Thursday, March 13, 2014

Coleslaw


36 years ago I was a new bride and house wife. The first year of our marriage we lived in northern Alberta on a large ranch in a little place called Bezanson along the Smoky River. My husband was working on the farms in Bezanson and the homestead on the Emerson Trail, and I helped bring meals out to the men when they worked long and late hours in the fields. I loved to cook, but I felt so out of my comfort zone. Scot's aunts were gracious, helpful and encouraging to me in this new role, giving me recipes that would feed a group of hungry men, and the families at home as well. This coleslaw recipe is one from Aunt Marcy. It's the dressing I really like and I often add extra finely chopped vegetables to the cabbage these days.
Dressing:
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1/4 tsp dry mustard
  • 1/4 tsp celery seed
  • 1/4 cup vinegar
  • 1/6 cup vegetable oil

Slaw ingredient suggestions: (recipe of dressing is enough for 6 cups of slaw)
  • cabbage, green or purple, chopped fine
  • kale, chopped fine
  • carrots, grated
  • green onions, chopped
  • fresh parsley, chopped
  • celery, thinly sliced
  • broccoli, finely chopped
  1. Place all ingredients into a small saucepan.
  2. Heat over medium heat until sugar dissolves and mixture comes to a slow boil. Allow to boil for about 3-4 minutes.
  3. Pour hot mixture over cole slaw, stir well, cover and place in refrigerator to cool.
This coleslaw is tasty the first day, but gets better after several days in the refrigerator. 

9 comments:

  1. Thank you, I will try it as we love slaw.

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  2. I have a similar "old" recipe like this from my mom and it's so good. This is a wonderful way to do a make-ahead salad. Thanks for reminding me of this recipe!

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  3. Thanks Kathy for a non mayo dressing for coleslaw. I like mayo but several family members don't so I'll be sure to use this at the next family dinner. Greetings from warm Palm Springs, Enjoyed your November posts from your travels here. Irene k

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  4. Whoooa ... I LUV slaw and with Kale??? This one is for sure a winner. Will be making on Friday to go with our shrimp. Sounds soooo yummy.

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  5. Can salads look beautiful? Yours does. I once read that the secret to a lovely looking salad is when all the ingredients are of similar size. Did you use a food processor? Or just a good sharp knife? I always make the mayo type dressing, but not everyone likes it. I have a feeling that your recipe would be more popular around my table. Have a great day, Kathy. I hope its sunny where you are. It is in here!

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    Replies
    1. Hi Lorrie, yes I generally use a food processor for this salad as I make a huge batch of it. I agree that similar size ingredients does make for a beautiful salad. I always say that nice looking food is more appetizing too. It has been sunny here this week...today it's raining but the sun will shine again:)

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  6. I, too, like the idea of a mayo free dressing - and "Kathy" recipes are guaranteed to be keepers, so this will be on our table soon! Love the idea of incorporating kale, etc. into the slaw mixture, as well. Thanks!

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  7. I enjoyed the story behind the recipe; there is nothing quite like gentle encouragement when you feel out of your element.
    The slaw looks delicious.

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  8. I much prefer this dressing over any with mayo or other creamy ingredient; however, the way this recipe is printed can be very misleading to first-time users: After the slaw ingredients are listed, direction #1 says "Place all ingredients into a pan". Directions 1 and 2 refer to the dressing, not to "all" ingredients. After the first two directions are followed, THEN the result is poured over the vegetable mixture!

    Adding kale and broccoli sounds like such a good idea - adding color as well as nutrition - Thanks!

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