Name: Columbia House Creamy Coleslaw from 1905
Prep time: 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: American
Ingredients: 1 medium head green cabbage (about 6 cups shredded); ½ cup mayonnaise; ½ cup Swiss cheese, grated; ½ cup baked ham, finely diced; ½ cup pimiento-stuffed green Spanish olives, thinly sliced; 4 garlic cloves, minced; 2 teaspoons Worcestershire sauce; 2 tablespoons white wine vinegar; ¼ cup extra-virgin Spanish olive oil; Juice of 1 lemon (about 2 tablespoons); 2 teaspoons dried oregano; Salt and pepper to taste

Step back to 1905 with this Columbia House Creamy Coleslaw, inspired by the legendary Columbia Restaurant’s iconic salad. Crisp cabbage meets a luscious, tangy dressing with hints of garlic, Worcestershire, and lemon. Tossed with ham, Swiss cheese, and olives, it’s a rich, refreshing side dish bursting with heritage and flavor.

Recipe Tips and Tricks

Shred Smart: Use a sharp knife or mandoline for finely shredded cabbage to ensure a crisp texture that holds the creamy dressing well.
Chill Time: Let the coleslaw sit in the fridge for at least an hour before serving; this melds the flavors and enhances the tangy bite.
Cheese Prep: Grate the Swiss fresh for a creamier melt into the slaw, avoiding pre-shredded which can be dry.
Dressing Balance: Taste the dressing before mixing—if you like it zippier, add an extra splash of lemon juice or vinegar.
Make Ahead: Prepare the dressing a day in advance to deepen the garlic and oregano notes, saving time on serving day.

Why You’ll Love This Recipe

This Columbia House Creamy Coleslaw from 1905 is a love letter to tradition and taste, marrying the bold flavors of the Columbia Restaurant’s famous 1905 Salad with the comforting creaminess of a classic coleslaw. Imagine the satisfaction of biting into crisp, cool cabbage coated in a velvety dressing that’s tangy, garlicky, and just a touch sweet, with savory ham, nutty Swiss cheese, and briny olives adding layers of deliciousness. It’s not just a side dish—it’s a conversation starter, a nod to Tampa’s rich culinary history, and a versatile companion to everything from Cuban sandwiches to grilled chicken. You’ll love how easy it is to whip up, how it impresses guests with its unique twist, and how every bite feels like a little celebration of flavor and nostalgia. Whether it’s a summer barbecue or a cozy family dinner, this recipe brings a taste of 1905 to your table with modern-day flair.

Yield: Serves 8

Columbia House Creamy Coleslaw from 1905

A creamy coleslaw twist on Columbia’s 1905 Salad, blending cabbage, ham, Swiss, olives, and a tangy garlic dressing.

Prep Time 20 minutes

Additional Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

1 medium head green cabbage (about 6 cups shredded)
½ cup mayonnaise
½ cup Swiss cheese, grated
½ cup baked ham, finely diced
½ cup pimiento-stuffed green Spanish olives, thinly sliced
4 garlic cloves, minced
2 teaspoons Worcestershire sauce
2 tablespoons white wine vinegar
¼ cup extra-virgin Spanish olive oil
Juice of 1 lemon (about 2 tablespoons)
2 teaspoons dried oregano
Salt and pepper to taste

Instructions

Hey there, let’s whip up this Columbia House Creamy Coleslaw from 1905—it’s going to be a total flavor party! First, grab that head of cabbage and let’s get shredding. Use a sharp knife or a mandoline to turn it into about 6 cups of fine, crunchy ribbons—think of it as giving your cabbage a stylish haircut. Pop it into a big, happy mixing bowl where it can stretch out and get cozy.
Now, let’s make that dreamy dressing! In a medium bowl, scoop in the mayonnaise—it’s the creamy hug this slaw needs. Add the minced garlic (go ahead and mince it fresh; it’s worth it for that zesty kick), Worcestershire sauce (our secret flavor booster), white wine vinegar, and that gorgeous Spanish olive oil. Squeeze in the juice of one lemon—watch those seeds!—and sprinkle in the dried oregano. Grab a whisk and give it a good swirl until everything’s smooth and emulsified, like a silky dance of flavors. Taste it—add a pinch of salt and pepper until it sings to your taste buds.
Time to bring it all together! Pour that luscious dressing over your shredded cabbage and toss it gently with tongs or clean hands—get every strand coated in that creamy goodness. Now, sprinkle in the grated Swiss cheese, diced ham, and those sliced green olives. Give it another toss, imagining you’re mixing a little bit of 1905 Tampa magic into every bite. The cheese melts slightly into the dressing, the ham adds a savory pop, and the olives bring that briny zing—it’s irresistible!
Cover your bowl with a lid or plastic wrap and pop it into the fridge for at least an hour. This chilling time lets the flavors mingle and get to know each other, making every bite even better. When you’re ready to serve, give it one last toss, maybe a little extra lemon squeeze if you’re feeling fancy, and dish it up alongside your favorite meal. You’ve just made a coleslaw that’s creamy, tangy, and totally unforgettable—enjoy every delicious spoonful!

