New Netherlands Cole Slaw Salad Food

COLE SLAW THAT KEEPS

Steps:

• Shred or chop cabbage, onions, and peppers. Sprinkle sugar on top. Combine dressing ingredients and bring to boil. Toss dressing with cabbage mixture. Cover and refrigerate for at least 6 hours. Slaw will keep for weeks without losing its freshness.

NEW NETHERLANDS COLE SLAW SALAD

Steps:

• 1. Heat to boiling in saucepan... 1/4 cup mild vinegar 1 Tbsp sugar 1 tsp salt 1/4 tsp pepper 1/2 tsp dry mustard 1 Tbsp butter
• 2. Add at least half of hot mixture to... 1 egg, slightly beaten (make sure you tempur the egg well; I would suggest using a whisk at this point.)
• 3. Then stir into the hot vinegar in saucepan. Cook until mixture thickens and boils. Remove from heat. Beat in... 2 Tbsp cream
• 4. Pour while hot over... 4 cups finely shredded cabbage
• 5. Serve hot or cold. To serve hot, place in pan over low heat just until heated through. I did heat mine in a pan and served it that way.
• 6. From: Shelia Senghas: As I was walking towards the steps she was standing on the porch. I greeted her and I asked her if she wouldn't mind holding the bowl so that I could take a photo of it. Then I asked her to move closer towards the bell. As I took a couple of photos I told her what it was for. She just smiled and got real happy and said, "I am going to be famous, I am going to be on the internet." Shelia made this with apple cider vinegar and loved it too.

NORWEGIAN COLESLAW

Steps:

• Shred cabbage and toss with salt. Cover and refrigerate at least 2 hours. In a saucepan, heat sugar, vinegar, mustard and celery seeds. Cook until the sugar dissolves, about 10 minutes. Cool completely. Add to the cabbage along with remaining vegetables; toss. Cover and refrigerate at least 1 week before serving. Keeps for 4-6 weeks in the refrigerator.

RAW CAULIFLOWER SALAD

Steps:

• Start by slicing your cauliflower and red onion very thinly. Then peel your carrots and shred them. Place in a bowl and mix.
• In a jar with a lid, place all the rest of the ingredients: mayonnaise, milk, Dijon mustard, lemon juice, salt and pepper. Close the lid tightly and shake to mix. Open the jar and taste test - adjust seasoning if you wish.
• Pour half of the dressing over the vegetables and mix well, then pour over the rest of the dressing and mix again. Serve immediately, or place in the fridge for at least 30 minutes before serving for increased taste.

KOALSLAS (HOLLAND DUTCH COLE SLAW)

Steps:

• Combine the first six ingredients in saucepan and heat to boiling .
• Add some hot mixture to egg and add back into mixture.
• Cook until it thickens. Take from heat and beat in cream.
• Pour (while hot) over finely chopped cabbage.
• Chill and serve.

COLESLAW

Steps:

• In a very large bowl, combine mayonnaise, vinegar, sugar and celery seeds. Season with salt and pepper, and mix until smooth.
• Shred the cabbage: Using a sharp knife, quarter and core the green cabbage. Arrange quarters cut side down, so they sit flat and stable. Thinly slice them lengthwise for longer shreds (or crosswise for shorter shreds). Repeat with the purple cabbage. You should get about 16 total cups of shredded green and purple cabbage.
• Add all the shredded cabbage and the shredded carrots to the bowl, season with salt and pepper, and toss until well combined. (Hands work best here.)
• Transfer coleslaw to a serving bowl and serve immediately, or cover and refrigerate 3 hours ahead of time and up to overnight for the best texture, and serve chilled.

SPICY COLESLAW

Steps:

• Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.
• In a separate bowl, whisk together the remaining ingredients.
• Pour the dressing over the cabbage and toss. Season to taste.
• The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving.

NORWEGIAN COLESLAW

Steps:

• Shred cabbage and toss with salt.
• Cover and refrigerate at least 2 hours.
• Meanwhile, in a saucepan heat the sugar, vinegar, and seeds, simmering 10 minutes.
• Cool completely.
• Add to the cabbage along with the remaining vegetables.
• Cover and refrigerate at least 24 hours before serving (longer is better).
• Keeps 4-6 weeks in the refrigerator.