Old-Fashioned Coleslaw


Happy Hump Day everyone!  With the nice weather we’re having this week, I’ve been all about salads and other summer foods.  So because of that, today I’m going to share a lovely old-fashioned coleslaw recipe with y’all.  This is not a “whisk your dressing ingredients together, mix it with your cabbage, and you’re done” kinda coleslaw.  This coleslaw uses a dressing that’s cooked on the stove top then refrigerated before being finished and combined with the cabbage mixture.

I personally love old nostalgic recipes like this one.  They make me think back to times when things were done at a slower pace, and the world wasn’t quite such a hectic place.  So if you’ve got a bit of spare time, why not give this coleslaw a try? 🙂

Old-Fashioned Coleslaw


  • 3 Tb sugar
  • 2 Tb flour
  • 1 tsp dry mustard
  • 1/2 tsp salt
  • 1/8 tsp cayenne pepper
  • 1 egg
  • 3/4 cup water
  • 1/4 cup lemon juice
  • 1 Tb butter
  • 1/2 cup sour cream
  • 1 lb green cabbage, finely chopped or shredded (about 5 cups)
  • 1 medium carrot, shredded (about 1 cup) 
  • 1/2 medium green bell pepper, finely chopped (I only had red bell pepper this time)


Mix together sugar, flour, dry mustard, salt, and cayenne pepper in a small saucepan.  Beat in egg.  Stir in water and lemon juice gradually until well blended.  Cook over low heat 13-15 minutes, stirring constantly, until thick and smooth.  Remove from heat.  Stir in butter until melted.  Place plastic wrap directly on surface of dressing (so no skin forms).  Refrigerate about 2 hours or until cool.  Stir in sour cream.

Mix together dressing, cabbage, carrot, and bell pepper together.  Refrigerate at least 1 hour but no more than 24 hours, or it will start to become watery.


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Filed under Salads, Vegetarian

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