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Lindac Cole Slaw

14 years ago

Why does this always happen to me? I'm at the cottage, in the middle of making Lindac's cole slaw and I just remembered I gave my copy of her recipe to a friend who loved it.

I know it's cider vinegar, veg oil, dry mustard, celery seed and sugar but can't recall amounts.

If anyone has it I'd really appreciate the info. If not I think I can wing it.

Thanks

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Comments (10)

lindac
14 years ago
amazing I am crunching some as I read!
Cole Slaw, Fred Harvey's
Shred one medium head of cabbage and one medium onion (use the 1 mm slicing blade on the Cuisinart)
Add 1/2 c. sugar
Heat together 1 1/2 tsp salt
1 tsp dry mustard
1/2 cup peanut oil (I use canola)
1/2 c cider vinegar
1 tsp celery seed
Pour over cabbage, stir and let sit at least 4 hours I sometimes add black pepper and green pepper.
You can triple the recipe and only need to double the dressing.
User
Original Author
14 years ago
Thanks Linda!!!!!

Great recipe, always a hit......serving with Sue's Roadhouse ribs and my cheater baked beans
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Canning cole slaw??
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Here is the video link. It isn't a mayo-based dressing it is vinegar-based. It is a personal, made-up recipe so there is no way to know if it is safe or not for long term shelf storage. I would note that it is a small amount of liquid for the very large heads of cabbage used (and she left out the peppers and onions so it would be even more dense if those were added) and she heavily packed the jars which isn't recommended and then processed it in a steam canner for 15 mins. which wouldn't be considered safe either (and she admits to that). Your choice, your risk. Dave Here is a link that might be useful: Canning coleslaw
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No advice on the roaster here either. Lindac's cole slaw is excellent if you like a vinegar based slaw. Cole Slaw, Fred Harvey's Shred one medium head of cabbage and one medium onion ( use the 1 mm slicing blade on the Cuisinart) Add 1/2 c. sugar Heat together 1 1/2 tsp salt 1 tsp dry mustard 1/2 cup peanut oil ( I use canola) 1/2 c cider vinegar 1 tsp celery seed Pour over cabbage, stir and let sit at least 4 hours Linda's notes: I sometimes add black pepper and green pepper. You can triple the recipe and only need to double the dressing.
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Alaskan cole slaw and reason it's named that by me :o)
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Comments (24)
Would you mind if I changed the name to Hawaiian Cole Slaw so I can serve it at the luau I am planning? And I think I will use dried cherries. And maybe add a little pineapple. Thanks for the recipe.
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I shred the cabbage very fine, or buy the already shredded called "Angel Hair". Add some very thinly sliced bell pepper, carrot, radishes, whatever you prefer. When making for the whole family I cheat and use bottled Cole Slaw dressing. There is a bottled poppy seed dressing that we all like a lot for cole slaw, too. I think the crushed pineapple would be good in this one, too, but would leave out the radishes and bell pepper if using pineapple. Or, I sprinkle the finely shredded cabbage with a little salt, a very little sugar, some celery seed and some mustard seed. Let it sit for a couple of hours, or even over night. When ready to serve, add a little white Balsamic vinegar and some vegetable oil, or oil of your choice. (I found olive oil to be too 'heavy' for this, but others may like it). Some white pepper to taste. Mix thoroughly. Sorry, I can't give measurements, I've never had any, I just do it kind of by gosh and by golly. But it has always come out good. Definitely some delicious sounding ideas here to try! Rusty
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jude31
14 years ago
Linda C and Chase, do you ever cook country style pork ribs and if so do you cook them the same way? They have so much more meat on them.

jude
lindac
14 years ago
Nope....if I want ribs I buy baby back....if I want BBQ pork I'll do a loin or a small shoulder ( slice off the butt) or even some chops...
BBQ ribs are not about the meat but the chewing off the bone....and the sauce and smoke....and the smaller the bits of meat on the bones the better the taste.
Oh dear....I wish I didn't have chicken in the oven.....
jude31
14 years ago
Okaayyy!
User
Original Author
14 years ago
Idon't do country ribs either. Well not true, I do them now and again but I don't think of them as "ribs", more like pulled pork. For me ribs have to be baby backs, long slow dry cook and then finished on the grill basted with sauce.
jude31
14 years ago
I was just wondering, not meaning they were the same thing.
I agree they are more like pulled pork.
Thanks.
jude
trudymom
14 years ago
lindac, do you put it in the fridge for that 4 hours? Probably a dumb question... Sounds delicious!!

Thanks!
laceyvail 6A, WV
14 years ago
I make this great cole slaw without the sugar and it's still delicious.
lindac
14 years ago
Usually I refrigerate it during the "setting time"...but it will marinate faster on the counter if you are in a hurry.

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