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Fruity coleslaw recipe for Mothers Day dinner - Make today for best results

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Fruity Coleslaw Perfect for Mother's Day Dinner

This is a coleslaw we created in the Healthy Foods test kitchen, using the infamous Fred Harvey Cole Slaw recipe. The original recipe is bright and delicious though just a little tad sharp. The addition of apples and raisins gives it a gentler taste that is easier on the pallet when not in the mood for something as robust.

Make sure to make this recipe in the next day or so - it is best when it is allowed to sit for at least 24 hours. 36 hours minimum is desired.

The original Fred Harvey Coleslaw recipe follows below, we hope you give them a taste test and comment below.

Apple Raisin Harveyesque Cole Slaw

Shred:

  • 1 medium head of cabbage
  • 2 Granny Smith or other firm apples
  • 2 carrots

Add:

  • 1/2 c. sugar (or Splenda or Splenda Blend) to cabbage and onion, if using.

Bring to a boil:

  • 1 1/2 tsp salt
  • 1 tsp dry mustard
  • 1/2 cup good extra virgin olive oil
  • 1/2 c apple cider vinegar
  • 1 tsp celery seed
  • 1/2 cup golden raisins
  • 1/4 cup pinenuts, if desired
  • 1/4 cup white grapes, halved lengthwise, if desired - see note below on a quick, sure-fire method to cut all the grapes at once, optional

Pour liquid mixture over shredded cabbage -- do not toss! Press under a weighted plate and refrigerate for at least 36 hours (48 hours is better). The coleslaw may be sampled after 24 hours. If the cabbage is small, use 3/4 of boiled ingredients. Add an extra teaspoon of sugar or Splenda at a time until it is just perfect to your taste. Drink leftover juice or use to marinate mushrooms or chicken.

  • The most important points are: press, don't toss; wait at least a day-and-a-half; use peanut oil if possible.
  • Tip: To cut grapes quickly and easily, put a plastic container lid on the countertop, top side up, put as many grapes on it that will fit securely, top them with another same size container lid, top side down. Use knife to slice through the grapes all at once (in a horizontal motion) as you carefully hold your hand over the top container lid, putting slight pressure on the grapes to hold them in place. Go slowly and safely.

Fred Harvey's Cole Slaw

Shred:

  • 1 medium head of cabbage
  • 1 medium onion ( I omit this)

Add:

  • 1/2 c. sugar to cabbage and onion, if using.

Bring to a boil:

  • 1 1/2 tsp salt
  • 1 tsp dry mustard
  • 1/2 cup peanut oil ( I use extra virgin olive oil)
  • 1/2 c cider vinegar (I use apple cider vinegar for the health benefits)
  • 1 tsp celery seed

Pour liquid mixture over shredded cabbage -- do not toss! Press under a weighted plate and refrigerate for at least 36 hours (48 hours is better). The coleslaw may be sampled after 24 hours. If the cabbage is small, use 3/4 of boiled ingredients. Add a teaspoon of sugar at a time until it is just perfect to your taste. Drink leftover juice.

The most important points are: press, don't toss; wait at least a day-and-a-half; use peanut oil if possible.

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