Coleslaw
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 346. Vision transcription from the scanned page; needs review.
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Ingredients
- 2 cups shredded cabbage
- 1 medium carrot, shredded
- 1/2 small green or sweet red pepper, finely chopped
- 2 green onions, sliced
- 1/2 cup mayonnaise or salad dressing
- 1 tablespoon vinegar
- 2 teaspoons sugar
- 1/2 teaspoon celery seed
Instructions
- In a mixing bowl combine cabbage, carrot, green or sweet red pepper, and green onions. For dressing, stir together mayonnaise or salad dressing, vinegar, sugar, and celery seed. Pour the dressing over the cabbage mixture; toss to coat. Cover and chill for 1 to 24 hours.
- Vinaigrette Coleslaw: Prepare as above, except substitute vinaigrette for dressing. For vinaigrette, in a screw-top jar combine 1/4 cup vinegar, 3 tablespoons salad oil, 2 to 3 tablespoons sugar, and, if desired, several dashes bottled hot pepper sauce. Cover and shake well.
- Nutty Citrus Coleslaw: Prepare as above, except omit green onions. Add 1 small orange, peeled, sliced, and chopped; 1/4 cup chopped walnuts; and 2 tablespoons raisins to the cabbage mixture.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Bowl'o'Coleslaw modified.jpg" by Wikimedia Commons contributor; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0); source: https://commons.wikimedia.org/wiki/File:Bowl%27o%27Coleslaw_modified.jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.