jean's country coleslaw

Name: Jean's Country Coleslaw
Prep time: 1 h
Cook time: 2 h
Yield: 8
Cuisine: American
Ingredients: ## SAUCE; 2 cup(s) mayo (hellman's); 1/2 cup(s) milk whole (or substitute); 1 cup(s) sour cream; 1/3 cup(s) sugar (white); 2 tablespoon(s) vinegar ( white, apple cider, or pickle juice); 1/2 teaspoon(s) dry mustard ( or tiny squirt of yellow , but taste before adding more; ## COLESLAW BASE; 1 large cabbage head, green; 1-2 stalk(s) celery; ## ADD-INS OCCASIONALLY USED; 1 large carrot (or pkg of shredded= 1/2 cup); 1/8 teaspoon(s) celery seed, + salt, pepper and paprika [for a serving garnish sprinkle]; 1/4 cup(s) scallions, cut in rings(or 1/2" slices) on the table next to slaw for those who want onion; ## TOOLS NEEDED; 1 large mixing bowl with cover 4qt; 1 shredder (flat or 4 way) with good grip, a towel or non skid surface for shredder; measure cups, spoons, spatula, sharp big knife.; 1 sealable, shakable container for sauce, like an empty mayo jar.

9 Pinches

Mary Mabe

CINCINNATI, OH

Updated on Aug 28, 2020

Jean's Country Coleslaw was a staple in our suburban home, and nearly every occasion asked her to bring it. This was handed down to her from her mother Blanche Knight, where she learned to make do growing up in the depression and on a dairy farm in North Eastern Ohio close to Stubenville. The original recipe was made to feed about 20 as it was a Harvesters favorite request for the midday respite.

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prep time 1 Hr

cook time 2 Hr

method Refrigerate/Freeze

yield 8 serving(s)

Ingredients

SAUCE
2 cups mayo (hellman's)
1/2 cup milk whole (or substitute)
1 cup sour cream
1/3 cup sugar (white)
2 tablespoons vinegar ( white, apple cider, or pickle juice)
1/2 teaspoon dry mustard ( or tiny squirt of yellow , but taste before adding more
COLESLAW BASE
1 large cabbage head, green
1-2 stalk celery
ADD-INS OCCASIONALLY USED
1 large carrot (or pkg of shredded= 1/2 cup)
1/8 teaspoon celery seed, + salt, pepper and paprika [for a serving garnish sprinkle]
1/4 cup scallions, cut in rings(or 1/2" slices) on the table next to slaw for those who want onion
TOOLS NEEDED
1 large mixing bowl with cover 4qt
1 shredder (flat or 4 way) with good grip, a towel or non skid surface for shredder
measure cups, spoons, spatula, sharp big knife.
1 sealable, shakable container for sauce, like an empty mayo jar.

How To Make jean's country coleslaw

Step 1

Cut cabbage into 4 quarter, remove outer dark green leaves. A crisp stalk of celery, washed and strung if needed. Take cabbage against a shredder on the side with the long groove blades, do all quarters but not the center core. Thinly sliced celery, almost 3/4c or more. (Add-in carrots,or shred on same blade as cabbage). Place into a large mixing bowl, and stir it. This can be done hours to 1 day ahead if kept sealed and chilled before adding sauce.

Step 2

Sauce can be made ahead as well but not mixed in with cabbage until 1-2 hours prior, with time for slaw to soak in sauce. In a medium bowl or in an empty Mayo jar, Add and fold together the sauce items. Taste before chilling, and make adjustments. This is where celery seed can be added. Jean's caution was "Don't add S&P in it, have it on table."
Step 3

When ready to serve set S&P, scallions near by. For added color or festive look sprinkle lightly with paprika.
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