Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes on her blog at http://grandmasvintagerecipes.blogspot.com
Coleslaw is considered a side dish but side dishes can make or break the meal. And a really good coleslaw can be the highlight of the meal and can add to the foods it is served with. This side dish is often served as a condiment on burgers and on barbecue sandwiches. It goes great with fried chicken, ham and beans, pork roast, and many other main dishes. Here are two old fashion recipes to give your meals that special flavor. Choose from Apple Walnut Coleslaw or Mrs. Eads' Southern Coleslaw.
APPLE WALNUT COLESLAW
4 cups shredded cabbage
1 cup chopped apple
1/2 cup chopped celery
1/2 cup raisins
1/4 cup chopped walnuts
1 cup mayo-style salad dressing
1/4 cup French dressing
1 tsp salt
pepper to taste
In a large bowl toss the cabbage, apple, celery, raisins, and walnuts.
In a small bowl, mix together the salad dressing, French dressing, salt and a dash of pepper to make the slaw dressing. Add the dressing to the cabbage mixture and mix lightly. Refrigerate until serving time.
Serves 8
MRS. EADS' SOUTHERN COLE SLAW
1 med head of cabbage
1 med green bell pepper
1 cup chopped celery
1/2 cup vegetable oil
1/2 cup vinegar
1 cup sugar
salt and pepper to taste
Chop the cabbage and bell pepper in a large bowl. Add the chopped celery, salt and pepper. Dissolve the sugar in the oil and vinegar; add to the vegetables. Toss mixture together well. Refrigerate overnight or all day before serving.
Enjoy!
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