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My Mother's Cooking - Coleslaw, Shrimp Salad and Waldorf Salad
Three Side Salads
My Mother's Cooking
Waldorf Astoria Hotel
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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:
- Mix all of the ingredients together in a bowl and adjust the level of salad dressing to your own taste.
- 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 Chicken Legs or Breasts
Pierogi Filled with Cottage Cheese or
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Creamy Coleslaw
Links to more of my mother's recipes
- My Mother's Cooking - Baked Ham and Scalloped Potato...
Around the holidays, my mother would bake a half a ham and she frequently served it with scalloped potatoes. Here are the easy, tempting recipes. Both can be cooked in the same oven if you have room. Remember to save the bone and ham remnants to make - My Mother's Cooking - Baked Beans and Pork Chops
One of my fondest memories is visiting my aunt Anna and smelling the baked beans that simmered all day while our parents sat around and talked. This is my mother's recipe for homemade baked beans which is similar. If you add some pork chops while coo - My Mother's Cooking - Spaghetti with Meatballs
My mother made her spaghetti using ground beef and her home canned tomatoes. Later,when she stopped canning, she began using tomato sauce or paste. I take it one step farther and start with inexpensive commercial spaghetti sauce and I prefer making m - My Mother's Cooking - Pierogi Filled With Cottage Ch...
There are many ingredients that you can use as filling for home made pierogi. Mashed potatoes with cheese or onions is frequently used. Other fillings include sauerkraut, mushrooms, fried cabbage or even meat and fruit. My mother always used a mixtur - My Mother's Cooking - Chicken Stew with Mushrooms, P...
Sometimes, when my mother cooked chicken, she would add her home canned tomatoes and peppers from the garden to make a tasty stew that could be served with rice, noodles or potatoes. We only grew green bell peppers in our garden, but now I like to us - My Mother's Cooking - Potato Dumplings with Bacon an...
How to make my mother's homemade potato dumplings with bacon and onions (we just called them kluski). You literaly can't stop eating them. Grated potatoes are mixed with flour and a little salt and dropped with a spoon into boiling water. Then they a - My Mother's Cooking - Boiled Potatoes and Potato Sal...
My mother often made boiled potatoes for our evening meal because they are easy to make and my dad liked them. Boiled potatoes can be eaten in soups or with butter or gravy. Of course boiled potatoes also form the basis for various potato salads whic - My Mother's Cooking - Pasta Salad with Salmon
Another of my mother's meatless meals consisted of shell noodles or elbow macaroni with canned salmon and green peas bound together with mayonnaise or salad dressing. To add even more color and complexity, you can add cherry tomatoes and sliced black - My Mother's Cooking - Pumpkin Soup and Potato Soup
My mother was raised on a poor potato farm in North Central Wisconsin where her family normally ate meatless meals. In the fall, when the pumpkins were ripe in their garden, they were used to make both pies and soup. Here is my mother's recipe for pu
More about the Schlitz Palm Garden in Milwaukee
Milwaukee, Wisconsin where my mother learned about Waldorf Salads while working at the Schlitz Palm garden.
