CRISP REFRIGERATOR SLAW
A dear friend made this for years at family get togethers.Everyone aways loved it even though she would make it a little on the hot side.I think it goes with almost anything.It has a little salty, vinegary,krauty,spicey taste.It keeps in frig.at least a month. Try it!
Provided by David Brandon
Categories Other Salads
Time 1h
Number Of Ingredients 6
Steps:
- 1. With sharp knife roughly shred 1/8" wide and chop about a 1/2" long cored cabbage head,green pepper & onion.Finely chop jalapeno peppers. Put all in a large plastic bowl with a lid,mixing well. Then add hot pepper flakes & mix well.(do not grade slaw)
- 2. Mix canning salt with cold water enough to cover vegs. in bowl.( Mix 1 quart water with 2 tablespoons salt.Desolving salt well). Put lid on bowl and leave on counter 24 Hrs.( not in refrig.)
- 3. Next remove slaw with a slotted spoon over into a gallon jug.Fill with cold water to rinse out salt then drain out water.Now add 1 cup apple vinegar to a quart jar & fill with cold water,pour over slaw & repeat mixture to fill jug,put lid on.Put in refrigerator for 24 Hrs.(Keep in refrig.)
- 4. Next,drain vinegar mixture from jug and refill with cold water and drain again.Now make same salt - water mixture as before and fill-up jug.Keep in refrigerator and use as needed.(Keep in refrig.) (Slaw will stay crisp if kept cold)
FREEZER SLAW
My husband kept talking about 'Freezer Slaw' that his mom made and I couldn't find a recipe for it and she couldn't find hers. Luckily, his aunt still had it! This is a great make-ahead slaw that stays crisp! I shred the cabbage and other vegetables in the food processor.
Provided by Gail
Categories Salad Coleslaw Recipes No Mayo
Time 1h55m
Yield 16
Number Of Ingredients 10
Steps:
- Combine cabbage, green bell pepper, onion, and carrots in a large bowl. Mix boiling water and salt together in a bowl and pour over cabbage mixture. Set aside for salt to draw out extra water from vegetables, about 1 hour. Drain well.
- Mix sugar, 1 cup water, cider vinegar, and celery seed in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 1 minute. Remove saucepan from heat and cool completely.
- Pour cooled sugar-vinegar mixture over drained cabbage mixture in a large bowl and toss until slaw is well mixed. Spoon slaw into resealable plastic bags and freeze.
Nutrition Facts : Calories 101.8 calories, Carbohydrate 25 g, Fat 0.2 g, Fiber 2.4 g, Protein 1.2 g, Sodium 312.7 mg, Sugar 22 g
MARINATED SLAW
Steps:
- Toss the cabbage and peppers and place into a strainer resting over a bowl to drain for 2 hours. Then place into a mason jar.
- In a small saucepan, bring the vinegar, sugar, mustard seed, and celery seed to a boil. Pour over the cabbage and the peppers. Store in the refrigerator for 3 days before serving.
- Yield:
- Preparation time: Cooking time: 5 minutes Ease of preparation: easy
SPECTACULAR OVERNIGHT SLAW RECIPE
To come up with this dish, I used a number of different recipes plus some ideas of my own. It's great for potluck because it's made the night before and the flavor keeps getting better. Whenever I serve it I'm inundated with recipe requests.
Provided by bfr610
Categories Salad Coleslaw Recipes No Mayo
Time 8h15m
Yield 16
Number Of Ingredients 13
Steps:
- Mix cabbage, onion, green bell pepper, red bell pepper, carrots, and olives together in a large bowl.
- Whisk vinegar, oil, sugar, Dijon mustard, salt, celery seed, and mustard seed together in a saucepan. Bring to a boil; cook and stir until sugar is dissolved, about 1 minute. Pour hot dressing over cabbage mixture and toss gently. Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight.
Nutrition Facts : Calories 120.9 calories, Carbohydrate 12.5 g, Fat 8 g, Fiber 2.4 g, Protein 1.3 g, SaturatedFat 0.7 g, Sodium 323.4 mg, Sugar 9.4 g
REFRIGERATOR COLESLAW
Make and share this Refrigerator Coleslaw recipe from Food.com.
Provided by Mini Ravindran
Categories Vegetable
Time 40m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Toss the cabbage, onion and carrots together in a large bowl.
- Boil the remaining ingredients together and pour over the vegetables.
- Toss just once and let sit at room temperature 1 and 1/2 hours.
- Toss salad once more, cover, and store in the refrigerator overnight before serving.
Nutrition Facts : Calories 243.4, Fat 14.7, SaturatedFat 1.9, Sodium 26.5, Carbohydrate 28, Fiber 2.9, Sugar 24.1, Protein 1.4
REFRIGERATOR COLESLAW
This was my mama's favorite coleslaw! It is very delicious with pinto beans.
Provided by Bernice Mosteller
Categories Vegetables
Time 15m
Number Of Ingredients 9
Steps:
- 1. Mix cabbage, pepper, and onions
- 2. Bring to boil: sugar, vinegar,oil, salt, mustard, and celery seeds.
- 3. Pour over cabbage mixture and mix well. Cover. Will keep in the refrigerator for several days.
CRISP PICKLED COLE SLAW
This was passed down to me from my mother and it is just great!! My 6 year old son and his friends love it! It is great on the side with burgers or BBQ sandwiches and baked beans. I also like it as a snack. The purple cabbage makes it look so pretty, but you can also use just one type of cabbage(one type of vinegar may be used as well). Also, if you like it hot, try putting in a sliced jalapeno pepper or put some Tabasco sauce in it when you serve it. This recipe makes a lot, but it's ok because it keeps so well.
Provided by LisaAnne G
Categories Vegetable
Time 40m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Finely shred the 2 different color cabbages(I use a mandolin, but a very sharp knife does just fine).
- Slice the peppers thinly and chop into small pieces.
- Cut the onion into 4 pieces.
- Thinly slice the four pieces and separate into slices.
- Finely julienne the 2 carrots(or more if desired) and cut into small pieces or grate them on a grater.
- Place all the chopped and shredded vegetables into a large bowl.
- In a small saucepan combine the sugar, vinegars, salt and celery seed.
- Bring to a boil.
- Boil for 3 minutes.
- Pour the hot vinegar over the shredded and chopped vegetables.
- Combine well.
- Transfer into large jars to store in the refrigerator.
- Cool before serving.
- This keeps for a very, very long time in the frig and actually gets better after "pickling" for several days.
Nutrition Facts : Calories 66.6, Fat 0.2, Sodium 97.2, Carbohydrate 16.2, Fiber 1.9, Sugar 13.4, Protein 1.1
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