Early Dutch Coleslaw Recipes

PENNSYLVANIA DUTCH COLESLAW

Steps:

• In a large bowl, combine cabbage and carrots; set aside. In a small bowl, combine all remaining ingredients; pour over cabbage mixture. Toss well and refrigerate overnight.

PENNSYLVANIA DUTCH COLESLAW

Steps:

• 1. Mix veggies together in large bowl.
• 2. Mix dressing ingredients together and pour over veggies.
• 3. Stir together gently, chill for at least 2 hours to let flavors blend together before serving.

KOALSLAS (HOLLAND DUTCH COLE SLAW)

Steps:

• Combine the first six ingredients in saucepan and heat to boiling .
• Add some hot mixture to egg and add back into mixture.
• Cook until it thickens. Take from heat and beat in cream.
• Pour (while hot) over finely chopped cabbage.
• Chill and serve.

EARLY DUTCH COLESLAW

Steps:

• For Dressing.
• Combine eggs,vinegar,mustard,sugar,salt,celery seed and pepper in medium mixing bowl and beat until smooth; set aside.
• Melt butter in heavy nonaluminum 1 1/2 quart saucepan over medium heat.
• Stir in flour and cook, whisking constantly, about 3 minutes, reducing heat if necessary so flour does not brown.
• Pour in milk and continue whisking until sauce begins to simmer.
• Cook,whisking constantly, about 5 minutes.
• Reduce heat to just below simmer, stir in egg mixture and cook until sauce thickens; do not boil or eggs will curdle.
• Remove from heat and let cool;season to taste.
• Transfer to container, cover and refrigerate up to 5 days.
• For Coleslaw.
• Combine cabbage,onion,pimiento,sour cream, celery,pepper and parsley in large mixing bowl and toss lightly.
• Add dressing and toss again.
• Season with salt and pepper to taste.
• Cover and refrigerate 1 to 3 days.