Eleven Variations on Slaw
and Other Cabbage Salads
The word “cole slaw” comes from the
Dutch koolsla, which means cabbage salad. The name for the salad
doesn't give a clue about what, besides cabbage, goes into cole slaw. That's appropriate becomes no matter what you might hear about how slaw
must have vinegar or slaw must have mayonnaise, in fact it can have just
about anything else in it, as long as shredded cabbage is the chief
Besides the cabbage, most cole slaws come with a dressing based
on mayonnaise or
vinegar or both, though neither of those ingredients is mandatory. Other
recipes in this sampling call for yogurt and/or citrus juice in lieu of
mayonnaise and/or vinegar.
Beyond the shredded cabbage and choice of dressing, a multitude of
variations on cole slaw distinguish
themselves with an array of other ingredients such as almonds, apples,
grated carrots, pimento peppers, and even toasted ramen noodles.
Most of these recipes are from the cooperative extension services in
states including Alaska, Connecticut and North Carolina. The creamy and
sweet and tangy slaws are from Diana Rattray’s Your
Guide to Southern U.S. Cuisine, a site with lots of other Southern
slaw recipes. The most unusual of these recipes, the one that calls
for toasted ramen noodles, is from The Country
Kitchen, a monthly collection of
recipes distributed by the Alabama Farmers Federation.
1 ½ lb green cabbage, quartered, cored and
3 tablespoon cider or malt vinegar
2/3 cup mayonnaise
1 small onion grated (optional)
2 medium carrot grated
¼ teaspoon salt or to taste
In a large mixing bowl, toss the cabbage with the vinegar and salt.
Grate the carrots and optional onion directly into the bowl. Add the
mayonnaise and toss well.
The slaw can be served immediately, but it is much better, more
melded and tender, if
allowed to stand and tossed occasionally for 30 minutes to 1 hour.
For a very limp slaw, refrigerate several hours or overnight.
Cooperative Extension Slaw
1 quart cabbage, finely chopped
1⁄2 tsp salt
3 tbsp vinegar
1⁄2 cup green pepper, chopped
1⁄4 cup cream
1⁄4 cup diced sweet pickle
2 tablespoon prepared mustard
1 tablespoon sugar
Mix cabbage with green pepper and pickles. Combine sugar, salt,
vinegar, cream and mustard; pour over cabbage, blend well, serve at
3/4 cup mayonnaise
3 tablespoons sugar
1 1/2 tablespoons white wine vinegar
1/3 cup oil
1/8 teaspoon onion powder
1/8 teaspoon dry mustard
1/8 teaspoon celery salt
1 dash black pepper
1 tablespoon lemon juice
1/2 cup half-and-half
1/4 teaspoon salt
1 large head cabbage, finely shredded
Blend mayonnaise, sugar, vinegar and oil. Add onion powder, dry
mustard, celery salt, pepper, lemon juice, half-and-half and salt. Stir
Pour coleslaw dressing over shredded cabbage in a large bowl and
toss until cabbage is well coated.
Keep coleslaw refrigerated.
Guide to Southern U.S. Cuisine
and Tangy Coleslaw
1 cabbage, finely shredded
1 medium red onion, quartered and thinly sliced
1 cup sugar
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon celery seed
1 cup vinegar
2/3 cup vegetable oil
Combine shredded cabbage with sliced onion. Combine dressing
ingredients and bring to boil. Pour over cabbage and toss. Cool, then
refrigerate. A wonderful topping for barbeque sandwiches.
Guide to Southern U.S. Cuisine
¼ small head green cabbage cut in thin strips (about
2 carrots, peeled and grated ( about 1 cup)
¼ cup raisins
¼ cup peanuts
½ cup yogurt, vanilla
1 Tablespoon orange juice
Combine cabbage, carrots, raisins and peanuts in mixing bowl. In
small bowl, stir together yogurt and orange juice. Before serving, add
yogurt mixture to cabbage and combine thoroughly.
2 cups cabbage
1 medium grated carrot
1/2 chopped green pepper
1 chopped apple
5 tablespoons yogurt, lowfat
1 tablespoon mayonnaise, lowfat
1 teaspoon lemon juice
1/4 teaspoon dill weed
Wash the cabbage. Cut it into fine shreds, until you have 2 cups of
Peel the carrot. Grate it with a grater. Chop half a green pepper into
small pieces. Remove the core, and chop the apple. Put the cabbage,
carrot, green pepper, and apple in a large mixing bowl. Stir together.
Put the yogurt, mayonnaise, lemon juice, and dill weed in a small bowl.
Stir together to make a dressing.
Pour the dressing over the salad. Toss to mix. Add salt and pepper to
4 cups shredded or thinly sliced cabbage
1/4 cup grated or finely sliced carrots
1/4 cup thinly sliced celery
1/4 cup chopped green pepper
1 teaspoon finely chopped onion
1/2 teaspoon dill or basil or parsley
1/2 cup mayonnaise, light or low-fat
1/2 cup yogurt, plain nonfat
1 teaspoon mustard
1/2 teaspoon lemon juice
1/2 teaspoon sugar
Wash and prepare vegetables for chopping. Use a cheese grater or
slice all vegetables thinly with a sharp knife. Put in a large
bowl. Add herbs to taste.
Mix mayonnaise, yogurt, mustard, lemon juice, and sugar in a small bowl.
Blend well. Add to vegetables.
Mix well. Keep in refrigerator until ready to eat.
1 head of cabbage, shredded or chopped briefly in
2 medium onions, cut in rings
1 green pepper; chopped
1 jar pimento peppers; chopped and drained
1 cup sugar
1 cup white vinegar
¾ cup canola oil
1 tablespoon salt
1 teaspoons celery seeds (up to 2)
Combine cabbage, green pepper, onion and pimento in large bowl. Mix
sugar and celery seed into this mixture.
Combine vinegar, oil and salt in pan and bring to a boil. Pour
immediately over cabbage. Refrigerate, stirring several times.
Make at least 8 hours before serving.
½ cup shredded red cabbage
½ cup shredded green cabbage
1 medium carrot, pared, grated
¼ cup low fat yogurt
¼ teaspoon ground cumin
⅛ teaspoon salt
1 pinch fresh ground pepper
Combine all ingredients in a medium mixing bowl. Serve at once or
refrigerate and serve cold.
Cabbage and Carrot Slaw with Toasted Sesame Seeds
3 carrots, shredded
1 small head
1 bunch green onions, thinly sliced
1/4 cup coarsely chopped fresh cilantro leaves
2 tablespoons fresh lemon juice
1 tablespoon white-wine vinegar
1 teaspoon sugar
1 tablespoon sesame oil
1/3 cup vegetable oil
1/4 cup toasted sesame seed
In a large bowl, combine the carrot, cabbage, onion, and cilantro.
Combine the remaining ingredients, except the sesame seed, until blended
and toss with the cabbage mixture. Sprinkle with sesame seed.
1 pound cabbage, finely shredded
2 (3-ounce) packages ramen noodles, any flavor
1 (2-ounce) package slivered almonds
1/4 cup butter
1 cup vinegar
1 cup oil
3/4 cup sugar
2 tablespoons soy sauce
2 green onions, chopped
Remove seasoning packets from noodles and set packets aside. Crumble
noodles in package. In a skillet over medium heat, cook noodles and
almonds in butter until lightly browned; set aside.
combine vinegar, oil, sugar, soy sauce and seasoning packets from
noodles in a jar; put lid on and shake well to blend. Refrigerate
Immediately before serving, toss together noodle mixture,
dressing, onion and cole slaw.
Source: Alabama Farmers
Federation's Country Kitchen