Wisconsin Coleslaw Food
CLASSIC COLESLAW
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
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
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
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
Provided by Ruth Cousineau
Categories Salad Side No-Cook Fourth of July Vegetarian Quick & Easy Mayonnaise Bell Pepper Carrot Summer Healthy Cabbage Potluck Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Toss all vegetables in a large bowl with 1 teaspoon each of salt and pepper.
- Whisk together mayonnaise, vinegar, and sugar, then toss with slaw. Chill, covered, stirring occasionally, at least 1 hour (for vegetables to wilt and flavors to blend).
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