The other day, I went to a fast-food restaurant (something I haven’t done in quite some time), and I ordered a “chicken strips platter” that came with a side of coleslaw. Because it had been a while since I’d had any coleslaw, I was looking forward to eating my little cup of coleslaw. Unfortunately, I spotted something (rather disgusting) in it: a long piece of LETTUCE that looked like it had seen better days! That was the first thing that turned me off about their “version” of coleslaw, and the second was its texture. It didn’t look (or really taste) like the coleslaw I remembered. I know “the times they are a’changing”, but really? Lettuce in coleslaw? Come on, people! Lettuce belongs in salads… NOT coleslaw!
Anyway… Rant aside. This made me want to make a batch of coleslaw when I got home from town. So… I snatched my tried and true cookbook (“Betty Crocker’s Cookbook: New and Revised Edition, Including Microwave Recipes” Second Printing ©1979) off its shelf and went straight to the index, looking for a coleslaw recipe. I found one on page 139, so I flipped to that page and started reading the recipe — and its FOUR variations. Just as I got to the last variation, two words caught my eye: “old-fashioned”. I suppose that’s just a single word, but still… It captured my attention. Since I tend to write historical romance most of the time, I like anything that could be considered to be “old-fashioned”, and that, as it turned out, included “Old-fashioned Cabbage Salad”. Since I had virtually all of the ingredients (except one: chopped pimientos, which, to be honest, I don’t remember seeing anywhere but stuffed into the green olives that I love so much), I decided to forego the coleslaw, figuring what I was going to make was close enough to coleslaw to satisfy my desire. I’m REALLY glad I took a risk and tried this recipe — for the first time ever! And now, without further ado, here is the recipe that is featured in this week’s (long-awaited) “Tasty Tuesdays” post:
Old-Fashioned Cabbage Salad
1/2 medium head green cabbage, finely shredded or chopped (about 4 cups)
1/3 cup white vinegar
1/2 small green pepper, chopped (about 1/4 cup)
3 Tablespoons vegetable oil
2 Tablespoons sugar
1 Tablespoon chopped pimiento
1 teaspoon instant minced onion
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon dry mustard
1/4 teaspoon pepper
Mix all ingredients. Cover and refrigerate 3 hours. Just before serving,, drain salad.
6 (1/2 cup) servings
I enjoyed my old-fashioned cabbage salad a day after making it, and I’m REALLY glad that I took a chance to make it for the first time. I ate it with a grilled cheese san’ich, and it gave me the crunch that I seem to crave. For me, this recipe is definitely “a keeper”, one that I’m sure I’ll be making frequently, especially during the summer! I think it’s a perfect “cook out” side dish!
As always, I’d love to get your thoughts about this recipe, especially if you take a chance to make it yourself. What are come of your favorite “cook out” side dishes? Looking forward to hearing from you.
Creating worlds with words.