Best 2 1940s Coleslaw Recipes

In the realm of classic American side dishes, coleslaw stands tall with its refreshing crunch and tangy dressing. Originating in the 1940s, this iconic dish has undergone various transformations, resulting in a diverse range of recipes that cater to different palates and preferences. From the traditional mayonnaise-based dressing to lighter vinegar-based variations, and even unique Asian-inspired interpretations, the 1940s coleslaw has evolved into a versatile culinary delight. Whether you're seeking a classic creamy coleslaw, a zesty vinegar coleslaw, or an exotic Asian coleslaw, this article presents a comprehensive collection of recipes that will tantalize your taste buds and add a refreshing touch to your next meal.

Let's cook with our recipes!

1940'S COLESLAW

1940's Coleslaw image

The original title is simply Coleslaw. I added the 1940's as this recipe is for a request for coleslaw made with a cooked dressing. Since most dressings for coleslaw today are not cooked and this book is from the 40's I renamed the recipe to help distinguish it from today's typical deli fare.

Provided by Steve P.

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 20

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

Steps:

Prepare slaw by finely shredding cabbage and crisping in cold water.
Then dry the crisped cabbage; combine with the optional diced apples if you are using them and add about 1/3 cup of either Slaw dressing or Cooked Salad dressing.
Serve warm or chilled.
If you prefer hot slaw Omit apples, omit crisping after shredding the cabbage and boil the cabbage in slightly salted water until tender.
Serve with either of the listed dressings while they are still warm and the cabbage is still hot.
To prepare slaw Dressing: Mix egg yolks, sugar, butter, salt, cream or milk, vinegar, and cayenne pepper.
Beat well.
Beat egg whites stiff and fold in.
Cook in double boiler until thickened.
To Prepare Cooked salad Dressing: Mix mustard, salt, sugar, flour, paprika, and cayenne pepper.
Add egg and mix thoroughly.
Add milk and vinegar.
Cook over hot water (double boiler), stirring frequently, until thick.
Add butter.
Cook and stir until melted.

CLASSIC HOMEMADE COLESLAW

Classic homemade coleslaw image

Forget shop-bought versions and make a homemade slaw. It's an ideal side dish for barbecues or to serve with burgers, salads, sandwiches and more

Provided by Anna Glover

Categories Side dish

Time 15m

Yield Serves 8 as a side

Number Of Ingredients 9

Ingredients

1 small white cabbage or ½ large
4 carrots, peeled
1 large red onion
½ small bunch dill, chives, parsley or coriander, finely chopped (optional)
1 tbsp Dijon mustard
50g mayonnaise
50g yogurt, soured cream or more mayo
1-2 tbsp white wine vinegar
a few pinches of paprika

Steps:

Remove any bruised or damaged outer cabbage leaves. Halve through the stem, and remove the dense core with a sharp knife and discard. Put cut side down onto a chopping board, and slice as finely as you can into thin shreds. You can also do this on a mandoline (you might want to quarter before slicing) or in a food processor with the shredding attachment. Tip into a bowl.
Grate the carrots on a box grater to coarsely shred, or cut into thin strips using a julienne peeled or the grater attachment on the food processor. Tip into the bowl. Finely slice the onion, and thin as you can, and add to the bowl with the other veg. Add the herbs if using. A mixture is nice if you have some to use up.
In a jug, whisk the mustard, mayo, yogurt and vinegar. Season well, and taste for sharpness and creamy. Add more vinegar if you like.
Tip the dressing into the veg bowl, and mix everything together well with a large spoon. Stir so all the veg gets coated lightly in the dressing. Sprinkle with a few pinches of paprika, and serve straight away. Can be covered and chilled for up to 3 days. Mix well before serving.

Nutrition Facts : Calories 105 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

Tips:

Choose fresh, crisp cabbage for the best results.
Use a sharp knife or mandoline to thinly slice the cabbage.
If you don't have a mandoline, you can use a food processor fitted with the slicing blade.
Shred the carrots by hand or use a grater.
Use a light hand when mixing the coleslaw so that you don't break up the vegetables.
Taste the coleslaw and adjust the seasonings as needed.
Serve the coleslaw immediately or chill it for later.

Conclusion:

1940s coleslaw is a classic side dish that is easy to make and always a crowd-pleaser. With its simple ingredients and delicious flavor, this coleslaw is sure to be a hit at your next potluck or barbecue. So next time you're looking for a quick and easy side dish, give this 1940s coleslaw a try. You won't be disappointed!