Best Confetti Cabbage Slaw Recipes

Confetti Cabbage Slaw image

Provided by Taste of Home

Categories Lunch

Time 2h30m

Yield 50-60 servings.

Number Of Ingredients 11

10 pounds cabbage, shredded
2 tablespoons salt
6 cups sugar
3 cups cider vinegar
1-1/2 cups water
2 tablespoons mustard seed
2 tablespoons celery seed
1 bunch celery, chopped
4 medium carrots, shredded
1 medium sweet red pepper, diced
1 medium green pepper, diced

Steps:

In a large bowl, combine cabbage and salt; set stand for 2 hours. In a large saucepan, combine the sugar, vinegar, water, mustard seed and celery seed. Bring to a boil over medium heat; stir until sugar is dissolved. Remove from the heat; cool completely., Drain cabbage if desired. Add the celery, carrots and peppers. Add dressing and toss to coat. Cover and refrigerate for 2 hours or freeze for up to 3 months. Serve with a slotted spoon.

Nutrition Facts :

Confetti Sweet & Sour Cabbage Slaw image

Provided by Rose Mary Mogan

Time 40m

Number Of Ingredients 8

1 1/2 lb cabbage shredded,(i use 1/2 sml head plus 1 pound bag slaw)
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1 bunch green onions, chopped
1 medium red onion chopped
2/3 c cooking oil
1 1/4 c white distilled vinegar
1 c sugar ( i will use about 1/2 to 3/4 cup next time)

Steps:

1. Shred cabbage if not already shredded and add to a large bowl.
2. Chop Red bell peppers & add to bowl, toss to mix.
3. Chop Green Onions and Green Bell Peppers, add to bowl, & toss together with slaw.
4. Chop and add the red onions tossing together after adding. I prefer to use long metal tongs.
5. Add oil, sugar, & vinegar to a medium sauce pan. Bring to a boil, all the while whisking with wire whisk to dissolve sugar. Then boil an additional 2 minutes all the while stirring, then remove from heat.
6. Gradually and carefully pour hot mixture over the cabbage, and toss to coat, turning with tongs as you go to assure all is mixed together. Refrigerate until slaw is completely cooled for better flavor.
7. This is the book of the original recipe "BIG MAMA'S OLD BLACK POT BY Ethel Rayson Dixon.
8. Add slaw to a large bowl, garnish as desired, and serve. This was excellent with MyLemon Pepper Panko Salmon Croquette Patties and Cajun Seafood Aioli Sauce. You may like it too, so give it a try.