Coleslaw


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Posted by faye on June 21, 2001 at 18:34:20:

In Reply to: ISO:An Amazing Vinagerette Coleslaw posted by MelC on June 21, 2001 at 17:59:49:

THE PANTRY COLESLAW

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1 1/2 c. plus 2 Tbsp.
mayonnaise
6 Tbsp. plus 1 tsp. sugar
3 Tbsp. plus 1/2 tsp. wine
vinegar
3/4 c. plus 1 Tbsp. oil
1/8 tsp. each: garlic, onion,
mustard and celery powder
dash of black pepper
1 Tbsp. plus 2 tsp. lemon
juice
3/4 c. plus 1 Tbsp. half and
half
1/2 tsp. salt
2 heads cabbage, very finely
shredded

Blend together mayonnaise, sugar, vinegar and oil. Add
spice powders, pepper, lemon juice, half and half and salt.
Stir until smooth. Pour over coleslaw in a large bowl and toss
until cabbage is well coated. If wished, use only half the
dressing to a head of cabbage and save remaining to dress fruit
salad or other salads. Dressing keeps well, covered tightly,
in the refrigerator for several days. Makes about 1 quart
dressing.
Note: The Pantry is a small eating place in Los Ange-
les, known for its coleslaw.

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CALIFORNIA COLESLAW

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1 small head cabbage
1 small white onion
1 small carrot, grated
1 green pepper
1 red pepper
3 Tbsp. minced parsley

Combine cabbage, onion, green and red pepper (chopped)
and carrot. Add parsley; toss to mix.

Coleslaw Dressing:
1/2 c. cider vinegar
1/2 tsp. salt
1/2 c. salad oil
3 Tbsp. sugar
1/4 tsp. white pepper
Combine the vinegar, sugar, salt, pepper and oil in a
jar. Shake to blend. Pour mixed dressing over slaw. Cover
and chill. Gently toss at serving time.

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ETERNAL COLESLAW

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1 c. wine vinegar (cider
vinegar may be used)
1 c. salad oil
1 Tbsp. salt
3/4 c. sugar
2 tsp. celery seed
2 c. finely chopped onion
3 grated carrots
1 (3 lb.) cabbage, shredded
finely
1 medium green pepper, chopped
1 medium red pepper, chopped

Bring vinegar, salad oil and salt to a boil. Add sugar,
celery seed and chopped onion. Cool to room temperature. Pour
mixture over carrots, cabbage, green pepper and red pepper.
Stir to coat cabbage with dressing. Store in refrigerator in
tightly sealed jar. Drain well before serving. This coleslaw
keeps for weeks and stays crisp.
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GRANDMA'S COLESLAW AND DRESSING

Coleslaw:

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1 medium head cabbage
1 carrot
1/2 green pepper
1/2 tsp. celery seed

Dressing:
1 egg, well beaten
1/2 c. granulated sugar
1/3 c. cider vinegar
1 tsp. butter
salt and pepper

Prepare dressing. While it cools, chop vegetables.
Dressing: In a small saucepan, beat egg with fork. Add
sugar and vinegar. Stir to combine and cook over very low
heat, stirring constantly (10 minutes). When thickened, remove
pan from heat. Add butter, salt and pepper to taste. Stir
until butter is melted. Cool before pouring over cabbage.
Refrigerate until ready to serve. Makes 1/2 cup.

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MARINATED COLESLAW

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1 1/2 lb. cabbage, shredded
1 large onion, minced
1 large green or red pepper,
thinly sliced
3/4 c. oil
1/2 c. sugar
1/2 c. cider vinegar
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. celery seed
1/2 tsp. turmeric

Place cabbage (can mix green and purple cabbage), onion
and pepper in large bowl. In saucepan mix oil, sugar, vinegar
and seasonings. Bring to a boil. Pour hot over salad in bowl.
Mix and cover tightly. Refrigerate 1 day before serving.
Keeps well. Good for hot weather picnics as has no mayonnaise.

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COLESLAW "ITALIAN STYLE"

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1 medium head cabbage,
shredded very fine
1 medium purple onion, sliced
3 Tbsp. brown sugar
2/3 c. red apple cider vinegar
3/4 c. safflower oil
1 tsp. each of salt, celery
seed and dry mustard

Put shredded cabbage and onion in large bowl. Place the
remaining ingredients in a saucepan and heat until flavors are
blended to your taste; then pour over cabbage and onion. Mix
well, cover and let stand until cool. Taste and add
additional seasonings to suit your taste. Will keep up to 2
weeks in the refrigerator. Leftover sauce may be used for
other fresh greens and tomatoes.

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COLESLAW WITH JELLO

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1 head cabbage
1 tsp. salt
3/4 c. vegetable oil
1 tsp. celery seed
1/3 c. water
2 carrots
1 green pepper
1 onion
1/3 c. vinegar
1 c. sugar
1 (3 oz.) lemon jello

Mix oil, celery seed and vegetables. Mix well. Bring
vinegar, sugar, water and salt to a boil. Remove from heat and
add jello to dissolve. Cool and stir in vegetables. Keeps
well in refrigerator (10 days or more).

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COLESLAW
(Used At 4-H Camp)
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2 qt. shredded cabbage
2 green peppers
1 red pepper or pimiento
4 medium size onions, cut up

Mix together. Put in crock and pour over it the follow-
ing dressing.
1 pt. vinegar
1 tsp. salt
1/2 tsp. turmeric
2 1/2 c. sugar
1 1/2 tsp. mustard seed
1 tsp. celery seed
Mix together in pan. Bring to a boil; pour over cabbage
mixture. Let stand at least 12 hours before using. May be
kept indefinitely in refrigerator.



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