My Grandma Lulas 1919 Whipped Cream Slaw Recipes

GRANDMAS COLESLAW

Steps:

• Using a food processor or box grater shred cabbage and carrots. Place in a large bowl. Set aside.
• In a medium bowl, combine mayonnaise, sugar, vinegar, lemon juice salt and pepper. Mix until smooth and creamy.
• Pour over cabbage and carrots. Stir to thoroughly combine. Refrigerate until ready to serve.

AMISH CREAMY COLESLAW WITH BOILED DRESSING

Steps:

• In small saucepan, beat the eggs thoroughly; add the sugar, flour, salt and mustard.
• Combine the vinegar and the water and beat into the egg mixture, then add the butter or oil.
• Cook over low heat, stirring constantly until thick, about 5-8 minutes. The mixture will be very lumpy looking (not to worry) beat it to smoothness.
• When very thick, remove from heat and beat in cream or milk. Cool.
• this can be made a day ahead and refrigerated.
• In a large bowl, combine all of the coleslaw ingredients.
• Add the cooled dressing and toss lightly to coat with the dressing.

OLD-FASHIONED COLESLAW

Steps:

• In a bowl, combine the cabbage, peppers and onion. In a small bowl, combine the mayonnaise, sugar, vinegar, milk, salt, dill, paprika and pepper. Add to cabbage mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.

TRADITIONAL CREAMY COLESLAW

Steps:

• Whisk mayonnaise, sugar, rice wine vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve sugar. Fold coleslaw mix into dressing. Cover bowl and refrigerate 1 hour before serving.