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Tangy, sweet coleslaw makes a great combo

December 02, 2009|By JOYCE SUMMERS / Special to The Herald-Mail

My grandmother on my mother's side was also a wonderful cook and baker. Many recipes were not written down; she cooked by look and feel.

This coleslaw recipe falls into that category. She never measured anything, just put the ingredients together until they looked, felt and tasted right.

Along the way, with passing the ingredients for the coleslaw recipe around, our family has attached measurements so that this recipe can be shared more easily.

The interesting thing about Grandma Dudrow's coleslaw is the Cool Whip topping and cherries. The sweetness of the cool whip balances the tang of the vinegar dressing; the combination is delicious.

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If you've not tried coleslaw with a sweet topping, you'll be pleasantly surprised.

-- Joyce Summers

Grandma Dudrow's coleslaw



Dressing

2 eggs
1/4 cup water
1/4 cup vinegar
1/4 cup sugar

Slaw

7 cups finely chopped cabbage (see cook's note)
1 green pepper, finely chopped
1 teaspoon celery seed, or to taste
dash of salt
dash of sugar

Topping

8-ounce tub Cool Whip
6 to 12 maraschino cherries

For the dressing, whisk the eggs in a small bowl. Combine water, vinegar, and sugar in small saucepan. Cook over low heat until sugar is dissolved, stirring frequently. Temper the eggs by adding about 1/8 cup of the warm water-vinegar-sugar mixture to the eggs in the bowl, and whisk. Add another 1/8 cup of liquid and whisk again.

Then add the egg mixture to the liquid mixture in the saucepan and cook, stirring constantly, over low heat until it just starts to thicken, about 3 to 5 minutes. The eggs should be well combined with the liquid. Don't overcook, or you might scramble the eggs.

Remove from heat and pour into larger mixing bowl and let cool for several minutes.

In separate bowl, mix slaw ingredients together, then combine with dressing. Transfer to serving bowl and top with 3/8 inch to 1/2 inch Cool Whip. Add cherries as garnish.

Cook's note: The slaw mixture is nicest when the cabbage is chopped very fine, or processed in a food processor until fine. The "shredded paper" style with long strands of cabbage doesn't work well underneath the whipped topping.

-- Submitted by Joyce Summers, personal chef and owner of Dinner's On! Personal Chef Service, Frederick, Md.; www.dinnersonnow.com

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