Summer Coleslaw Recipes

Cole slaw is a delightful summer treat. It brings to mind 4th of July and summer picnics but it is good anytime of the year. It is particularly good with barbequed shrimp, inside a corned beef sandwich or along side a hot roast beef sandwich. Coleslaw is always better when made with cabbage from the family garden. Whether you buy all the ingredients in the grocery store or grow it in your garden, coleslaw is always good.

The Dutch made cabbage salads documented as early as the 18th century. But, those salads weren't anything like the type of coleslaw we have today because mayonnaise, an integral ingredient in coleslaw, ws not yet invented. The word "Cole" is an old word for cabbage in the Dutch language indicating that is the origin of the dish.

Use either green or red cabbage or get crazy with a combination of both

OLD FASHION SWEET AND SOUR COLESLAW

• 1/2 pounds cabbage, shredded
• 2/3 cup sugar
• 1/3 cup white vinegar
• 1 teaspoon salt
• 1 cup whipping cream
• salt and freshly ground black pepper, to taste

1. Place cabbage in a large bowl.
2. Cover and refrigerate until well chilled.
3. Mix sugar, vinegar, and salt in a small bowl.
4. Add to cabbage and toss well.
5. Add cream and toss again.
6. Cover and refrigerate for 30 minutes.
7. Season with salt and pepper; serve.

Use green cabbage in this traditional recipe.

CREAMY COLESLAW

• 1 medium head cabbage, shredded
• 2 large carrots, shredded
• 2 tablespoons grated purple onion
• ¾ c mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon sugar
• 2 tablespoons white vinegar
• 1-1/2 teaspoon celery salt
• salt and pepper to taste

1. Place cabbage, carrots, and grated onion in a large bowl.
2. In another bowl combine mayonnaise, sour cream, sugar, vinegar, celery salt, salt and pepper.
3. Add to cabbage mixture and mix well.
4. Chill for 30 minutes before serving.

This recipe adds a little fruit to the flavor

FRUITY COLESLAW

• 1 small cabbage, shredded
• enough mayonnaise to coat cabbage
• 2 teaspoons fresh squeezed lemon juice
• 2 teaspoons apple cider vinegar
• 1 teaspoon honey mustard
• 1 granny smith apple, peeled and sliced thin

1. Place cabbage in a bowl and add mayonnaise tossing to coat.
2. In a small bowl combine lemon juice, apple cider vinegar and mustard and mix well.
3. Add to cabbage mixture.
4. Add apple to cabbage mixture and mix well.
5. Chill at least 30 minutes before serving.

The folloing recipe contains no mayonnaise so it is more like a modern day Dutch cabbage salad.

NO-MAYO COLESLAW

• 3 cups shredded cabbage
• 1 green pepper, chopped
• 3 green onions, chopped
• 3 Tablespoons sugar
• 1/4 cup apple cider vinegar
• 1/2 teaspoon salt
• 3 tablespoons vegetable oil

1. Combine cabbage, green pepper and green onions in a bowl.
2. In a small bowl combine sugar, vinegar, salt and oil. Whisk well.
3. Add to cabbage mixture and combine well.
4. Chill for at least 30 minutes before serving. It is better the second day.

Add a little summer to your dinner plate with one of these coleslaw recipes

coleslaw

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