Wednesday, August 29, 2012

Cole Slaw



This is my mother's recipe, and is still one of my favorites.  It can be made days before serving it, there for making it a good make ahead recipe.  What I like is that it can be easily double, tripled or quadrupled as you need.


  • 3 cups shredded cabbage
  • 1/4 cup onion, diced
  • 1/4 cup green pepper, diced
  • 1 carrot, shredded
  • 3 tablespoons sugar
  • 3 tablespoons vinegar
  • 3 tablespoons oil
  • 1/2- 1 teaspoon salt
  1. Combine prepared vegetables.
  2. Bring oil, vinegar, sugar and salt to boil and cook until sugar is dissolved.
  3. Pour hot dressing over cabbage mixture and refrigerate until ready to use.  It tastes best made at least 24 hours in advance and stays good for over a week.

9 comments:

  1. I just want to say i have been following your blog and recipes for quite awhile.
    I Love all of your recipes and they always bring me back to my childhood with my beloved grandma. She was from Maryland and would come to Utah to watch over me through the summer months, and boy could she cook.
    This coleslaw recipe sounds like the one she always prepared.
    I cant wait to make some :)

    I dont know if you ever post request recipes, but im sure you lovely ladies have a good recipe for shoo fly pie?

    Thanks so much for sharing such wonderful writings and recipes.

    Sincerely,
    Diane

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  2. Really? Does the dressing stop the cabbage browning?

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    Replies
    1. Student Mommy, I have never had my cabbage turn brown with this dressing, so perhaps it does. I have never given it much thought before.

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  3. This recipe reminds me of my mom's too. I think she added celery seed to hers too! Thanks for the recipe Charlotte!

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  4. I've been enjoying your blog for several years. Thanks for great recipes, but also the general "flavour" of your site - very encouraging and positive!
    I also have a recipe request - my aunt, who passed away some years ago used to make a dessert called Schaum Torte (not to be confused with Schmoo Torte). Schaum Torte had layers of meringue alternated with whipped cream and fresh fruit. Do any of you recall a dessert like this?
    Ruth

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    Replies
    1. Ruth
      Do you know if it was a meringue base, or a cake with meringue or just a cake base? That would be helpful to know. From what I remember a "schaum torte" to be is like a meringue with whip cream and fruit, that is better known as pavlova, or close to it. There is a recipe in our cookbook for Pavlova and also two place on our blog
      http://www.mennonitegirlscancook.ca/2008/12/pavlova.html
      http://www.mennonitegirlscancook.ca/2010/03/pavlova.html

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  5. We have a lot of cabbage this time of year, so I am very pleased to find this recipe. I've never had cabbage turn brown under ANY circumstances (lettuce yes...cabbage no). Thank you so much for this post, I am going to make it this holiday weekend.

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  6. Char, my mom made this coleslaw but like one of the other commenters, she added celery seed. It keeps at least a week or more in the fridge.

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  7. I have been searching for a mayo free coleslaw, and all I can say is thank you, thank you, thank you!!!!! This recipe is great!!!!!

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