Most people with any sense of taste will generally give coleslaw a pass. Sure, it works well to wet the pulled pork sandwich, but generally this mayonnaise-laden side-dish adds color but very little flavor in fast food chains. Thankfully, my family has never succumbed to the temptation to subject luscious fresh vegetables to a coating of factory-processed mayo.
While I am not afraid to experiment, this coleslaw recipe has been a mainstay for the last twenty years. The “secret” recipe dates back at least 50 years and is actually an amalgamation of “Fred Harvey’s Railroad Slaw” and my own ideas. The basic difference is that Fred Harvey’s recipe calls for twice as much oil as vinegar. I recommend equal portions. This recipe which serves 8 and easily lasts up to 5 days if refrigerated.
Variations on Fred Harvey's Railroad Coleslaw
Yield 4 servings
Coleslaw without the mayo. This is what healthy coleslaw should taste like.
- 4 cups of shredded cabbage
- 2-4 tablespoons of minced onion
- 1-2 carrots shredded
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1 teaspoon celery seed
- 1 Tablespoon sugar
- 1/2 cup of white vinegar
- 1/2 cup of oil (Gourmet Living olive oil)
- Toss cabbage, onion and carrots
- In saucepan, combine other ingredients and bring to a boil.
- Pour over cabbage mixture and chill 4 to 6 hours.
Sure, it’s simple but far better than the mayo-processed variety served today.