A historical salad from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Choose one of the finest and most compact of the more delicate varieties of cabbage. The more thoroughly you chop it, the better.
Preserved exactly as written in the original source
Select the finest head of bleached cabbage—that is to say one of the finest and most compact of the more delicate varieties
cut up enough into shreds to fill a large vegetable dish or salad bowl—that to be regulated by the size of the cabbage and the quantity required
shave very fine and after that chop up, the more thoroughly the better
Put this into a dish in which it is to be served, after seasoning it well with salt and pepper
Turn over it a dressing made as for cold slaw
mix it well and garnish with slices of hard-boiled eggs
Modern guidance to help you succeed with this vintage recipe
Finely shredding the cabbage breaks down its tough cellulose structure, making it more tender and creating greater surface area for the dressing to coat. Salting the cabbage before adding dressing draws out excess moisture through osmosis, preventing a watery slaw while concentrating the cabbage's natural sweetness. The acid in a traditional coleslaw dressing denatures the cabbage proteins, further softening the texture while adding brightness that balances the vegetable's mild flavor.
The cabbage can be shredded up to 4 hours ahead, salted, and refrigerated in a covered bowl with paper towels underneath to absorb moisture. The dressing and hard-boiled eggs can be prepared up to 2 days in advance and stored separately in the refrigerator. Combine all components no more than 1 hour before serving to prevent the slaw from becoming watery.
Store dressed coleslaw in an airtight container in the refrigerator for up to 2 days. Note that the texture will soften considerably and liquid will accumulate. Drain excess liquid and stir well before serving. For best texture, store undressed shredded cabbage separately from the dressing for up to 3 days and combine just before serving.
AI-generated tips from Chef Cecil's culinary database
The cabbage can be shredded up to 4 hours ahead, salted, and refrigerated in a covered bowl with paper towels underneath to absorb moisture. The dressing and hard-boiled eggs can be prepared up to 2 days in advance and stored separately in the refrigerator. Combine all components no more than 1 hour before serving to prevent the slaw from becoming watery.
Store dressed coleslaw in an airtight container in the refrigerator for up to 2 days. Note that the texture will soften considerably and liquid will accumulate. Drain excess liquid and stir well before serving. For best texture, store undressed shredded cabbage separately from the dressing for up to 3 days and combine just before serving.
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