Notes

For the closest nod to the 1905 Salad, stick with Swiss cheese and ham, but feel free to play with the variations if you’re feeling adventurous.
If you’re near a Publix in Florida, you might find Columbia’s 1905 Dressing to shortcut the process—just mix it with mayo for this creamy twist.
Serve with warm Cuban bread and butter for the full Columbia Restaurant experience!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 387Total Fat 40gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 32gCholesterol 18mgSodium 242mgCarbohydrates 3gFiber 1gSugar 1gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Green Cabbage: The star of this coleslaw, green cabbage provides that classic crunch. Choose a firm, heavy head with tight leaves for the freshest bite. Shred it finely to let the dressing cling perfectly to every piece.
Mayonnaise: This is the creamy backbone of the dressing, giving it that rich, smooth texture. Opt for a high-quality brand or make your own for a luxurious touch—full-fat works best here for decadence.
Swiss Cheese: Inspired by the 1905 Salad, Swiss adds a mild, nutty creaminess. Grate it fresh from a block to ensure it melts into the slaw, enhancing every bite with subtle richness.
Baked Ham: A nod to the original salad’s julienned ham, this brings a sweet-savory depth. Use leftover baked ham or grab some from the deli—just dice it small so it distributes evenly.
Green Spanish Olives: These pimiento-stuffed beauties add a pop of briny flavor and vibrant color. Slice them thinly to balance their boldness with the creamy dressing.
Garlic: Freshly minced garlic is key to that signature 1905 dressing kick. It infuses the slaw with a pungent warmth that ties everything together.
Worcestershire Sauce: The secret weapon! This umami-packed ingredient gives the dressing its distinctive tang and depth—don’t skip it, as it’s a Columbia classic.
White Wine Vinegar: Adds a bright, acidic lift to cut through the richness. Its mellow fruitiness pairs beautifully with the olive oil and lemon.
Olive Oil: Spanish extra-virgin olive oil brings a fruity, robust note, echoing the 1905 Salad’s heritage. It smooths out the dressing’s texture too.
Lemon Juice: Freshly squeezed lemon juice brightens the whole dish, balancing the creaminess with a zesty finish. It’s a must for that authentic Columbia vibe.

Variations and Substitutions

Cabbage Swap: If green cabbage isn’t your favorite, try red cabbage for a pop of color and a slightly peppery flavor, or use a pre-shredded coleslaw mix for convenience—just watch the texture stays crisp.
Cheese Options: No Swiss? Substitute with grated cheddar for a sharper bite or mozzarella for a milder, stretchy feel. Each changes the vibe but keeps it delicious.
Meat Alternatives: Swap the ham for diced turkey or cooked shrimp, both 1905 Salad staples, to mix things up. For a vegetarian twist, skip the meat entirely and add extra olives or roasted chickpeas.
Olive Choices: If green Spanish olives aren’t handy, black olives or Kalamata work too—each brings a different salty punch, so adjust to your taste.
Dressing Tweaks: For a lighter version, replace half the mayo with Greek yogurt; it keeps the creaminess with a tangy edge. If you’re out of white wine vinegar, apple cider vinegar adds a fruity twist.
Spice It Up: Add a pinch of cayenne or smoked paprika to the dressing for a subtle kick, giving this vintage recipe a modern flair without losing its roots.

Storage Options

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen, though the cabbage may soften slightly—give it a quick stir before serving.
Make-Ahead: Prep the dressing up to 2 days ahead and keep it chilled separately; toss with the slaw just before serving to maintain maximum crunch.
Freezing: Creamy coleslaw doesn’t freeze well due to the mayo base, which can separate and turn watery when thawed. Best enjoyed fresh or refrigerated!