Recipe: Sour Cream Cole Slaw with 5 Variations (1977)

SOUR CREAM COLE SLAW

1 small head cabbage, shredded or thinly sliced*
2 tablespoons chopped onion
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup sour cream
1 teaspoon lemon juice

In large bowl combine all ingredients; toss lightly and serve.

*For an extra crispy cole slaw chill shredded cabbage in ice water about an hour. Drain and combine with remaining ingredients.

Makes 6 Servings

VARIATIONS:

COCONUTTY SLAW:
Add 1/4 cup sliced, quartered cucumber and 1/4 cup flaked coconut to cabbage mixture; omit onion.

FRUIT SLAW:
Add one (1 lb.) can drained pineapple tidbits, 2 cups miniature marshmallows and 1 small stalk celery, chopped, to cabbage mixture; omit onion. If desired, garnish with maraschino cherries. Serves 8.

APPLE SLAW:
Add 1 large apple, cubed, 1 teaspoon grated orange peel, 1/8 teaspoon ground cinnamon and 1/8 teaspoon ground cloves to cabbage mixture; omit onion.

SEAFOOD SLAW:
Add 1/2 cup cooked crab meat, shrimp or lobster.

MAIN DISH SEAFOOD SLAW:
Add entire (6 1/2 oz.) can of crabmeat, shrimp or lobster. Serves 4.

From: Recipelink.com
Source: Recipe booklet: Cooking Cool, Pillsbury, 1977