Recipes > Salads > Cabbage Salads > Cream Cold Slaw

Cream Cold Slaw


Cut a firm, crisp, small head of cabbage in quarters. Cut out the stalk and shave in very thin slices crosswise. Cover with ice water and when crisp drain dry. Mix with the following Cream Dressing. Pile pyramid-like in a glass serving dish, and serve very cold. If cabbage is large, use half a head.

Cream Dressing

  • 1 cup thick sour cream
  • 1 teaspoon salt
  • few grains cayenne
  • 3 tablespoons fine sugar
  • 3 tablespoons vinegar
  • 1 tablespoon cold water
  • 1 teaspoon finely chopped parsley


Take the sour cream (not old sour cream). Chill and stir in the salt, cayenne, sugar and vinegar, diluted with the cold water. Beat well and pour over cabbage, toss lightly with a fork and sprinkle with the parsley.


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Fifty-Two Sunday Dinners (1913).

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