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                 Cole Slaw

Cole Slaw There are two types of Cole Slaw popular in North America that are just perfect to accompany any meal.  Creamy made famous by the KFC organization and California that is more colourful and does not contain any mayonaise or milk products.

For a Sunday dinner, put both types on your table and see which one the folks like the best.

California Cole Slaw


1 small head cabbage, shredded
1 small white onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 small carrot, shredded
1/2 cup cider or white vinegar
3 tablespoons white sugar (for diabetics try Stevia drops to sweeten)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup vegetable oil

(For a more colourful salad use mixture of green and red cabbage)


In a large salad bowl, place the cabbage, onion, green bell pepper, red bell pepper and carrot. Combine the vinegar, sugar, salt, pepper and vegetable oil in the bowl with the vegetables. Toss the mixture until the vegetables are fully coated with the marinade.

Makes 6 cups

" A sweet summer slaw filled with fresh vegetables. It tastes even better the second day after the vegetables have soaked in the marinade. "

Refrigerate the Cole Slaw for a minimum of 2 hours before serving - the longer the Cole Slaw is in refrigerator, the better the Cole Slaw becomes.

This sweet and tangy slaw must be made a day in advance and can last in the refrigerator for a week or two. Since it does not use any mayonnaise or buttermilk, it is perfect to bring to an outdoor or indoor feast.

Yield: 8 servings.

KFC Type Creamy Cole Slaw

A creamy cole slaw, similar to the style served at Kentucky Fried Chicken restaurants.

6 cups finely sliced cabbage
1 cup finely shredded carrots
1/4 cup sugar
(for diabetics try Stevia drops to sweeten)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup milk
1 cup mayonnaise
1/2 cup buttermilk
1/2 teaspoon celery seed
2 shakes tabasco sauce
3 tablespoons dry minced onion

Mix the cabbage and carrots in a large bowl. Toss with the sugar, salt and pepper. Drench it all with the milk, tossing to distribute evenly. Cover and refrigerate 10 minutes.

Combine mayonnaise and buttermilk. Blend in celery seed, tabasco sauce and onion. Mix dressing well with the cabbage mixture. Cover and refrigerate at least one hour.

This shrinks considerably while standing. Drain excess liquid if you wish. This Cole Slaw will not keep well more than 24 hours.

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