Basic Family Reunion Coleslaw
"Yep, this is the real stuff that your Great Aunt Martha made for her covered dish at the annual family reunion down at the old home place. No frills but wonderful cole slaw. This is the recipe that I exclusively use on pork barbeque sandwiches too. This cole slaw is NOT "milky-runny," even though it is mayonnaise-based. The original recipe comes from Art Ginsberg ("Mr. Food")."
photo by MarieRynr
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
8 cups
ingredients
- 1 cup mayonnaise
- 3 tablespoons fresh lemon juice, strained
- 2 tablespoons sugar
- 1 teaspoon salt
- 6 cups cabbage, shredded
- 1 cup carrot, shredded
- 1⁄2 cup green bell pepper, chopped
directions
- In a large bowl, combine mayonnaise (don't use Miracle Whip!), lemon juice, sugar and salt.
- Add cabbage, carrots and green bell pepper. Toss and refrigerate.
- Will keep for three days or more.
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Reviews
-
I really enjoyed this slaw with the lemon juice! Thanks Pat! Made for the Cookbook tag game. -
Not our cup of tea. Made as directed but missed the vinegar as in other recipes. Sorry. -
Your recipe is one of the better ones in that it really doesn't turn into that watery mess that sometimes happens. The leftovers were still fine overnight. I found the slaw itself very mild, not tart or bitter. I will use your recipe again. Thank you for sharing!!! -
This recipe for coleslaw was spot on! Simple, easy and delicious. I made it for my Christmas Eve supper and served it with Barbequed Pulled Pork. Everyone really enjoyed it. I'll definitely be making this again! Thanks!
RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
