My Mother's Cooking - Coleslaw, Shrimp Salad and Waldorf Salad

Three Side Salads

Coleslaw as a Side Dish
Coleslaw as a Side Dish
My Mother's Cooking
My Mother's Cooking
Coleslaw
Coleslaw
Shrimp Salad
Shrimp Salad
Waldorf Salad
Waldorf Salad
Small Shrimp
Small Shrimp
Celery
Celery
Red Delicious Apple
Red Delicious Apple
Whole Walnut
Whole Walnut
Waldorf Astoria Hotel in 1899
Waldorf Astoria Hotel in 1899

My Mother's Cooking

Cast your vote for Coleslaw, Shrimp Salad and Waldorf Salad

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Coleslaw, Shrimp Salad and Waldorf Salad

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In addition to potato salad and noodle salads, my mother made three different salads that were meant to accompany the meal rather than be the meal.

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The first salad is coleslaw (cabbage salad) which can be served with a variety of main dishes.

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The second one is shrimp salad, which my mother usually made on meatless Fridays to enhance something simple like fried eggs or an omelet.

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The final salad was Waldorf salad made with apples, celery and walnuts. The balance of this hub is a detailed description of how to make each of them.

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Coleslaw (Cabbage Salad)

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The word coleslaw is a shortened anglicized version of the Dutch word, koolsalade , which means cabbage salad. There are a lot of different ways to make it but they are usually either mayonnaise based, cream based or vinegar based.

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My mother always made hers with Miracle Whip salad dressing, but she added a little cream and a touch of sugar to temper the sourness. She also always used green cabbage, but you can use red cabbage or a mixture of the two.

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Ingredients:

1 Small head of Green Cabbage

1 Carrot scraped and trimmed

1 Cup of Miracle Whip Salad Dressing

2 Scallions finely chopped

½ Cup of Heavy Cream

1 Teaspoon of Sugar

1 Teaspoon of Salt

¼ Teaspoon of freshly ground Black Pepper

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Preparation:

1. Cut the cabbage into six wedges and cut out the hard core.

2. With a sharp knife or a mandolin, finely slice the cabbage across the grain.

3. Cut the carrot into two-inch pieces and shred it as finely as you can.

4. Place the cabbage and carrots in a large bowl and sprinkle with the salt and pepper.

5. Mix the salad dressing, with the scallions, the cream and the sugar and pour it over the shredded cabbage and carrots.

6. Mix everything thoroughly and let stand covered in the refrigerator for at least two hours before serving.

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Shrimp Salad

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My mother would generally prepare this on a Friday night when she wasn’t planning a big meal. She would open a small can of shrimp and mix it with celery and salad dressing and serve it on a large leaf of lettuce. It would serve as a contrasting side dish for an omelet or some poached eggs on toast for a quick, simple supper.

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Ingredients:

8 Oz. of Tiny Canned shrimp

2 Cups of Finely Chopped Celery

½ Cup of Miracle Whip

Salt and Pepper to taste

4 Large Crisp Lettuce Leaves

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Preparation:

1. Drain the shrimp well and mix it with the chopped celery, the salad dressing and the salt and pepper.

2. Line four plates with four crisp, fresh lettuce leaves.

3. For each plate, spoon ¼ of the mixture into a teacup with a rounded bottom and turn the cup upside down on the lettuce.

4. A gentle tap on the bottom of the cup should cause a mound of salad to fall on each plate in turn. This salad should be served chilled.

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Waldorf Salad

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The Waldorf salad was invented in 1893 in New York’s legendary Waldorf-Astoria Hotel. In the period from about 1910 to 1920, my mother was a waitress in some of the best restaurants in Milwaukee including the famous Schlitz Palm Garden which had three separate dining rooms with three completely different orchestras playing. I can only assume that that is where she first learned about it.

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The original recipe had only four ingredients, celery, red-skinned apples, walnuts and a mayonnaise type dressing and that is the way my mother made it too. The most important thing to remember is that you must use crisp red-skinned apples, such as Delicious, and the skins must be left on.

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Ingredients:

2-3 Red Delicious Apples cored and chopped with the skins left on. Cut each apple into eight pieces and slice them ¼ inch thick so that each piece has one red skinned edge.

1 Cup of Coarsely Chopped Celery

l Cup of Coarsely Chopped Walnuts

½ Cup of Miracle Whip Salad Dressing

Salt to Taste

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Preparation:

  1. Mix all of the ingredients together in a bowl and adjust the level of salad dressing to your own taste.
  2. Serve the salad on four individual plates covered with a crisp lettuce leaf the same as for the shrimp salad.

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Any of the above salads would go well with a hamburger or your favorite sandwich. Other recipes that would als work well are;

Baked Meatloaf

Baked Chicken Legs or Breasts

Pierogi Filled with Cottage Cheese or

How to Make an Omelet

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Creamy Coleslaw

Milwaukee, Wisconsin where my mother learned about Waldorf Salads while working at the Schlitz Palm garden.

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Comments 1 comment

Gypsy Rose Lee profile image

Gypsy Rose Lee 4 years ago from Riga, Latvia

Wonderful recipes. Now whose gonna make me a shrimp salad real quick?

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