- Painless Cooking
- Salads
- Slaw Recipes
Learn how to make slaw recipes. This is the American “slang” for the original Dutch coleslaw. This was historically, since the eighteenth century, the Dutch description of a salad made with shredded cabbage. Sometimes it was made with a vinegar and oil dressing and sometimes with a creamed dressing. It might also include some other vegetables and spices for seasoning but the main ingredient was cabbage.
Firmer textured uncooked vegetables, like cabbage, do not absorb the flavor of added seasonings in salads. By finely shredding or grating, the vegetables in salads are able to be immersed in the wonderful flavors of the dressing. Americans have learned how to make slaw recipes and have expanded this method to other vegetables besides cabbage.
Broccoli salad is much more flavorful when the broccoli is cut very fine; or made into a slaw. Try the flavor of the recipe below; this can also be used for cauliflower. The best way for me to shred the broccoli and cauliflower is with a sharp knife on a cutting board. After washing and draining (as dry as possible) the vegetable heads, I break apart the floweret. I then start cutting as thinly as possible. This takes time but to get this flavor is worth it.
The carrot is another vegetable which makes a great slaw. You have probably already noticed that when carrots are cut too think for salads, they do not hold any of the good salad flavors. They are perfect for making slaw. When the carrots are shredded or grated, the taste is wonderful after blending with the other ingredients.
The kraut recipe is another slaw which is very tasty. This is easy to make because the sauerkraut is already thinly shredded so the work of cutting is done; simply add the other ingredients. When you learn how to make slaw recipes you will find this method is not limited to vegetables. The firmer fruits like apples can be made into slaw and the taste is great.
HOW TO MAKE SLAW RECIPE that is creamy
How to Make Slaw Recipes
- 1 Medium head cabbage, washed, dried off and shredded very thin
- 4 Tables vinegar
- ¼ Cup sugar
- ½ to ¾ Cup mayonnaise
- Salt/pepper to taste
In a large bowl, combine the cabbage, vinegar, sugar and mayonnaise.You may need to mix with hands to blend thoroughly. (Wash hands with hotsoapy water before using hands or use plastic gloves). Season with saltand pepper. Cover and refrigerate for several hours. You could also adda few shredded carrots for eye appeal.
COLD SLAW with sour cream
Many of the slaw methods have a cream base and are served as a cold slaw.
- 3 ½ Cups red seedless grapes halved
- 3 ½ Cups finely shredded cabbage
- 1/3 Cup frozen thawed orange juice
- 1/3 Cup water
- 2 Tablespoons cornstarch
- 1 Teaspoon prepared mustard
- ½ Teaspoon salt
- 1 Beaten egg
- Dash hot pepper sauce
- 2 Tablespoons lemon juice
- ½ Cup sour cream
Toss grapes and cabbage together; cover and chill.
Combine orange juice and water in a small saucepan; blend in the cornstarch, mustard and salt.
Cook stirring constantly over medium heat until mixture boils.
Stir a small amount of hot mixture into the beaten egg; return egg mixture quickly to hot pan.
Add hot pepper sauce.
Cook over low heat stirring until mixture thickens; remove from heat, blend in lemon juice and then refrigerate until cold.
Blend in sour cream and toss lightly with cabbage and grapes.
HOT SLAW
Hot Slaw
This is one of the slaws which are served hot
- 3 Slices bacon
- 1 Medium chopped onion
- 1/4 Cup sugar
- 1 ½ Teaspoon flour
- ½ Teaspoon salt
- ¼ Teaspoon pepper
- 3/4 Cup vinegar
- 1/4 Cup water
- 1 Medium head cabbage shredded
Cut the bacon in small pieces and fry until crisp; drain on paper towel.
Sauté the onion in the bacon drippings until golden brown.
Combine the sugar, flour, salt, pepper and stir into the drippings.
Gradually add the vinegar and water; cook slowly stirring until thickened.
Add the bacon to the sauce and heat; pour over cabbage and toss to coat.
BROCCOLI SLAW
- 1 Bunch of broccoli cut very thinly or shredded
- 1 Small red onion finely chopped
- ¼ Cup golden raisins
- 4 Strips bacon crisply fried, drained and crumbled
- 4 Ounces shredded Cheddar cheese
Sauce:
- ¾ Cup mayonnaise
- 2 Teaspoons white vinegar
- ½ Cup sugar
Cut broccoli into mixing bowl; chop red onion into mixing bowl.
Add raisins, bacon and grated cheese.
Combine and blend sauce ingredients; mix with vegetable mixture.
Cover bowl and refrigerate overnight.
Before serving toss mixture again.
KRAUT SLAW
Kraut Slaw Recipe
- 1 Large Jar (32 ounces) sauerkraut drained
- 1 ½ Cups sugar
- ½ Cup vinegar
- 1 Medium finely chopped onion
- 1 Medium green bell pepper finely chopped
- ½ Cup Italian salad dressing (Kraft)
Mix all ingredients except for salad dressing; let stand 24 hours.
Drain off liquid and add Italian dressing; refrigerate.
NOTE: This keeps well in refrigerator.
APPLE SLAW
Apple Slaw Recipe
- 3 Large firm apples
- 1 Tablespoon lemon juice
- 1 Cup finely chopped celery
- ½ Cup chopped walnuts
- ½ Cup raisins
- ½ Cup salad dressing
- 1 Teaspoon cinnamon
Wash, core and shred apples; toss lemon juice with apples in bowl.
Add celery and raisins and toss together with apples; cover and chill.
Before serving add nuts and salad dressing; toss lightly and serve on lettuce leaves.
CARROT SLAW RECIPE
Carrot Slaw Recipe
- 2 Cups shredded carrots
- ½ Cup finely chopped celery
- 1 Cup finely chopped apples
- 2/3 Cup seedless raisins
- ¼ Teaspoon salt
- ½ Mayonnaise
Combine carrots, apples, celery and raisins in large bowl; mix well.
Add salt and mayonnaise; blend well.
Cover and chill; serve on lettuce leaves.
