Six Week Coleslaw Recipes

SIX WEEK COLESLAW

Steps:

• Layer cabbage, peppers, and onion in a dish. Sprinkle sugar over it.
• Combine dressing ingredients and bring to a boil. Toss over salad.
• Cover and refrigerate for at least 3 hours before serving.

SWEET AND TANGY COLESLAW

Steps:

• In a small saucepan combine the sugar and vinegar and heat, stirring occasionally, until sugar is dissolved. Set aside to cool completely before proceeding.
• Assemble remaining ingredients in a large, non-reactive mixing bowl and pour cooled sugar-vinegar mixture over all. Toss well to combine, cover with plastic wrap, and refrigerate overnight before serving.
• When ready to serve, season with salt, freshly ground black pepper, and Essence, to taste, and toss thoroughly to combine.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

BUTTERMILK GREEN GODDESS SLAW

Steps:

• Make the dressing: Put avocado, buttermilk, lemon juice, anchovy, scallions, garlic, parsley, chives, tarragon, olive oil and basil in a food processor or blender, and process until smooth and uniformly green, 1 to 2 minutes. Taste and season with salt and black pepper. Set aside.
• Make the slaw: In a large bowl, combine cabbage, scallions, jalapeño and cilantro. Pour 1 cup of green goddess dressing over slaw and toss well to coat. Season with salt and pepper.
• Garnish with more cilantro before serving. Serve immediately, or cover with plastic wrap and refrigerate for a couple of hours. Toss again before serving, adding more dressing if you like. Leftover dressing will keep for another day or two in the fridge.

COLESLAW RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the mayonnaise, sour cream, lemon juice, vinegar, honey, salt, and pepper.
• Add the green cabbage, red cabbage, and carrot, and toss to coat. Cover and chill until ready to serve.
• Enjoy!

THREE WEEK COLESLAW RECIPE - (4.6/5)

Steps:

• Chop cabbage, onions, pepper, and combine. In saucepan, combine remaining ingredients. Bring to a hard boil. Pour immediately over vegetables and stir to mix thoroughly. Chill for 4 hours or overnight. Refrigerated, this coleslaw will last for three weeks.

FOREVER COLESLAW

Steps:

• Put cabbage, carrots and onion in large bowl.
• Measure vinegar, oil, sugar, salt and celery seed in large saucepan. Bring to boil, stirring frequently. Pour hot over cabbage mixture.
• Stir to mix, pressing down until vegetables wilt and are covered with brine. Cool.
• Store in covered container in refrigerator. Let stand one or two days before eating.

SIX WEEK SLAW

Steps:

• Mix first five ingredients (vinegar, sugar, salt, celery seed, corn oil) and bring to a boil. Remove from heat. Cool.
• Mix and toss together chopped cabbage, pepper, and onion.
• Pour cooled vinegar mixture over cabbage mixture and toss. Refrigerate. Will keep for six weeks in refrigerator.

NORWEGIAN COLESLAW

Steps:

• Shred cabbage and toss with salt. Cover and refrigerate at least 2 hours. In a saucepan, heat sugar, vinegar, mustard and celery seeds. Cook until the sugar dissolves, about 10 minutes. Cool completely. Add to the cabbage along with remaining vegetables; toss. Cover and refrigerate at least 1 week before serving. Keeps for 4-6 weeks in the refrigerator.

NINE-DAY COLESLAW

Steps:

• In a large bowl, lightly toss cabbage, onion and sugar; refrigerate. In a saucepan, combine dressing ingredients; bring to a boil. Remove from the heat and cool for 1 hour. Pour over cabbage mixture and toss. Chill at least 1 hour before serving. Coleslaw may be stored in the refrigerator for up to 9 days.