Three Week Cole Slaw Recipes
THREE WEEK COLESLAW RECIPE - (4.6/5)
Provided by JimMac
Number Of Ingredients 8
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.
3 WEEK COLE SLAW
Categories Pepper Vegetable Side Freeze/Chill Vegetarian
Yield makes about 12 servings.
Number Of Ingredients 7
Steps:
- Finely chop together cabbage, onion and bell pepper. (different colors of bell peppers look good and festive too).Put in large glass bowl or covered container. Blend in the 2 cups of sugar. Bring to boil the vinegar, oil and celery seed. Pour hot liquid over the cabbage mixture.Blend well. Place mixture in large covered container and refrigerate over night. Cole slaw will keep very well if covered tightly.
FOREVER COLESLAW
I got this recipe from a good friend. This recipe has definately gone around the block many times. Once made up, it can last up to 3 weeks, but will darken with age
Provided by Abby Girl
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
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.
NINE-DAY COLESLAW
This easy coleslaw is great because it lasts refrigerated so long. The longer you let it marinate, the better it tastes.-Mildred Iglehart, Calhoun, Kentucky
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 20 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 151 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 249mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 2g fiber), Protein 1g protein.
THREE-PEPPER COLESLAW
There are never any leftovers when I make this dish for a picnic, barbecue or any social gathering. -Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place the first 5 ingredients in a large serving bowl. In a small bowl, whisk the remaining ingredients. Pour over coleslaw mixture; toss to coat. Cover and refrigerate for at least 30 minutes before serving. ,
Nutrition Facts : Calories 36 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 158mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
SIX WEEK COLESLAW
They always made this coleslaw to go with the fish that was served at our church at the fish fries they had during Lent. I'm not sure why they call it six week coleslaw.
Provided by kmdipaolo
Categories Low Protein
Time 25m
Yield 10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 261.8, Fat 16.4, SaturatedFat 2.3, Sodium 250.5, Carbohydrate 28.5, Fiber 2.5, Sugar 25.4, Protein 1.6
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