Best 3 1940s Coleslaw Recipes

In the heart of the 1940s, when the world was bustling with change, a culinary sensation emerged that would forever leave its mark on the annals of American cuisine: 1940s coleslaw. This iconic dish, a vibrant blend of crisp vegetables and tangy dressing, captured the essence of a simpler time, embodying the resilience and resourcefulness of a nation on the brink of a new era. As we embark on a journey to explore the best recipe for 1940s coleslaw, let us delve into the history, flavors, and techniques that make this dish a timeless classic, cherished by generations of home cooks and culinary enthusiasts alike.

Check out the recipes below so you can choose the best recipe for yourself!

ORIGINAL OLD BAY® COLESLAW

Original Old Bay® Coleslaw image

This recipe used to be printed on the Old Bay® cans, but it was removed a decade or more ago; it is very different than the one on the current Old Bay website. I much prefer this one and even today occasionally see a posting from someone looking for the old recipe from the Old Bay can. Well, here it is!

Provided by HowieC

Categories Salad Coleslaw Recipes With Mayo

Time 20m

Yield 8

Number Of Ingredients 8

Ingredients

½ cup mayonnaise
2 tablespoons chopped onion
1 tablespoon vinegar
2 teaspoons white sugar
1 teaspoon seafood seasoning (such as Old Bay®)
3 cups shredded cabbage
½ cup shredded carrots
¼ cup chopped green bell pepper

Steps:

Whisk mayonnaise, onion, vinegar, sugar, and seafood seasoning in a salad bowl until sugar has dissolved. Stir cabbage, carrots, and green bell pepper into dressing until coated.

Nutrition Facts : Calories 114.7 calories, Carbohydrate 4.2 g, Cholesterol 5.2 mg, Fat 11 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 1.6 g, Sodium 151.7 mg, Sugar 2.6 g

1940'S COLESLAW

1940's Coleslaw image

The original title is simply Coleslaw. I added the 1940's as this recipe is for a request for coleslaw made with a cooked dressing. Since most dressings for coleslaw today are not cooked and this book is from the 40's I renamed the recipe to help distinguish it from today's typical deli fare.

Provided by Steve P.

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

2 cups shredded cabbage
1 cup diced apple (optional)
3 egg yolks
1/2 cup sugar
2 tablespoons butter
1 tablespoon salt
1 cup cream or 1 cup milk
1 cup vinegar
1/8 teaspoon cayenne pepper
3 egg whites
1/2 teaspoon dry mustard
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
1 1/2 tablespoons flour
1/8 teaspoon paprika
1 pinch cayenne pepper
1 beaten egg
1 cup milk
4 tablespoons vinegar
1 1/2 tablespoons butter

Steps:

Prepare slaw by finely shredding cabbage and crisping in cold water.
Then dry the crisped cabbage; combine with the optional diced apples if you are using them and add about 1/3 cup of either Slaw dressing or Cooked Salad dressing.
Serve warm or chilled.
If you prefer hot slaw Omit apples, omit crisping after shredding the cabbage and boil the cabbage in slightly salted water until tender.
Serve with either of the listed dressings while they are still warm and the cabbage is still hot.
To prepare slaw Dressing: Mix egg yolks, sugar, butter, salt, cream or milk, vinegar, and cayenne pepper.
Beat well.
Beat egg whites stiff and fold in.
Cook in double boiler until thickened.
To Prepare Cooked salad Dressing: Mix mustard, salt, sugar, flour, paprika, and cayenne pepper.
Add egg and mix thoroughly.
Add milk and vinegar.
Cook over hot water (double boiler), stirring frequently, until thick.
Add butter.
Cook and stir until melted.

HELLMAN'S COUNTRY-STYLE COLESLAW

Hellman's Country-Style Coleslaw image

Make and share this Hellman's Country-Style Coleslaw recipe from Food.com.

Provided by gwynn

Categories < 15 Mins

Time 15m

Yield 4 cups

Number Of Ingredients 10

Ingredients

1/2 cup Hellmann's mayonnaise
2 tablespoons sugar
2 tablespoons cider vinegar
3/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon celery seed
4 cups coarsely shredded cabbage
3/4 cup coarsely shredded carrot
1/2 cup diced green pepper
2 tablespoons sliced green onions

Steps:

In medium bowl stir together first 6 ingredients.
Add remaining ingredients; toss to coat well.
Cover; chill at least 2 hours.

Nutrition Facts : Calories 171.9, Fat 10.1, SaturatedFat 1.5, Cholesterol 7.6, Sodium 673.3, Carbohydrate 20.5, Fiber 2.6, Sugar 12.2, Protein 1.8

Tips:

Use fresh, crisp cabbage: The fresher the cabbage, the better your coleslaw will be. Look for heads of cabbage that are heavy and tightly packed, with bright green leaves.
Shred the cabbage thinly: Thinly shredded cabbage will absorb the dressing better and make for a more tender coleslaw. You can use a food processor fitted with a shredding blade, a mandoline, or a sharp knife to shred the cabbage.
Make the dressing ahead of time: The dressing can be made up to 24 hours in advance, which will allow the flavors to meld. If you're making the dressing ahead of time, be sure to store it in the refrigerator.
Don't overdress the coleslaw: Coleslaw should be moist, but not soggy. Add the dressing gradually and toss the coleslaw until it's evenly coated.
Chill the coleslaw before serving: Coleslaw is best served chilled. Refrigerate the coleslaw for at least 30 minutes before serving, or up to 24 hours.

Conclusion:

Coleslaw is a classic side dish that can be enjoyed with a variety of meals. It's a refreshing, crunchy, and flavorful dish that's perfect for summer gatherings. With so many different recipes to choose from, there's sure to be a coleslaw recipe that everyone will love. So next time you're looking for a quick and easy side dish, give coleslaw a try. You won't be disappointed!