Cole Slaw Recipe: Classic Recipe for Vinegar Cole Slaw
Few things say summer like a good Cole Slaw Recipe. The tang of vinegar and the way the dressing interacts with the cabbage make a unique salad that is amazingly popular. Each year, it seems, creative cooks find new variations on the traditional cole slaw recipe. The cole slaw recipe I’m sharing today is pretty classic and basic, but it is a delicious compliment to your 4th of July picnics…or any time of year. Enjoy this vinegar Cole Slaw Recipe.
This Cole Slaw Recipe is a good keeper for several days in the frig.
6-8 cups shredded cabbage
2 carrots, shredded
1 green bell pepper, chopped
1 cup or so chopped onion
1 cup each: sugar and cider vinegar
½ cup water
2 teaspoons mustard seed
Combine cabbage, carrots, pepper and onion.
Set aside while combining sugar, vinegar, water and mustard seed into a medium saucepan.
Bring to a boil and reduce heat. Simmer, uncovered, 15 minutes or until slightly thickened.
Pour over cabbage mixture. Mix well. Cover and refrigerate 4 hours or overnight.
My favorite vinegar cole slaw recipes.
Classic Cole Slaw Recipes | Shuller’s Wigwam Restaurant.
THE REAL DEAL: WIGWAM RESTAURANT’S AUTHENTIC HOT SLAW
From a very yellowed newspaper article from 1982. This famous Cincinnati restaurant was a favorite of legions of folks. The article talked about Wigwam’s 60th anniversary. Chef/owner Leo Shuller shared this famous recipe.
“Cut ham fat into cubes about 3/4 to 1” each. (He must have meant ham with some fat on it, not just ham fat).
Cook in skillet until browned and slightly crisp.
Drain off grease and reserve browned ham. Heat vinegar and sugar in amounts to suit taste.
Shred cabbage as for cole slaw. Portion shredded cabbage into salad bowls.
Ladle 1-1/2 oz (per bowl) hot vinegar-sugar mixture over cabbage
Then ladle 1-1/2 oz crisped ham fat over cabbage.”
Cole slaw can be mayonnaise or vinegar based – and can be a colorful celebration on your plate!