How do you make coleslaw like Doug's Fish Fry restaurant?

Answer 1

I used to work there and can confirm the following ingredients are in the coleslaw dressing, which is the same sauce they serve in the dining room called "Dippin' Chicken" sauce:

• Sugar
• Mayonaise
• White vinegar
• Worchestershire
• Sherry wine
• black pepper
• Salt
• Celery seed
• Minced celery
• Minced Onion

I'm going off memory, but I know the taste quite well so start with the sugar and vinegar, slightly more sugar than vinegar. Then about a 1-1 ratio of that micture and mayo (depending on the amount you want to make) I've usually made it without the minced celery and onion and it's close enough for me to be happy. The main things that drive the flavor are really that sweet, tangy base, black pepper and celery seed. Good luck!

Answer 2

Doug told me years ago that there are 14 ingredients in his cole slaw recipe. I took a container home and "disassembled" it using a magnifying glass. I think I found 4 or 5 ingredients that I could identify, leaving about 10 to guess at. The sauce accounts for a good batch of those, but if there really are 14, several must be only trace amounts that play off the other flavors to give them an extra zing. I live over 30 miles from Doug's, so don't get there often enough...would really like to be able to whip up a reasonable facsimile of the real thing when I'm marooned in this Doug-free zone. The real secret is in the sauce, and the proportions of the ingredients. Maybe you know of an old family recipe for a coleslaw sauce that you could share to help guide us in getting the proportions right? My culinary skills are limited. Perhaps if a number of people post the ingredients that they KNOW are in the recipe, and ingredients that they SUSPECT are in there, we can pool our knowledge and intuitions, to hone in on a good recipe. It's well worth giving it a good try and the results are sure to be tasty!

Answer 3

To make coleslaw like Doug's Fish Fry restaurant, you would typically start by shredding cabbage and carrots finely. Then, you would mix them with a dressing made of mayonnaise, vinegar, sugar, mustard, and celery seed. The key to achieving the signature taste of Doug's coleslaw is to let it sit in the refrigerator for a few hours to allow the flavors to meld together before serving.

Answer 4

Well, honey, to make coleslaw like Doug's Fish Fry, you gotta start with shredded cabbage, carrots, and a creamy dressing with a hint of vinegar and sweetness. Mix it all up real good and let it sit in the fridge for a bit to let those flavors mingle. Just remember, it ain't gonna taste exactly like Doug's unless you also add a sprinkle of nostalgia and a side of fried fish!

Answer 5

Oh, dude, making coleslaw like Doug's Fish Fry? Easy peasy! Just shred some cabbage, carrots, and onions, mix in mayo, vinegar, sugar, and some secret spices (probably just salt and pepper), and voilà! You've got a slaw that might be close to Doug's... or not. Who knows, man, just throw stuff together and hope for the best!

Answer 6

Did you ever find out what was in Doug's coleslaw...would love to know the ingredients that you think you know!