1940s Coleslaw Food

THE ULTIMATE COLESLAW

The Ultimate Coleslaw image

Provided by Tyler Florence

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

1 cup mayonnaise
1 tablespoon Dijon mustard
Drizzle extra-virgin olive oil
1/2 lemon, juiced
Salt and freshly ground black pepper
1 tablespoon red wine vinegar
1 tablespoon sugar or pinch
1 store-bought bag shredded slaw mix (containing red and green cabbage and carrots)

Steps:

In a large bowl, mix together the dressing ingredients. Add the shredded slaw mix and toss until combined.

COLE SLAW

Cole Slaw image

Homemade Cole Slaw Recipe | Easy Cole Slaw Dressing

Provided by Robert Irvine : Food Network

Categories side-dish

Time 20m

Yield 12 servings

Number Of Ingredients 7

Ingredients

6 cups shredded cabbage
1 cup shredded carrot
1 cup mayonnaise
1/4 cup white wine vinegar
1 teaspoon celery seed
1/4 cup sugar
Salt and pepper

Steps:

In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.

MOM'S CHOPPED COLESLAW

Mom's Chopped Coleslaw image

For Friday dinners, my mother made coleslaw to go with our fish. It's still a family tradition, and the tangy dressing even works on a tossed salad. -Cynthia McDowell, Banning, California

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/2 medium head cabbage (about 1-1/4 pounds)
1/2 cup finely chopped celery
1/2 cup finely chopped sweet red or green pepper
1/3 cup finely chopped sweet onion
DRESSING:
1/2 cup mayonnaise
1/4 cup sugar
1/4 cup 2% milk
1/4 cup buttermilk
2 teaspoons white vinegar
1/4 teaspoon hot pepper sauce
Dash pepper

Steps:

Cut cabbage into 1-1/2- to 2-in. pieces. Place half of the cabbage in a food processor; pulse until chopped. Transfer to a large bowl; repeat with remaining cabbage., Add remaining vegetables to cabbage. In a small bowl, whisk dressing ingredients until blended. Pour over coleslaw and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 203 calories, Fat 15g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 147mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 2g fiber), Protein 2g protein.

CLASSIC COLESLAW

Classic coleslaw image

Make an easy classic coleslaw base then tailor it to your tastes. Apple and cheese work well, plus fennel, celeriac, raisins, spring onions or fresh herbs

Provided by Good Food team

Categories Side dish

Time 20m

Number Of Ingredients 8

Ingredients

6 carrots, peeled
1 small white cabbage
large pinch, golden caster sugar
3 tbsp cider vinegar
1 tbsp mustard (any you've got)
200g mayonnaise
1 red apple, cut into matchsticks (optional)
100g cheddar, grated (optional)

Steps:

Coarsely grate the carrot and finely shred the cabbage (use a food processor with a grating/ slicing blade or do it by hand) and tip into a bowl. Season with salt, then add the sugar and vinegar and toss everything together. Leave for 20 mins for the vegetables to very lightly pickle.
Stir through the mustard and mayonnaise and add any other bits you want to, then serve. Can be made a day ahead and chilled.

Nutrition Facts : Calories 178 calories, Fat 15 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium

1940'S COLESLAW

1940's Coleslaw image

The original title is simply Coleslaw. I added the 1940's as this recipe is for a request for coleslaw made with a cooked dressing. Since most dressings for coleslaw today are not cooked and this book is from the 40's I renamed the recipe to help distinguish it from today's typical deli fare.

Provided by Steve P.

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

2 cups shredded cabbage
1 cup diced apple (optional)
3 egg yolks
1/2 cup sugar
2 tablespoons butter
1 tablespoon salt
1 cup cream or 1 cup milk
1 cup vinegar
1/8 teaspoon cayenne pepper
3 egg whites
1/2 teaspoon dry mustard
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
1 1/2 tablespoons flour
1/8 teaspoon paprika
1 pinch cayenne pepper
1 beaten egg
1 cup milk
4 tablespoons vinegar
1 1/2 tablespoons butter

Steps:

Prepare slaw by finely shredding cabbage and crisping in cold water.
Then dry the crisped cabbage; combine with the optional diced apples if you are using them and add about 1/3 cup of either Slaw dressing or Cooked Salad dressing.
Serve warm or chilled.
If you prefer hot slaw Omit apples, omit crisping after shredding the cabbage and boil the cabbage in slightly salted water until tender.
Serve with either of the listed dressings while they are still warm and the cabbage is still hot.
To prepare slaw Dressing: Mix egg yolks, sugar, butter, salt, cream or milk, vinegar, and cayenne pepper.
Beat well.
Beat egg whites stiff and fold in.
Cook in double boiler until thickened.
To Prepare Cooked salad Dressing: Mix mustard, salt, sugar, flour, paprika, and cayenne pepper.
Add egg and mix thoroughly.
Add milk and vinegar.
Cook over hot water (double boiler), stirring frequently, until thick.
Add butter.
Cook and stir until melted.

COLESLAW

Coleslaw image

I found this in the Thanksgiving edition of Family Circle in the 80's and I have been making it ever since--for summer bbq's as well.

Provided by chia2160

Categories Vegetable

Time 10m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

1 small green cabbage, sliced thin or 1 (16 ounce) bag coleslaw mix
0.5 (8 ounce) bag red cabbage, sliced
1/2 cup mayonnaise
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
2 tablespoons sugar
1 pinch salt
ground pepper
1 teaspoon celery seed

Steps:

Mix all dressing ingredients, add cabbage and stir.
Refrigerate 2-4 hours or up to 3 days.

Nutrition Facts : Calories 33.5, Fat 0.2, Sodium 37.8, Carbohydrate 7.7, Fiber 2.1, Sugar 5.3, Protein 1.1

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