Coleslaw (without mayo)???? - BBQ Central

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Old 07-29-2006, 05:01 PM   #1
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Here's some more from my files:

BAR-B-QUE SLAW
3 lbs cabbage
1 can tomatoes
½ cup vinegar
½ cup sugar
½ can pimentos, chopped fine
1 small bell pepper, chopped fine
Salt and pepper to taste

Grate cabbage and put in a large wide mouthed jar. Mix other ingredients together. Pour over the cabbage and add tomato sauce to make slaw red enough.

BAR-B-Q SLAW
3 lbs cabbage, shredded
1 (No 2) can of tomatoes
1 small jar of pimentos, chopped
½ pint vinegar
1/8 cup salt
1 cup sugar
½ tsp red pepper

Mix and store in refrigerator. Keeps well


SLAW
1 large cabbage, shredded
1 large onion, chopped
1 large green bell pepper, chopped
1 cup sugar
1 cup vinegar
¾ cup salad oil
1 tsp dry or prepared mustard
1 tsp celery seed
1 Tbsp salt

Place first 3 ingredients in a large bowl. Place sugar, vinegar, oil, mustard, celery seed, and salt in a saucepan. Bring to a boil and pour over cabbage, onion and pepper. Refrigerate overnight. Will keep a week or more.



CABBAGE SLAW
6 lbs cabbage, shredded
1 jar sweet salad cubes
3 bell peppers, chopped
1 large can tomatoes
1 cup sugar
1 cup vinegar
½ tsp red pepper
Salt and pepper to taste

Mix all ingredients together and put into a gallon jar. Keeps in refrigerator 2 to 3 weeks.


NAN WILEY’S 24-HOUR SLAW

1 medium cabbage, chopped
1 small onion, sliced thin
1 green pepper, diced
½ cup (or more) diced celery
8 stuffed olives, sliced, or 1 small jar pimientos
¾ cup sugar
1 cup vinegar
1 tsp salt
1 tsp celery seed
1 tsp mustard (dry or prepared)
1 tsp black pepper
1 cup salad oil

Place the first 7 ingredients in a large bowl, then boil together the vinegar, salt, celery seed, mustard, and black pepper. When all has boiled to mix well, add salad oil and bring to a boil again. Pour over cabbage mixture and mix well. Cover and refrigerate for 24 hours. Keeps well for several days.

Variation: In place of salad oil, use 1 cup Italian salad dressing.



SARAH’S SLAW

4 cup grated cabbage
2 ribs celery, chopped fine
4 green onions, chopped fine
3 Tbsp (rounded) mayonnaise
3 Tbsp white vinegar
1 tsp (rounded) sugar, or 1 pkg Sweet and Low
Salt

Salt lightly. Mix and refrigerate


FAYE’S SOUTHERN SLAW

1 head cabbage, chopped stringlike
½ cup vinegar
¾ cup water
1 tsp salt
Pepper to taste
¼ cup oil
6 Tbsp sugar
1 ½ tsp lemon juice
1 carrot, grated

Mix all ingredients together, except cabbage and carrot, whisking real well until sugar is melted. Taste; if too sour for your taste, add sugar, one tsp at a time. Let stand 30 min.
In the meantime, chop cabbage and carrot, combine. Pour mixture over cabbage and carrot. Seal tightly in Tupperware. Lasts for a week.



HOT SLAW

1 medium cabbage
Salt
Pepper
1/3 cup sugar
4 or 5 Tbsp vinegar
2/3 cup sour cream

Shred cabbage and cook slowly in a heavy covered pot until tender, using as little water as possible to prevent scorching. Do not overcook. Season to taste with salt and pepper and about 1/3 cup sugar. Add 4 or 5 Tbsp of vinegar. Add about 2/3 cup thick sour cream. Let stand on low heat for a few minutes (do not let mixture boil) and serve.
Makes 6 to 8 servings.


PICNIC COLE SLAW

1 head cabbage, shredded
1 onion, chopped
1 carrot, grated
¾ cup vinegar
1 tsp prepared mustard
2 Tbsp vegetable oil
1 (6 oz) can frozen undiluted apple or pineapple juice concentrate
Salt and pepper to taste

Combine the cabbage, onion and carrot in a large insulated ice bucket. Stir in the vinegar, mustard and salad oil. Add the frozen juice concentrate and keep bucket tightly closed until serving time. Stir well and season to taste.
Makes about 16 servings.



MARINATED SLAW

1 lb cabbage
1 Tbsp salt
1 small onion
¾ cup sugar
1 large green pepper
1 red pepper
1 cup vinegar
1 tsp celery seed

Chop cabbage, pepper and onion. Dissolve sugar in vinegar and bring to a boil. Pour over cabbage. Let stand 5 min. Put in a jar and refrigerate. Can keep 6 months in refrigerator.


VINEGAR SLAW

1 gal shredded cabbage
1 large green pepper, chopped
1 small red pepper or pimento, chopped
2 small onions, chopped
¼ cup salt
2 cups vinegar
2 cups sugar

Mix first 5 ingredients together and let stand 30 minutes. Squeeze out. While the mixture is standing, mix well the vinegar and sugar. Pour over first mixture after it has reached its standing time. Put in covered container. Keep in refrigerator.



KENTUCKY FRIED CHICKEN SLAW

8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice


1. Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).
2. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth.
3. Add the cabbage, carrots, and onion, and mix well.
4. Cover and refrigerate for at least 2 hours before serving.
Serves 10-12.
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Old 07-29-2006, 05:02 PM   #2
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okay... a couple of them had mayo. 8-[
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Old 07-29-2006, 05:12 PM   #3
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They're all good. I got them out of old church cookbooks over the years.
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Old 07-29-2006, 05:13 PM   #4
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Quote:
Originally Posted by Finney
They're all good. I got them out of old church cookbooks over the years.
Old church cook books have the best recipes....I think you're ok finney
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Old 07-30-2006, 08:30 PM   #5
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Old church cookbooks are some of the best secret weapons I have!! I never pass one up. AND I mean NEVER pass one up. So many tried and true recipes...God bless them grannies!
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