THE ORIGINAL ‘RECEIPT’

CABBAGE SALAD.  – Take one pint finely chopped cabbage, turn over it a dressing made of three tablespoonfuls of lemon juice, two tablespoonfuls of sugar, half a cup of cream whipped;  mix well together and turn over the cabbage.

~Karn, W. A. (Druggist). The Art of Cooking Made Easy. Woodstock: 1903.

THE UPDATED RECIPE

• 2 c. chopped cabbage
• 3 Tb. lemon juice
• ½ c. whipping cream
• 2 Tb. granulated sugar.

Chop the cabbage finely.

Squeeze and strain the lemon juice.

Whip the cream with a rotary beater, until it forms peaks.

Add the lemon juice and sugar to the whipped cream, and blend together thoroughly.

Pour the dressing over the chopped cabbage, mix well, and serve.

Yield:  4 to 6 servings.

This salad has a light, frothy texture, and a delicate and sweet flavour. It is best eaten within an hour of preparation so that it maintains its crunchiness.

A note from Patricia: Although the whipped cream makes this a bit naughty, the flavour of this was quite surprising and delightful – it was sweet with a hint of lemon, which added to the delightful crunch of the cabbage.

The term “cold slaw” is derived from the Dutch Kohl-slaw, meaning simply cabbage salad.

~Smiley’s Cook Book and Universal Household Guide. Chicago: Smiley Publishing Company, 1901.