1940's Coleslaw

⏱ 20 mins 🍽 6 serving(s) 🏷 Vegetable

This recipe revives a 1940's style coleslaw, distinguished by its cooked dressing, unlike many modern versions. It offers two separate cooked dressing recipes: a slaw dressing and a cooked salad dressing. The method includes preparing the cabbage, with an optional apple addition, and provides instructions for serving it either warm or as a hot slaw. The entire process takes about 20 minutes to complete and yields six servings.

1940's Coleslaw

Ingredients

  • 2 cups shredded cabbage
  • 1 cup diced apple (optional)
  • 3 egg yolks
  • 1/2 cup sugar
  • 2 tablespoons butter
  • 1 tablespoon salt
  • 1 cup cream or 1 cup milk
  • 1 cup vinegar
  • 1/8 teaspoon cayenne pepper
  • 3 egg whites
  • 1/2 teaspoon dry mustard
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons sugar
  • 1 1/2 tablespoons flour
  • 1/8 teaspoon paprika
  • 1 pinch cayenne pepper
  • 1 beaten egg
  • 1 cup milk
  • 4 tablespoons vinegar
  • 1 1/2 tablespoons butter

Method

  1. Finely shred the cabbage and crisp it by soaking in cold water.
  2. Dry the crisped cabbage thoroughly and mix it with the optional diced apple, then incorporate roughly 1/3 cup of either the slaw dressing or cooked salad dressing.
  3. This coleslaw can be served either warm or after chilling.
  4. For a hot slaw variation, do not add apples or crisp the cabbage. instead, boil the shredded cabbage in lightly salted water until it becomes tender.
  5. Serve the hot cabbage immediately with one of the warm dressings poured over it.
  6. To make the slaw dressing, combine the egg yolks, 1/2 cup sugar, 2 tablespoons butter, 1 tablespoon salt, 1 cup cream or milk, 1 cup vinegar, and 1/8 teaspoon cayenne pepper.
  7. Beat this mixture thoroughly until well blended.
  8. Whip the egg whites until they form stiff peaks, then gently fold them into the dressing base.
  9. Cook this mixture in a double boiler, stirring, until it thickens.
  10. For the cooked salad dressing, mix together 1/2 teaspoon dry mustard, 1 1/2 teaspoons salt, 1 1/2 teaspoons sugar, 1 1/2 tablespoons flour, 1/8 teaspoon paprika, and a pinch of cayenne pepper.
  11. Add one beaten egg to the dry ingredients and mix until fully incorporated.
  12. Pour in 1 cup milk and 4 tablespoons vinegar, stirring to combine.
  13. Cook this dressing over hot water in a double boiler, stirring often, until it becomes thick.
  14. Stir in 1 1/2 tablespoons butter.
  15. Continue cooking and stirring until the butter has completely melted into the dressing.

Nutrition (per serving)

Sodium1873300 mg

Recipe details

CategoryVegetable
AuthorSteve P.