Coleslaw with a Difference

1 large cabbage

1 large onion

1 green pepper

Put in layers in bowl.

Sprinkle one small cup sugar over but do not stir.

Boil together:

1 tspn mustard

1 tspn celery seeds

1 tspn salt

1 cup vinegar

3/4 cup salad oil

Do not stir this mixture, but pour straight over slaw, put in fridge overnight. Drain off excess dressing. This slaw will keep for two weeks if you keep adding cabbage to keep crisp.

Source: The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.91.

Unusual Coleslaw

October will herald Unusual Coleslaw's seventh year of blogging, so I think it is time to dig into the archives in search of a month or so of memorable posts. Where it all began:

Unusual Coleslaw

1 cabbage

3 carrots

2 capsicums

3 onions

4 celery sticks

1 cup sugar

1 cup vinegar

3/4 cup salad oil

1 tspn salt

1 tspn mustard

1 tspn celery seed

Method: Shred cabbage finely, grate carrot. Dice remaining vegetables finely. Place together in large bowl. Sprinkle 1 cup sugar over vegetables. Boil together salad oil, vinegar, mustard, salt and celery seed. Pour over vegetables. DO NOT STIR. Cool. Cover bowl with a lid and leave in fridge for 24 hours. Mix and pour off excess liquid before serving.

Source: Oodnadatta Cookbook (1986), p.11.

2008

Edit 28/9/2014: Anne of the wonderful Queensland blog Pineapple Princesses (two pineapple enthusiasts who are brave enough to cook and eat their vintage recipes) has made 'Unusual Coleslaw' (and made Unusual Coleslaw's day!) and here it is. Anne tells me it is delicious:

Rice Coleslaw

3 cups cooked Rice

1 cup grated Carrot

1/2 cup chopped Capsicum

2 cups shredded Cabbage

1 cup Pineapple pieces

1/2 cup chopped Shallots

Dressing:

1/3 cup French Dressing

1/3 cup Mayonnaise or sour Cream

Pinch Ginger

1/2 tspn Sugar

Salt and Pepper

Method: Add dressing to above vegetables and rice, blend well and season to taste. Garnish with extra pineapple pieces and toasted almonds.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.19.

Coleslaw

1/2 cabbage - shredded

1 onion - diced

1 red capsicum - chopped

1 cup sugar

1/2 cup oil

1/2 cup vinegar

1 tsp mustard

1 tsp celery seed

Method: Put cabbage, onion and capsicum in a bowl and sprinkle sugar over top. Heat vinegar, oil, mustard and celery seeds together. Pour over cabbage mix. Leave for at least 24 hours. This will keep for a week and still be crunchy. NB: tastes like coleslaw from K.F.C.

Source: Burra Kindy Cookbook (Burra, 2002)

Coleslaw

3 cups finely shredded heart of cabbage
1/2 red and 1/2 green capsicum
2 large pickled onions
1 large gherkin
1 cup pineapple pieces

Method: Dice capsicums, onions and gherkin. Mix all together and toss in salad dressing.

Source: The South Australian Country Women's Association Incorporated Presents Ways with Fruit and Vegetables (Adelaide: 1st edn, 1977), p.2.

Coleslaw Salad

1 large onion
1 or 2 carrots
2 apples
1/2 tin peaches
small cup sugar
1 cup vinegar
salt to taste
cabbage
4 dsp fresh cream

Method: Grate or chop very finely onion, carrot, apples and peaches. Place in large container with lid and add the salt, sugar and vinegar. Place in refrigerator overnight. Next day shred cabbage. Pour over the mixture from the refrigerator and add the cream. Toss and serve.

Source: contributed by D. Dickens in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.15.

Asparagus in Salad

A tin of asparagus tips (drained) added to coleslaw or apple and celery salad gives a special flavour.

Source: The South Australian Country Women's Association Incorporated Presents Ways with Fruit and Vegetables (Adelaide: 1st edn, 1977), p.1.

Unusual Coleslaw

1 cabbage
3 carrots
2 capsicums
3 onions
4 celery sticks
1 cup sugar
1 cup vinegar
3/4 cup salad oil
1 tspn salt
1 tspn mustard
1 tspn celery seed

Method: Shred cabbage finely, grate carrot. Dice remaining vegetables finely. Place together in large bowl. Sprinkle 1 cup sugar over vegetables. Boil together salad oil, vinegar, mustard, salt and celery seed. Pour over vegetables. DO NOT STIR. Cool. Cover bowl with a lid and leave in fridge for 24 hours. Mix and pour off excess liquid before serving.

Source: Oodnadatta Cookbook (1986), p.11.