Coleslaw Recipe is an Old Fashioned Recipe made with cabbage, mayonnaise and a vinegar dressing.
Includes How To Make A Cabbage Bowl that will add fun to your parties or everyday meals.
Also included in this recipe is another Homemade Coleslaw Recipe that has a little more tart taste and is made with green cabbage.
The original Coleslaw Recipe salad was made to serve with fresh caught fish.
Coleslaw Recipe and Homemade Coleslaw Recipe both make delicious salads.
Coleslaw is especially delicious with baked, barbecued and Boston Baked beans.
Whichever you choose, they are a popular accompaniment with all seafood dishes in the South.
*This type salad dressing is the kind that is in
a jar and looks like mayonnaise.
It is a cooked dressing and is sweeter than mayonnaise.
don't like a slightly sweetened salad, omit the dressing and substitute an
additional 1/4 cup mayonnaise.
If serving this salad with baked beans, substitute 2 tablespoons of Homemade Barbecue Sauce for 2 tablespoons of the above mayonnaise for an delicious taste.
You may substitute white or green cabbage in the recipe.
Wash Cabbage and pat dry.
Set it on a flat surface to see if it sits balanced.
If not, trim the bottom with a paring knife to make it level.
Place cabbage on a cutting board onto it's side.
Remove 1/2 to 1 inches from the top, slicing downward with a kitchen knife. (Save the top to be grated for your recipe.)
Cut the top opening diameter large enough to insert a small glass
bowl into the cavity to hold your slaw.
This prevents your dressing
Next, using a vegetable or fruit corer take out the inside of your cabbage, leaving an outer shell (your cabbage bowl).
When enough cabbage is removed to accommodate your insert, place it into the cavity and set aside.
Mix your slaw ingredients together and fill your bowl.
Using the back of a spoon, spread slaw, hiding the outer edges of insert.
Refrigerate salad a few hours for best flavor. Serve on a platter.
This red Coleslaw Recipe makes a lovely and delicious side for your cook-out or party that your guests will remember!
In a medium size mixing bowl add mayonnaise, apple cider vinegar, pickle juice, sugar and salt.
Whisk together until creamy.
You can prepare your cabbage in a food processor so that you can then measure it in you measuring cup as you go so you don't have leftover cabbage.
Fold grated cabbage into the dressing and mix until all cabbage is covered.
You can use this Homemade Dressing Recipe immediately.
However, the flavors improve if placed in a container, covered with a lid and left overnight to chill and meld.
Store leftovers in the refrigerator as you would mayonnaise.
Coleslaw has been in America since the early Colonial America Time Period, which covers the time between 1607 to 1776.
Cabbage was introduced to Americans by Jacques Cartier who brought the seed to Canada.
Early American Colonist planted the cabbage seed and harvested the vegetable. And so did the American Indians.
The term "Coleslaw" originated with the Dutch and means "Kool Cabbage".
There are several names for this delicious dish.
In addition to the above, it is called Slaw, Cabbage Slaw, Cabbage Salad and other names.
With this early and popular dish I can only find a few recipes in my very old cookbooks.
I wonder if that is because the dish is so simple and easy to make' along with a simple vinegar and oil dressing, there was no need to give instructions on how to make it.
Cabbages come in white, green and red colors. They come in different shapes; flat, round and egg shape.
Some have curly leaves and different names according to their type.
For the above Coleslaw Recipe, I think the red cabbage works best.
And for the Homemade Cole Slaw I think the egg shaped green cabbage works best.
They both deliver a delicate, delicious taste for your dining pleasure.
If you need to wrap part of a leftover cabbage head to use.
It later keeps longer if it is wrapped in dry paper towels.
Store with the cut side down.
This will help prevent your cabbage juices from deteriorating your cabbage too soon.
Leave the uncut cabbage out at room temperature and use within in a few days.
Do Not store uncooked cabbage in the refrigerator, it will deteriorate to fast.