A historical salad from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). It is nice served in the centre of a platter with fried oysters around it.
Preserved exactly as written in the original source
Slice cabbage very fine
season with salt, pepper and a little sugar
pour over vinegar and mix thoroughly
Modern guidance to help you succeed with this vintage recipe
Salting the cabbage draws out moisture through osmosis, softening the raw texture and creating a brine that helps the dressing penetrate evenly. The sugar balances the acidity of the vinegar while also enhancing the cabbage's natural sweetness. Vinegar's acetic acid breaks down cell walls slightly, making the cabbage more tender while the acid prevents enzymatic browning, keeping the slaw bright and crisp.
The slaw can be dressed up to 4 hours ahead and refrigerated. The cabbage will continue to soften and release moisture over time, creating a more tender texture. For best results, drain excess liquid before serving if it becomes too watery.
Store in an airtight container in the refrigerator for up to 3 days. The cabbage will become softer and more pickled over time. Drain any excess liquid and stir well before serving. Not suitable for freezing.
AI-generated tips from Chef Cecil's culinary database
The slaw can be dressed up to 4 hours ahead and refrigerated. The cabbage will continue to soften and release moisture over time, creating a more tender texture. For best results, drain excess liquid before serving if it becomes too watery.
Store in an airtight container in the refrigerator for up to 3 days. The cabbage will become softer and more pickled over time. Drain any excess liquid and stir well before serving. Not suitable for freezing.
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