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Cabbage Salad or Cold Slaw
A historical salad from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
A historical salad from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
Make dressing by whipping two-thirds cup thick sour cream, add one-third cup vinegar, two tablespoonsful sugar
Pour over cabbage
Modern guidance to help you succeed with this vintage recipe
The acidity in vinegar denatures the proteins in sour cream, creating a stable, tangy emulsion that clings to the cabbage without breaking. Sugar balances the sharp vinegar while drawing out moisture from the cabbage through osmosis, creating a naturally seasoned vegetable that becomes more tender over time. The fat in sour cream coats the cabbage strands, preventing them from oxidizing and browning while delivering rich flavor to every bite.
The dressing can be whisked together up to 2 days ahead and refrigerated in an airtight container. The cabbage can be chopped up to 4 hours ahead, wrapped in damp paper towels, and refrigerated. For best texture, combine the dressing and cabbage no more than 2 hours before serving, as the salad will continue to soften and release liquid over time.
Store dressed coleslaw in an airtight container in the refrigerator for up to 2 days. The cabbage will become increasingly soft and the dressing will thin as the cabbage releases moisture. Drain excess liquid and re-season with a pinch of sugar and splash of vinegar before serving leftovers. Not suitable for freezing.
AI-generated tips from Chef Cecil's culinary database
The dressing can be whisked together up to 2 days ahead and refrigerated in an airtight container. The cabbage can be chopped up to 4 hours ahead, wrapped in damp paper towels, and refrigerated. For best texture, combine the dressing and cabbage no more than 2 hours before serving, as the salad will continue to soften and release liquid over time.
Store dressed coleslaw in an airtight container in the refrigerator for up to 2 days. The cabbage will become increasingly soft and the dressing will thin as the cabbage releases moisture. Drain excess liquid and re-season with a pinch of sugar and splash of vinegar before serving leftovers. Not suitable for freezing.
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