Best Cool And Crunchy Coleslaw Recipes

Cool and Crunchy Coleslaw image

Provided by StevenHB

Categories < 30 Mins

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

1 head green cabbage, about two pounds
1 large green pepper, stemmed and seeded
2 medium yellow onions
1 carrot, peeled
1 cup sugar
1 cup white vinegar
1/4 cup vegetable oil
1 tablespoon salt
1 teaspoon dry mustard

Steps:

Finely slice the cabbage, green pepper, and onion into a large bowl - I use a mandoline for thin and even slices. If you do likewise, be very careful not to cut yourself.
Grate the carrot into the bowl with the cabbage mixture.
Sprinkle 3/4 cup of sugar on the cabbage mixture and toss.
In a non-reactive small saucepan over medium heat, combine remaining ingredients (1/4 cup sugar, vinegar, oil (original recipe called for 3/4 cup, which was overwhelmingly oily), salt, and dry mustard. Bring to a boil, stirring often.
Pour vinegar mixture over cabbage mixture. Toss well.
Cover and refrigerate for at least one hour before serving but this slaw will last for at least several days.

Nutrition Facts : Calories 140.8, Fat 4.7, SaturatedFat 0.6, Sodium 600.8, Carbohydrate 24.1, Fiber 2.6, Sugar 20.5, Protein 1.4

Best Cool and Crunchy Coleslaw image

Provided by Colongo Colongo

Time 1h25m

Number Of Ingredients 2

2 lbs. cabbage finely sliced, 1 large bell pepper,stemmed and seeded and finely sliced, 1 large or two medium spanish onions ( 1/2 lb. total weight thinly sliced , 1 carrot, peeled and grated, 1 cup sugar, 1 cup distilled vinegar.
3/4 cup vegetable oil, 1tablespoon salt, 1 teaspoon dry mustard

Steps:

1. in a nonreactive , large mixing bowl, combine the cabbage,bell peppers, onions,and carrots. Sprinkle 3/4 cup sugar and toss.
2. In a nonreactive small pan over med. heat, combine the remaining 1/4 sugar with the vinegar,oil, salt, and dry mustard. Bring to a boil, stir often. Pour the boiling sauce over cabbage mixture and toss well.Cover and place in refrigerator for at least 1 hr. before serving