Coleslaw
 

Fresh cabbage is so good right now. Makes an economical salad.

Dressing - use a whisk to mix in a wide mouth pint jar. This keeps good in refrigerator and ready when I need it.
Sugar 1/3 cup
mayonnaise 1/2 cup
White vinegar 1.5 Tblsp
Lemon juice 2.5 Tblsp
Salt and pepper
Shred 1/2 head of cabbage and 1 or 2 sprigs of broccoli. Add onion diced fine.

This is how I make it but I am too lazy to do whole cabbage, I buy the bag of slaw. It's just me so I make a little bit at a time.

I add chopped pineapple after having it that way at a restaurant.

The church cooking team makes this slaw in advance for the fundraising dinners. It's very good.

2 heads cabbage
1 onion
1 green bell pepper
1 small jar pimiento
3/4 cup sugar
2 tablespoons salt.

Prepare cabbage, onion, and pepper. Add sugar, salt, and
pimiento and stir together. Allow to stand while making
the dressing.



Dressing

1 1/2 cups vinegar
2 tablespoons sugar
1 tablespoon mustard
1 tablespoon salt
1 tablespoon celery seed
1 cup oil

Bring to a boil vinegar, sugar, mustard, salt and celery
seed. Remove from heat and add oil. Allow to cool and
pour over slaw. Cover and refrigerate. Makes enough slaw
for 25 to 30 people. If allowed to sit
in the refrigerator for a few days, the better it is. It keeps for a long time.

Coleslaw seems to vary regionally. Where I grew up, every chicken barbeque and church event featured coleslaw that had shredded carrots and a mayo dressing that had a bit of sugar. I'm not sure where coleslaw and cabbage salad vary; when i make coleslaw, I add shredded carrots, crushed pineapple and use a bit of the juice mixed with the mayo - no sugar. Sometimes, a few raisins thrown in.

The first time I had coleslaw with vinegar it was jarring, lol. It just seemed so odd. Now, it's okay. As long as it doesn't have celery seed in it. Yuck! Just had some pickles with a lot of celery seed, and I didn't like those, either. I guess I don't care for celery seed.

I found a recipe a couple years ago that I've become very fond of. It uses cabbage, carrots, pinieapple chunks and sunflower seeds with a mayo based dressing.

Whisk together in a bowl:2/3 cup mayonnaise
2 tablespoons vinegar
1 1/2 tablespoons canola or vegetable oil
1 tablespoon sugar
1 teaspoon celery seeds
Salt, to taste

I love coleslaw! And I like the idea of a dressing that keeps well in the fridge. I've used a variety of types, maybe my favourite is one that is cooked even though it takes a bit more planning than "oops, what can I add to this meal". Someone recently introduced me to sauerkraut salad, a new variety of coleslaw in my opinion. I have looked through pages of online recipes but am not sure what to try. Does anyone have a great recipe?

BTW - I've started adding red cabbage to coleslaw when I make it and like the pop of colour.

My DH grew a few giant cabbages this summer. He's patiently waiting for me to make coleslaw out of them. Good thing that they keep a long time. All of these recipes have me inspired...thanks!

what has become known as PawPaw dressing at our house, was a recipe my Dad started making in 1945, long before honey mustard dressing.... 2./3 cup of Miracle Whip, two tablespoons of sugar, pinch of onion powder, sprinkle of black pepper,
after stirring into cabbage, sprinkle top with paprika. Sometimes I dust the top with cayenne pepper to make Texas slaw.

I like to have some raw vegetables at least once a day and I find that slaw is not only cheaper per pound than salad greens, but lasts a lot longer in the fridge (like I said, I live alone). I suspect it may be better for you as well.