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Vintage Recipe
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As I was searching through a booth at a local antique mall for something to call out my name, my eyes landed on a cookbook entitled, “Our Favorite Salads: Favorites from Home Economics Teachers.” The tag line in the corner said that it had over 2000 favorite recipes. Salads + Home Ec Teachers? You know that cookbook was heading home with me that day! Of course, what that tag line failed to mention was that 1750 of those favorite salads involve a gelatin of some sort. *chuckle* Nevertheless, I had some cabbage in the crisper that needed to be used and I searched the salad cookbook for a coleslaw. And those home ec teachers did not fail me. Sure enough, wedged in between the molded fruit salads and the congealed vegetable salads (ah…just cut to the chase…no need to fancy up the names of those salads for us…no Sirree), was a recipe for green coleslaw that is perfect to taking to a summer picnic since there isn’t any of that pesky food-poisoning inducing mayo to ruin the fun.
I didn’t have any fresh parsley on hand but the recipe said I could use 1/4 cup of dried flakes. Don’t believe them. It seemed like it was too much and The Mister was giving it the “side eye” until he saw me eating it and decided that I wasn’t trying to kill him with whatever that stuff was that was clinging to the cabbage in abundance. Next time I make it with dried parsley, I’ll probably only use a tablespoon or so of it.
No Mayo Green Coleslaw {Vintage Home Ec Recipe}
2014-06-30 18:51:51
Serves 6
A quick and easy red wine vinegar based coleslaw that is perfect for summer picnics
Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
- 2 cups finely shredded cabbage
- 1/2 cup chopped fresh parsley or dried parsley flakes to taste
- 1/2 cup chopped green onion
- 1/2 green pepper, chopped
- 1 teaspoon salt
- 2 Tablespoons olive oil
- 3 Tablespoons red wine vinegar
- 1/2 teaspoon celery seed
- 3 Tablespoons sugar
Instructions
- Combine vegetables in a bowl. Whisk remaining ingredients together in a small bowl. Toss vegetables with dressing.
Notes
- The original recipe said to toss vegetables with dressing just before serving but we thought the coleslaw got better tasting the next day as the dressing and cabbage were able to mature and incorporate their flavors.
By DrJulieAnn - The Modern Retro Woman
Adapted from Mrs. Joan Nayes, Jamestown Jr. H.S., Jamestown North Dakota from Our Favorite Salads: Favorites from Home Economics Teachers
Adapted from Mrs. Joan Nayes, Jamestown Jr. H.S., Jamestown North Dakota from Our Favorite Salads: Favorites from Home Economics Teachers
Modern Retro Woman https://www.modernretrowoman.com/
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Years ago, when we were visiting my husband’s family in Arkansas, his aunt showed up with a cabbage concoction in a Mason jar. She called it “my railroad slaw,” a term I had never heard. I should have paid more attention, but to tell you the truth, I didn’t touch the slaw or talk to her about it. However, an internet search reveals recipes for “railroad slaw.”
That’s interesting, Kathy. I’ve never heard that term before (so, of course, I had to look it up as you suggested). I’ll admit that until I found this recipe, I believed coleslaw was a mayo based salad. I probably wouldn’t have touched it either.
Do you know why it is called railroad slaw? One site said it may have been because railroad workers ate it in the 19th century and another attributed it to the Harvey Houses. I used to have a Harvey House cookbook but I can’t seem to find it to confirm the assertion about it being served in the restaurants (it may have been one of the cookbooks I had to give up for the move two years ago).
Thanks for the info about the term “railroad slaw!”
The slaw my parents made had a vinegar and sugar dressing, and I don’t remember anything but shredded cabbage — no onions, green peppers, carrots. I didn’t have mayo-based slaw until I was an adult. My husband isn’t a fan of slaw, but I occasionally make “Chinese Cabbage Salad” — you know, with the almonds and ramen noodles.
BTW, I seem to have lost my automatic connection here — have to fill in my info in order to post. What do I need to do?
I upgraded the blog software so that may have done something funky to the Commentluv app. I’m not sure how to fix it, to tell you the truth 🙁 I’ll see what I can do.
Dr. JA- The mayo-less slaw looks great! I’ll have to try is, minus all but 1T of the parsley. Although I have some fresh in the fridge I need to use up and in that case I’d use the full amount. When it’s fresh I just think of parsley as a flavorful leafy-green.
Kathy- the disappearance of auto fill in may be due to a change on your computer. Have you cleared it lately? Or changed the auto fill? Mine is still showing up and when my hubby messes with it (in an effort to clean it up!) this always happens.
Sarah
You’re right, Sarah. Something did happen here — an upgrade to our very s-l-o-w satellite internet system. Always before, though, it seemed that when I filled in the boxes (name, email, website), this site would remember me. I wonder if I should just sign up to follow and see if that takes care of it. The worst that could happen is that I’m notified twice of new posts, right?
No, signing up to follow won’t impact the comments. They are two different systems.
It sounds like your cookies aren’t being recognized. If you accidentally set your browser for private browsing or have cleared your cookies during the upgrade, then that is what would be causing the problem.
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