Traditional Terrific Cole Slaw
Most of us have experienced more than one type of Cole Slaw in our life because it is an easy salad with which to get creative. The dressings are easy to change around, from buying a mix to a prepared jar or bottle of dressing to fixing the favorite dressing we like. One easy, traditional dressing in family history involves a cup of mayonnaise, a teaspoon of lemon juice, a spoonful of sugar, quarter cup of light cream and a dash of celery seed, whisked together and refrigerated for at least four hours. It is fun to tweak recipes, though, and even create new ones.
What are some of the ways your family changes this great salad to add variety? Nearly everyone has a grandma or aunt who loved to toss in shredded carrots, raisins, or pineapple. Perhaps you have attended a potluck where one of the versions of Cole Slaw strongly resembles a Waldorf salad themed on cabbage rather than lettuce. Salads are popular and healthy, so it is natural to see the many forms this beloved salad takes. Best of all, it goes with nearly any food, particularly fish.
It is common to serve corn meal muffins when Cole Slaw is the salad of choice and they are very quick to fix with a small pack of mix and a bit of honey or sugar added to sweeten the taste. Flavor some iced tea and serve it with the meal. It is a great addition to the entire setting and takes away from the soda or highly sweetened beverages that have found their way to tables over the past decades.
The United Kingdom has a delicious salad similar to Cole Slaw, with the name of Cheese Savoury. Onion and cheese are included as ingredients and instead of mayonnaise, a blend called Salad Cream, introduced in the 1920s, is the dressing. Salad Cream is yellow and creamy and includes oil, water, egg yolk and spirit vinegar, creating the emulsifier and acidifier. You might also find thickeners, coloring, salt, mustard, and sugar in the mix. Heinz is one of the companies that bottles Salad Cream and with the heavy influx of UK visitors and residents in the States, the mixture is more common on US grocery shelves.
- 2 stalks celery (optional)
- 1 large head cabbage
- ½ yellow bell pepper (optional)
- 1 green onion
- 1 carrot
- ¼ teaspoon dried dill
- 1 teaspoon chopped fresh parsley
- 6 ounces pineapple flavored yogurt
- ½ cup real mayonnaise
- 1 teaspoon sugar or sugar substitute
- ½ teaspoon lemon juice
- Rinse the vegetables and dry on paper towels.
- Trim the top and bottom of the celery (if using) and using a sharp knife, cut each stalk into 3 pieces lengthwise. Then cut the celery into thin slices horizontally and put them into a large salad bowl.
- Shred the cabbage and dispose of the hard core. Add the shredded cabbage to the celery.
- Remove the seeds from the yellow bell pepper (if using) and cut it into small chunks, putting them in with the other cut veggies.
- Trim the top and bottom from the green onion and slice the bulb into small pieces, adding to the bowl.
- Peel the carrot and shred it finely. Place the carrots in the bowl, add the dill and the parsley and toss to mix the ingredients.
- Take out a small glass or plastic mixing bowl. Add the yogurt, mayonnaise, sugar and lemon juice. Whisk to combine and add it to the vegetables. Use a rubber spatula to mix the vegetables and dressing. Cover and place in the refrigerator to chill until ready to serve.
This is one of those meals where the ingredients are generally on the shelf and in the refrigerator. A filling lunch or incredible dinner served with homemade rolls, this is a perfect anytime meal. Layered meals are always popular and the delicious traditional Cole slaw on the side is only part of the enjoyment for this meal. Baked open-faced tuna and sweet corn mixture is topped with Swiss cheese. After melting the cheese, a delightful paprika garnish is sprinkled across the top. French fries on the side and a colorful, tasty sweet ripe cherry tomato complement the entire display. Enjoy!
Picture, recipes and/or content upgraded: 01-28-16
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