Rediscovering Tradition: Sweet and Sour Cole Slaw Recipe

A Fresh Take on a Classic: The Story of Sweet and Sour Cole Slaw

The journey of Sweet and Sour Cole Slaw began in kitchens where making meals last was imperative. This Cabbage Salad, rich in history, found its way into hearts through generations, becoming a cornerstone of Traditional Cooking. It wasn’t merely a meal but a Healthy Snack that bridged the past and present. With each family adding their spin, using ingredients like Mustard Powder and Vinegar Recipes, the evolution never compromised the essence of the original Cabbage Recipe. Indeed, it thrived, reflecting a shared Cooking Legacy.

Ingredients Woven Through Time

Assembling this Sweet and Sour Cole Slaw requires a few, easy-to-find ingredients.

• Half of a medium cabbage sliced thin, forms the crux of this dish.
• Three eggs whisked together with 1/2 cup vinegar create a tangy dressing.
• The mix sweetens with 1/2 cup sugar, while 1/2 tsp salt adds depth.
• 1 tbsp of mustard powder gives the Homemade Dressing its zing.

this For later use

These simple components unite to recreate a cherished family recipe, a snapshot in the mosaic of culinary tradition.

Creating Sweet and Sour Cole Slaw: A Step-by-Step Guide

Start with slicing half of a medium-size cabbage thinly. The cabbage will need to boil until tender, a crucial step to make it ready for the dressing. Drain it well afterward. This prepares the cabbage perfectly for absorbing the sweet and sour dressing, an essential aspect of this heirloom recipe. In a small pot, mix eggs, sugar, vinegar, and mustard powder thoroughly. This mixture should then be heated until it thickens, signaling it’s done. This egg-based dressing, with its vinegar tang and sweetness from the sugar, is a nod to vintage recipes. Drizzle this warm dressing over the softened cabbage, combining them thoroughly. Once mixed, let the cabbage cool down. Placing it in the fridge ensures it’s chilled just right, making it an excellent fridge snack or a healthy snack on toast. This recipe, a testament to traditional cooking and a family recipe treasure, emphasizes patience as letting the flavors meld in the fridge elevates a simple cabbage salad into a cherished culinary legacy.

Rediscovering the Heart of Home Cooking

Bringing back Sweet and Sour Cole Slaw from the family archives does more than just tantalize the taste buds. It reconnects us with those who came before, using a simple Cabbage Recipe as our bridge through time. Every chopped cabbage, every whisk of that Homemade Dressing, breathes life into stories and traditions that risk being forgotten. Thus, diving into those Heirloom Recipes, and sharing these Vintage Recipes, like the cherished Sweet and Sour Dressing, becomes an act of remembrance and celebration. It’s a plea to keep the culinary legacy, from the simple joys of Boiling Vegetables to the complexities of Egg-based Dressing, alive and well in family kitchens across generations. So, we urge you to sift through those old cookbooks, to resurrect the tradition of a Healthy Snack or a Fridge Snack that speaks of home, of history, and of the hearts that once made it. This is more than just about a Cabbage Salad; it’s about crafting a legacy of love, one Cole Slaw at a time.

Check out the recipe card as well

Sweet and Sour Cole Slaw

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• Author: EsmeSalon
• Prep Time: 10 minutes
• Resting Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour
• Yield: 1 1x
• Category: Breakfast
• Method: Easy

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Description

Have you tried this mouthwatering Sweet and Sour Cole Slaw yet? If not, then you need to get going, as it’s bursting with flavor and perfect for any occasion, it’s a must-try. Add a tangy twist to your meals.

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Ingredients

Units USM Scale 1x2x3x

• 1/2 of medium size Cabbage thinly sliced
• 3 eggs
• 1/2 cup vinegar
• 1/2 cup sugar
• 1/2 tsp salt
• 1 tbsp mustard powder

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Instructions

1. Boil the thinly sliced cabbage until soft and drain well. Set aside.
2. In a small pot add the sugar, vinegar, mustard powder, and eggs, then mix it well.
3. Bring the pot with the egg mixture to a boil and cook until it thickens.
4. Pour the hot egg sauce over the cabbage and mix well.
5. Let the cabbage cool and then transfer it to the fridge until needed.

This is a recipe my late sister made many years ago, I found the notes the other day by chance. I use it as a snack on toast.

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Equipment

Stainless Steel Colander

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Notes

Prepared, tried, and tested by Edward from The Recipe Hunter: Tried and Tested Recipes from Home Chefs

Nutritional value represents the entire recipe!

Nutrition

• Serving Size: 1
• Calories: 771
• Sugar: 115.8 g
• Sodium: 1465.2 mg
• Fat: 16.9 g
• Saturated Fat: 5 g
• Trans Fat: 0.1 g
• Carbohydrates: 130.2 g
• Fiber: 12.1 g
• Protein: 26.2 g
• Cholesterol: 558 mg

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