. Add the 1 cup sugar and let it sit for 15 minutes.
To make the dressing: In a saucepan, combine the 2 tablespoons sugar, salt, celery seed, vinegar and oil. Bring to a boil and pour over the cabbage.
Cover the slaw and refrigerate for 4 hours.
And of course I can’t write a column on slaw without including Cock of the Walk slaw. As we have noted several times, the mayonnaise used in the restaurant (which closed in 2017) was packaged exclusively for the restaurant and is not available to the public. I say this only to temper any expectations.
Creamy Coleslaw (similar to Cock of the Walk)
- 1 medium cabbage, finely chopped
- 1 medium white onion, thinly sliced and separated into rings
- Salt and pepper to taste
- ¼ cup sugar
- 1 cup mayonnaise
- ¼ cup vinegar
In a large mixing bowl, toss cabbage and onion together; add salt and pepper to taste and sprinkle sugar over the mixture. Combine mayonnaise and vinegar. Pour over the cabbage-onion mixture. Toss and let cool.
Makes 8 to 10 servings.
KFC slaw is also popular in the Alley.
Coleslaw like KFCs
- 1 cabbage, finely chopped
- 1 medium carrot, shredded
- 1†3 cup of granulated sugar
- ½ teaspoon salt
- 1†8 tablespoon black or white ground pepper
- ¼ cup half-and-half or milk
- ½ cup mayonnaise
- ¼ cup buttermilk
- ¼ cup cider vinegar
Cut the cabbage and carrot into small pieces.
In a large bowl, combine sugar, salt, black pepper, half-and-half, mayonnaise, buttermilk, and vinegar; mix until smooth. Add cabbage and carrot and mix until vegetables are well coated. Cover and refrigerate for at least 2 hours before serving.
Makes 6 to 8 servings.
Spinach was the surprise ingredient in this copycat version of Luby’s Cafeteria slaw.
Coleslaw like Luby’s Cafeteria
- 1 medium cup, about 2 pounds, green cabbage, chopped
- 1 cup tightly packed spinach leaves, finely chopped
- 1 cup mayonnaise
- 1 tablespoon half and half
- 1 tablespoon granulated sugar
- 1 ½ teaspoon white vinegar
- dash of ground black pepper
In a large bowl, combine cabbage and spinach.
In a small bowl, combine mayonnaise, half-and-half, sugar, vinegar, and black pepper until well blended. Pour over cabbage and spinach mixture; toss lightly to coat evenly. Cover and refrigerate for at least 2 hours before serving.
Makes 8 servings.
This mustard salad recipe is based on a recipe shared in 1999 by “A Lil’ Ole Lady from Little Rock,” who said she’s been making it for at least 50 years.
- 1 cup shredded cabbage
- ¼ cup chopped onion
- ¼ cup dill relish
- ¼ cup sweet flavor
- ¼ cup mayonnaise
- 1 to 2 tablespoons regular mustard
Mix all ingredients together and let cool before serving. Delicious with burgers or hot dogs.
Makes 1 to 2 cups.
Email recipe contributions, requests, and culinary questions to: [email protected]