Moms Cole Slaw Or Cabbage Salad Recipes

MOM'S COLESLAW

Steps:

• In a large bowl, toss cabbage, carrots and celery seed. Place the remaining ingredients in a blender; cover and process until combined. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

MOM'S "HOT" COLESLAW

Steps:

• 1. Combine cabbage, carrot and onion in large bowl (preferably one with a cover).
• 2. Place vinegar, oil, all the sugar, salt, and mustard into saucepan. Bring to a full boil.
• 3. Pour hot vinegar mixture over cabbage. Toss well (I use a bowl with a lid, and "shake" as my version of tossing).
• 4. Chill, covered in the fridge. If you give it a toss every day, it will keep for a couple of weeks.

MOM'S CHOPPED COLESLAW

Steps:

• Cut cabbage into 1-1/2- to 2-in. pieces. Place half of the cabbage in a food processor; pulse until chopped. Transfer to a large bowl; repeat with remaining cabbage., Add remaining vegetables to cabbage. In a small bowl, whisk dressing ingredients until blended. Pour over coleslaw and toss to coat. Refrigerate until serving.

MOM'S CABBAGE SALAD

Steps:

• In a saucepan, combine oil, vinegar, sugar and celery seed. Bring to a boil.
• Pour over veggies. Cover well and refrigerate.

MY MOM'S COLESLAW

Steps:

• Grate cabbage, carrots and onion.
• Mix together in large salad bowl.
• Put dressing ingredients together and mix till smooth; pour over cabbage and mix well till all is coated.
• Add Miracle Whip and some sweet pickle juice if more dressing is needed to cover well.
• Refrigerate till very good and cold.

MOM'S COLE SLAW OR CABBAGE SALAD

Steps:

• Soak cabbage halves in salt water to cover about 20 minutes.
• Rinse cabbage and rinse the bowl.
• Add A LITTLE salt (not too much) and rub into cabbage hard with your hands. Taste for salt. You don't rip the cabbage halves apart to do this; just rub the outside surfaces, because you have to sliver the cabbage in the next step, and you don't want it all messy. (I am not sure why this step is even necessary, but those were the original instructions.).
• Cut the cabbage into fine slivers and place in a large bowl.
• Grate in the carrot (1 if the cabbage head is small; 2 if large).
• Finely dice the green pepper. Mix well. (I didn't show an amount for the green pepper - it is not one of the main vegetables - just use enough to have flecks here and there in the salad, unless you want more.).
• Add mayonnaise - just enough to coat. Mix through.
• Stop here if you want grated cabbage salad.
• Continue with the recipe if you want cole slaw:.
• Mix 1 part apple cider vinegar to 2 parts water.
• Add gradually to cabbage mixture; taste for seasoning.
• Sweeten with whatever sweetener you want to use.
• Cover and refrigerate for a few hours or more for the flavors to develop.