Vintage Recipe: Quick and Easy Fruit Slaw

Here is what I promised – a second vintage recipe using the remainder of the cabbage from last week’s Stuffed Cabbage Rolls.

Quick and Easy Fruit Slaw is a delightful, surprising take on the traditional coleslaw made with a cream or vinegary dressing. This recipe offers healthier choices like yogurt.

I’ve only learned to like coleslaw in the past few years. After seeing it presented time and again at picnics, church suppers, and family gatherings, I finally gave in and tasted it.

I really liked it made with a creamy base. The vinegar coatings put me off.

You can guess which type this recipe is.

With the plus of being extremely healthy (high fiber, cancer-fighting plant, may reduce heart disease, rich in vitamins C and K), cabbage recipes are some I plan to explore.

This sweet, easy recipe was posted in a cookbook published by the Jefferson Elementary School PTO in Coldwater, Michigan (1977).

Are you a fan of cabbage? What is your favorite recipe using this healthy, affordable vegetable?

I hope you try this salad soon. It’s perfect for hot weather to cool a body.

Be sure to see My Notes and Vintage Find of the Week at the end of this post.

Enjoy!

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Fruit Slaw

1 small head cabbage, shredded (2 c.)

1 medium apple, chopped

1 c. grapes, halved & seeded

1 15-ounce can mandarin oranges, drained

¼ c. raisins

1 ¼ c. sour cream, yogurt or mayonnaise

Mix all ingredients.

Pour cream dressing over mix & toss gently to coat.

Chill 1 hour.

Garnish with additional apple wedges if desired.

Yield: 8 servings

My notes:

1. I tried shredding the cabbage by hand with my box grater. It worked well until my knuckles got too close and they were grated as well. Then I resorted to my food processor. Done in seconds!
2. Red Delicious apples or other types of eating apples work best, but Gala worked fine.
3. Reserve the Mandarin orange juice and put it in a glass over ice – yummy refreshing ade!
4. Using seedless grapes eliminated the step of seeding.
5. I used this recipe to clean out my refrigerator of leftover sour cream and a tub of coconut Greek yogurt. Perfect combination.
6. Amounts can be flexible, based on preferences.
7. Salt added to the slaw enhances the taste of raw produce, in my humble opinion.
8. Confession: I also added a few mini marshmallows to make it more like a dessert. They are my weakness.

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Vintage Find of the Week

This vintage box grater found in a thrift shop is still being made today — I recently saw one in a big box store. A friend told me she uses one (modern) to grate cheese.

I can’t say I use mine diligently (I like to purchase cheese already grated), but it is fun to feel a little rustic with my recipes. Maybe my grandmas would have made coleslaw using one of these!