1940scoleslaw Recipes

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.

CLASSIC COLESLAW

Classic Coleslaw image

Provided by Food Network

Categories side-dish

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

1 small head green cabbage
1/2 small head red cabbage
3/4 cup mayonnaise
1/4 cup white wine vinegar, such as Chardonnay
1 to 2 tablespoons granulated sugar
2 teaspoons celery seeds
Kosher salt and freshly ground black pepper
1 cup matchstick carrots
1/4 cup fresh parsley leaves

Steps:

Remove and discard tough outer leaves from the green cabbage. Cut the head in half, cutting through the core. Use the tip of the knife to remove the core from both halves, then cut each half into quarters. Slice each quarter thinly into short strips. Repeat with the red cabbage and place both in a large bowl.
Whisk together the mayonnaise, vinegar, sugar and celery seeds in a small bowl, then season with salt and pepper. Add more sugar as desired. Toss the cabbage with half the dressing, then lay in a shallow dish (a 9-by-13-inch baking dish works well). Cover and refrigerate for 1 to 2 hours.
Once cabbage has marinated in the dressing, taste and add reserved dressing as desired. Add the carrots and parsley and toss to combine.

OLD-FASHIONED COLESLAW

Old-Fashioned Coleslaw image

My sister-in-law gave me this recipe over 50 years ago and it's still a hit at potluck dinners. I made it for company once, and they came by the next day with a large head of cabbage, hoping to exchange it for the recipe. -Joyce LeMonds, Castle Rock, Washington

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

2 cups shredded cabbage
2 tablespoons finely chopped green pepper
2 tablespoons finely chopped sweet red pepper
2 tablespoons finely chopped onion
1/4 cup mayonnaise
1 tablespoon sugar
1 tablespoon white wine vinegar
1 tablespoon evaporated milk
1/4 teaspoon salt
1/8 teaspoon dill weed
1/8 teaspoon paprika
Dash pepper

Steps:

In a bowl, combine the cabbage, peppers and onion. In a small bowl, combine the mayonnaise, sugar, vinegar, milk, salt, dill, paprika and pepper. Add to cabbage mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 263 calories, Fat 23g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 466mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 2g protein.

COLESLAW (((THE BEST EVER)))

COLESLAW (((THE BEST EVER))) image

Make and share this COLESLAW (((THE BEST EVER))) recipe from Food.com.

Provided by Alan Leonetti

Categories Vegetable

Time 30m

Yield 1 Batch

Number Of Ingredients 12

Ingredients

1 large cabbage (Shredded)
1 large green bell pepper (Chopped)
1 large red bell pepper (Chopped)
1 medium onion (Chopped)
1 teaspoon salt
1 cup cider vinegar
1 cup white vinegar
1/2 cup brown sugar (packed down)
1 teaspoon celery seed
1 teaspoon mustard seeds
1/2 teaspoon turmeric
granulated sugar (to taste)

Steps:

Shred the cabbage & in a food processor& set aside.
Chop the bell peppers & onion.
Place into a bowl & set aside.
In a pot, mix together both vinegars, brown sugar, salt, celery seed, mustard seed & tumeric. You may also add granulated sugar to taste.
Boil 5 to 8 minutes.
Immediately pour over the cabbage/bell pepper/onion mixture.
Stir well & then refrigerate.
It will keep crisp & yummy for a month or longer.

Nutrition Facts : Calories 979.9, Fat 3.5, SaturatedFat 0.7, Sodium 2624.6, Carbohydrate 214.6, Fiber 40, Sugar 164.2, Protein 21.3

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