Cole Slaugh with Grandma Zim’s Boiled Dressing
recipe by Ouita Michel & photography by Talitha Schroeder
Not a typo, but one of the original spellings of cole slaw, a dish made popular by the many German and Dutch immigrants who moved into America’s middle seaboard and upper midwest. Grandma Zim was Ouita’s great-grandmother, who relocated from Kansas City to Thermopolis, Wyoming with her husband Rufus Zimmerman. Boiled dressings were often used in place of mayo-based ones in the days before commercially-made mayonnaise was widely available. Ouita’s version is a contemporary take, quickly made in a blender!
The Veggies!
1 Medium Head Cabbage — shredded on a box grater [recommended if eating right away]
3 or 4 Smallish Carrots — shredded
1 or 2 Medium Cucumbers — peeled, seeded and sliced thinly [omit these if not eating right away; they’ll water down the slaw]
4-6 Stalks Celery — halved long ways and sliced thin
Small to Medium Red onion — quartered and sliced thin
Boiled Dressing Recipe
2 egg yolks
½ cup apple cider vinegar
½ cup sugar
¼ tsp. celery seed
½ tsp. dry mustard
½ tsp. salt
¼ tsp. white pepper
1 cup neutral salad oil
1 tsp. poppy seeds
Place the egg yolks in a blender jar while you proceed with the rest of the recipe.
Combine the apple cider vinegar and sugar in a small saucepan and bring to a boil. When the sugar has dissolved, remove from heat and add the celery seed, salt, pepper and dry mustard. Whisk to combine.
With the blender running, drizzle the hot syrup over the egg yolks. As soon as the syrup is incorporated, add the neutral oil in a steady stream. Turn off the blender and stir in the poppy seeds by hand.
Pour the dressing over prepared veggies, toss well and enjoy promptly, or refrigerate until ready to serve (but not too long!)
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Maggie Dungan grows fresh produce on her Salad Days Farm in rural Woodford County. We cherish her green lettuces in the dark days of winter and celebrate living our salad days all year round.
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