New Netherlands Cole Slaw Salad Recipes

NEW NETHERLANDS COLE SLAW SALAD

New Netherlands Cole Slaw Salad image

This is also considered (Hot Cabbage Salad) and was first introduced to America by the Holland Dutch when they settled in New York in 1624. They called it "Kool-slaa" and considered this their "great salad dressed with vinegar." This is a recipe I found in my Grammie's Betty Crocker Picture Book.

Provided by Kimberly Biegacki

Time 15m

Number Of Ingredients 8

Ingredients

1/4 c mild vinegar (i used a white wine vinegar but rice vinegar would be even more mild)
1 Tbsp sugar
1 tsp salt
1/4 tsp pepper
1/2 tsp dry mustard
1 medium egg, slightly beaten
2 Tbsp cream
4 c finely shredded cabbage

Steps:

1. Heat to boiling in saucepan... 1/4 cup mild vinegar 1 Tbsp sugar 1 tsp salt 1/4 tsp pepper 1/2 tsp dry mustard 1 Tbsp butter
2. Add at least half of hot mixture to... 1 egg, slightly beaten (make sure you tempur the egg well; I would suggest using a whisk at this point.)
3. Then stir into the hot vinegar in saucepan. Cook until mixture thickens and boils. Remove from heat. Beat in... 2 Tbsp cream
4. Pour while hot over... 4 cups finely shredded cabbage
5. Serve hot or cold. To serve hot, place in pan over low heat just until heated through. I did heat mine in a pan and served it that way.
6. From: Shelia Senghas: As I was walking towards the steps she was standing on the porch. I greeted her and I asked her if she wouldn't mind holding the bowl so that I could take a photo of it. Then I asked her to move closer towards the bell. As I took a couple of photos I told her what it was for. She just smiled and got real happy and said, "I am going to be famous, I am going to be on the internet." Shelia made this with apple cider vinegar and loved it too.

COLESLAW WALDORF SALAD

Coleslaw Waldorf Salad image

Potlucks tend to have a lot of heavy dishes, so this bright, fresh Waldorf salad coleslaw recipe is a welcome addition. I came up with this recipe as a way to serve something crunchy and fruity with a touch of sweetness. Sometimes I add shredded coconut and use toasted pecans instead of walnuts. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 18 servings (3/4 cup each).

Number Of Ingredients 11

Ingredients

8 cups shredded cabbage
1 cup vanilla yogurt
1/2 cup mayonnaise
1/4 cup orange juice
2 tablespoons cider vinegar
2 large red apples, chopped
2 cups green grapes, halved
2 celery ribs, thinly sliced
3/4 cup chopped walnuts, toasted
1/2 cup golden raisins
1/2 cup chopped dried apricots

Steps:

Place cabbage in a large bowl. In another bowl, whisk yogurt, mayonnaise, orange juice and vinegar until combined. Pour over cabbage; toss to coat. Stir in remaining ingredients. Refrigerate until serving.

Nutrition Facts : Calories 139 calories, Fat 8g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 55mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

NORWEGIAN COLESLAW

Norwegian Coleslaw image

This tasty recipe was give to me by a friend whose ancestors were from Norway. I especially enjoy bringing this salad dish to family get-togethers since I can make it days ahead. A pint of it also makes a nice gift.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12-16 servings.

Number Of Ingredients 10

Ingredients

1 medium head cabbage
1 tablespoon salt
1-1/2 cups sugar
1 cup vinegar
1 teaspoon mustard seed
1 teaspoon celery seed
2 cups chopped celery
1 small green pepper, chopped
1 small sweet red pepper, chopped
2 carrots, shredded

Steps:

Shred cabbage and toss with salt. Cover and refrigerate at least 2 hours. In a saucepan, heat sugar, vinegar, mustard and celery seeds. Cook until the sugar dissolves, about 10 minutes. Cool completely. Add to the cabbage along with remaining vegetables; toss. Cover and refrigerate at least 1 week before serving. Keeps for 4-6 weeks in the refrigerator.

Nutrition Facts :

PENNSYLVANIA DUTCH COLESLAW

Pennsylvania Dutch Coleslaw image

My mother used to make this salad on holidays. With all the cabbage that is grown here in the Northwest, the recipe is a real natural for us! -Deb Darr, Falls City, Oregon

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 16 servings.

Number Of Ingredients 8

Ingredients

1 medium head green cabbage, shredded (about 8 cups)
1 cup shredded red cabbage
4 to 5 carrots, shredded
1 cup mayonnaise
2 tablespoons cider vinegar
1/2 cup sugar
1 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 146 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 239mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein.

KOALSLAS (HOLLAND DUTCH COLE SLAW)

Koalslas (Holland Dutch Cole Slaw) image

Make and share this Koalslas (Holland Dutch Cole Slaw) recipe from Food.com.

Provided by ElaineAnn

Categories Salad Dressings

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup vinegar
1/4 teaspoon pepper
1 teaspoon salt
1 tablespoon sugar
1/2 teaspoon dry mustard
1 tablespoon butter
1 egg, slightly beaten
2 tablespoons cream
3 cups cabbage, finely chopped

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.

Nutrition Facts : Calories 63.2, Fat 4.4, SaturatedFat 2.5, Cholesterol 41.6, Sodium 424.6, Carbohydrate 4.5, Fiber 0.9, Sugar 3.3, Protein 1.7

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