How To Make Coleslaw – Vinaigrette Coleslaw Recipe | Hilah Cooking
99 Comments


>>Hilah: Hey dudes! I am Hilah and welcome to Hilah Cooking. Today I have a very special recipe to share
with you that’ll be perfect to take to all of your backyard barbeques and what not, and
here’s a hint of what it is. It’s the song that goes, “Cole slaw, cole
slaw, cole slikity slaw. Oh, don’t give me no mayo I’ll kick yo
face!” because it doesn’t have any mayonnaise in it. [MUSIC] [How To Make Coleslaw]>>Hilah: All right. So the first step to my awesome coleslaw recipe
is to slice up your coleslaw really thin which I already did. This is about a pound. If you wanted to buy it pre-sliced, that’s
fine, but you retain more nutrients if you slice it up just before you use it, so if
you give a shit. But, um, all right, so I am gonna sprinkle
this with a healthy amount of salt or perhaps an unhealthy amount of salt would be a better
way to phrase it. Step one, toss the salad, so the salt is just
gonna soften the cabbage a little bit, and just give it that nice like, coleslaw texture. I don’t know, like, kind of almost cooked,
and then we will just set this aside for 10,20,30 minutes, however long it takes you to get
everything else ready and all that stuff, so catch you in a few. For a dressing I am going to use some chipotle
peppers, and what those are is jalapenos that have been dried and smoked. They have a really nice smoky flavor, and
then you’ll usually see ‘em in little cans about that big, like, four ounce cans,
and they’re in adobo sauce which is kind of a sweet, oops, kind of a sweet tomatoey
sauce, so they’re pretty hot. I ‘m probably just gonna use half of one
of these, but when you get them home because you know, you don’t really ever need like
a whole can of them at a time. I usually just transfer them into a little
jar and they’ll last longer in the, in your fridge. They’ll last several months in your fridge
if you put them in a jar with a lid, so we just wanna mince this little bad boy up. Okay. And this little half can go bloop! Back in there, and then just put it into our
jar. Mmmmmm! Spicy! And then, also in the jar, I am gonna put
some lime juice. I am using key limes, but you can use whatever
you want. All right. Got our juice in there. I am gonna add a little bit of red wine vinegar. Apple cider vinegar would also be totally
delicious and then just a few drops of oil. The oil just really adds a nice like mouth
feel to the final product, and then a little bit or honey, and you could use brown sugar
if you wanted to or just plain on white sugar, but I like the honey flava. Okay. And then we’ll just shake this up. Cole slaw. Cole slaw. Cole slikkity slaw!
[laughs] That song is so stupid. All right. That’s shook up enough. All right. Our dressing is made, and this has been sittin
here for about 10 minutes and you can see it’s kind of starting to get limp and perhaps
a little bit embarrassed, and then I’m gonna add some celery which I cut on a really hard
diagonal into super-thin pieces so that it’ll almost like kind of blend in with the little
shredded cabbage, and I’ve got some regular old white onion that I’ve just soaked in
cold water, and that’s gonna help crisp it up and also just take a little bit of that
sharp onion bite out of it, and then I just got some cilantro that I picked out of my
yard, and I’m just gonna pick the leaves off, and just kind of tear it up roughly. Okay, and then for our chipotle-lime dressing. All right, and maybe I’ll add a little black
pepper. Pretty, and then it’s time to salad toss. Toss the salad! Man it smells good. So, this is done. I am gonna add a few roasted almond because
just for a little crunch and roasted peanuts would be good too. This is really gonna be best if you let it
sit for at least an hour, but I am just gonna go ahead and taste it right now so that you’ll
believe me when I tell you that it’s delicious. Look at my giant fork! Let’s see how this works. Mmmmmm. MMmmmmmm. Mmmmmm! Mmmmm! It’s good. It’s tart and sweet and spicy and nutty
and crunchy. Mmmmmmmm! All the things that I love, and I have a big
enough mouth to eat off the spoon with this giant fork which is kind of fun. So, okay well, thank you for watching, and
I hope you try the recipe and if you do, leave a comment and let me know how you like it. If you have any questions, leave them in the
comments and I’lll get to ‘em as soon as I can, and thanks so much for watching
and everyone have a wonderful week! Give yourselves a round of applause. [MUSIC]

99 thoughts on “How To Make Coleslaw – Vinaigrette Coleslaw Recipe | Hilah Cooking

  1. ๐Ÿ™‚ Cute ribbons and braids!
    Sorry I don't usually eat cole slaw though ๐Ÿ˜›
    I avoid it when it's offered!

  2. Are the chipolte peppers incredible hot or just a little spicy? Banana peppers wouold be okay too huh? Good job Grandkid.

  3. I love this one! I am a notorious mayo in coleslaw user (don't kick my face) ha ha ha! This looks very interesting, especially with the peppers.

  4. I am so freakin' immature. You said "step one: toss the salad" and I just started giggling like a 14 year old boy in the locker-room. But I love this recipe anyway! And the intro! You decided to start using it again! ๐Ÿ˜€

  5. I bet you could do your normal recipe and add a little of the chipotle peppers to it. Chipotle and mayo go well together. I made a sauce from that for fish sometimes.

  6. Ha! I was giggling to myself, too. It's okay! It obviously means we like to laugh. ๐Ÿ™‚ Glad you noticed/liked the intro. We're always experimentin'.

  7. If you dig smoked almonds – try one of my favorite snacks, chocolate – I like the hersey's mini bars – or you could go for a "good" chocolate and pair that with a smoked almond on top. Its soooo good.

    ooooh smoked almonds added to smores……. sorry random thought!

  8. This looks really yummy. I love the kind of recipes that you'd most likly see at some summer picnic. I guess there's a lot of tradition that goes with that sort of stuff.Thank You for sharing with us Hilah.

  9. When the student is ready the teacher will appear. I just recently started to cook, and who should I find, but Hilah. Funny, sexy and is on the same page! Oh boy….

  10. MMMM…good food as the temp rises and picnic baskets become more common. I wonder if you'll do a series of other such foods that would work with picnic season?

  11. Hilah, you look super-cute in this vid AND you look all happy and stuff! Looks yum-o, and on a side note, my cabbage is the only thing I don't mind gettin' limp on me! Ha!

  12. That looks great, and different Hilah. Nice change ffrom plain old coleslaw. I'll bet after a bowl of that, everyone will be tooting. Thanks

  13. I love this!! I normally don't like a lot of coleslaw because of the mayo … BAM! You solved that right there! ๐Ÿ˜€ x

  14. I know at least Vitamin C is degraded through contact with oxygen and light. Not sure about other vitamins, though. I should look into it more!

  15. LOVE your videos & how fun you make cooking. ๐Ÿ™‚ I also think you should copyright that song. It's pretty kickass.

  16. Hi Dudasuarus, I made this cole slaw tonight to go with fish tacos. It's really tastes GOOOD!!!!. Thanks

  17. "you retain more nutrients if you cut it before you eat it.. if you give a shit" So glad I found your channel. Good stuff, dood!

  18. You watch lots of Mickey Mouse Clubhouse on Disney Jr. Don't you. Your Coleslaw song is the exact same as the Hot Dog song from there (my nephew is obsessed with that channel)

  19. Funny enough, your recipe for the vinaigrette is almost spot on to Chipotle's Honey Vinaigrette. Sounds delicious. Definitely gonna have to try this.

  20. usually when i watch cooking videos on youtube i always skip to the end when they've cooked to meal but i always watch your videos all the way through

  21. was just making coleslaw and decided to check uuutube, was wondering if you'd do a dance after sampling and you did! oh yea shake an bake raw

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