Lois’ Cole Slaw
📜 Collection: UK2 Collection | ✍️ Attribution: Lois | 📂 Category: Sides A crisp, tangy vintage coleslaw featuring shredded cabbage, sliced onions, and green pepper tossed in a simple vinegar and oil dressing. A simple classic side dish preserved from Lois’s kitchen collection.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 0 mins | 15 mins (Resting) | 4–6 Servings |
🔪 Key Equipment
- Chef’s knife
- Cutting board
- Large mixing bowl
- Small whisk
Ingredients
Slaw Base
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| As Needed | Cabbage | finely shredded |
| To Taste | Salt | for seasoning |
| As Needed | Onions | sliced into thin rings |
| 1 Whole | Green Pepper | sliced into thin rings |
Dressing
Instructions
Prepare the Vegetables
- Shred the cabbage very finely. Transfer to a bowl and season heavily with salt to soften.
- Slice the onions and 1 green pepper into thin rings.
Make Dressing & Serve
- In a small bowl or jar, combine the ½ cup vinegar and ½ cup salad oil, whisking thoroughly until blended.
- Pour the dressing over the cabbage, onions, and 1 green pepper, tossing until all vegetables are evenly coated and crisp.
💡 Make-Ahead & Storage: Can be prepared up to 1 day ahead; keep covered and chilled in the refrigerator to allow the flavors to meld.
Original Recipe Scan
