Cole Slaw ~ Coleslaw

I am in search of a tasty cole slaw recipe with an oil base dressing. Most recipes use a creamy mayonnaise dressing. I have a plethora of cookbooks but seemingly I usually resort to use the same few. So take your pick of a recipe!

From "The Tasty Trickles" cookbook published December, 1967 by The Blanchard Valley Hospital Auxilliary and offered by Mrs. Max Baney.                                       Coleslaw

4 cups shredded cabbage 

1 cup sugar
1 small onion, chopped 

1/2 cup salad oil
1/2 green pepper, chopped 

1/2 teaspoon salt
2/3 cup vinegar 

1/2 cup water

Mix all together.  May be kept in refrigerator for as long as two weeks.

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From The Firelands Electric Cookbook published in 1980 and offered by Mrs. Mildred Schuck of Elyria.

Coleslaw 

1 large head of cabbage                         

1 green pepper, diced                               

1 cup celery, diced                                  

 2 cups sugar

1/2 cup vinegar

2 teaspoons salt

1 teaspoon celery seed

1/2 teaspoon ground mustard                                                                1       

Mix all ingredients together.  Store in refrigerator.  Will keep up to two weeks.

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From The Art of Cooking, published by the Altar and Rosary Society of Monroeville and offered by Rosemary Schaffer.

Coleslaw

4 slices bacon                                       

4 cups shredded red cabbage

1/4 cup vinegar                                        

1 tablespoon brown sugar

1 teaspoon salt                                         

1/2 cup green pepper chopped                                        

1 tablespoon finely chopped onion

Cook bacon crisp; remove from skillet and crumble.  In drippings, add vinegar, salt, brown sugar, and onion, heat dressing.  Add cabbage and pepper, cook for about 5 minutes.  Add crumbled bacon and serve.

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This recipe is from the St. Sebastian Cookbook, 1980 for Freezer Coleslaw and offered by Kathy Williams.

Coleslaw

1 medium head of cabbage

1 carrot, grated

1 green pepper, chopped

1 teaspoon salt

1 cup vinegar

1/4 cup water

1 teaspoon celery seed

1 teaspoon mustard seed

2 cups sugar

Mix salt with cabbage, let stand for one hour.  Squeeze out excess moisture.  Add carrot and green pepper.  While the cabbage is standing, combine and boil remaining ingredients for 1 minute.  Cool to lukewarm.  Pour over slaw mixture.  Put in containers and freeze.  This thaws in minutes and can be refrozen.  No the original recipe dressing had no oil listed.

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The fourth and final recipe is from Southern Living Cookbook 1987 and my favorite and flavorful:

Crispy Coleslaw

1 small head (about 1 1/2 pounds) cabbage, shredded

1/2 green pepper, chopped

1/2 red pepper, chopped

1 medium onion, chopped

1 cup sugar

1/2 cup plus 2 tablespoons vinegar

1/2 cup vegetable oil

1 teaspoon salt

1 teaspoon celery seeds

Combine cabbage, peppers, onion, and sugar in a large bowl; stir well. Cover and chill 2 hours.  Combine remaining ingredients in a saucepan; bring to a boil, stirring until salt dissolves.  Pour over cabbage mixture; toss gently.  Cover and chill at least two hours before serving.  Will keep several days in refrigerator.  Yield 6 to 8 servings.

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Take your pick of four distinctively different recipes.