Way back when I was growing up on the farm, cabbage was a winter salad staple.
My grandmother always prepared the most attractive and delicious coleslaw with grated cabbage, apple and carrot. After mixing it with her homemade cooked salad dressing she would ring the bowl with very finely grated carrots. All the grating was done on an old tin hand grater.
So it is with nostalgia that I make coleslaw from scratch today.
I must say that the food processor makes the job a breeze and the fresh taste is a big reward.
I have made variations on this recipe from “The Best of Susan” in Good Housekeeping Cookbook since I was a young bride.
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Salad Dressing Ingredients
- 1/2 cup mayonnaise
- 3/4 teaspoon salt
- 1/2 teaspoon sugar
- 1 Tablespoon vinegar or lemon juice
- 1 Tablespoon milk
- Dash pepper
- Dash paprika
- 4 cups cabbage finely shredded
- 1/3 cup celery diced
- 1/3 cup green pepper thinly sliced
- 1/3 cup carrot grated
- 1/4 cup radish sliced
- 1 Tablespoon onion minced
Pots and Utensils
- 1 Food processor or hand grater
- 1 Medium salad bowl
- 1 Small jar for salad dressing
Salad Dressing Instructions
- Add all ingredients to a small jar.
- Put the lid on the jar and shake to combine the ingredients.
- Store in the refrigerator.
- Use the food processor to chop and shred all of the vegetables.
- Gently toss all ingredients in a bowl.
- Mix in the coleslaw dressing.
- Garnish with tomato wedges and parsley sprigs.