Name: Cold Slaw
Ingredients: 1 head of cabbage; French dressing or mayonnaise

Cold Slaw

Ingredients

1 head of cabbage
French dressing or mayonnaise

Directions

Prepare

Remove the outer leaves from the cabbage.
Cut the cabbage into fine shreds using a slaw cutter or a sharp knife.
Place the shredded cabbage on ice.

Serve

Serve with French dressing or mayonnaise.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Cabbage: Forms the bulk of the slaw, providing crisp texture when finely shredded and kept cold.
French dressing or mayonnaise: Adds moisture, fat and tang to coat the shredded cabbage.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.