Best Six Week Coleslaw Recipes
COLE SLAW THAT KEEPS
This Cole Slaw that Keeps is an easy recipe to prepare.
Provided by Stephanie Manley
Categories Salad
Time 30m
Number Of Ingredients 10
Steps:
- Shred or chop cabbage, onions, and peppers. Sprinkle sugar on top. Combine dressing ingredients and bring to boil. Toss dressing with cabbage mixture. Cover and refrigerate for at least 6 hours. Slaw will keep for weeks without losing its freshness.
Nutrition Facts : Calories 406 kcal, Carbohydrate 37 g, Protein 2 g, Fat 28 g, SaturatedFat 2 g, Sodium 417 mg, Fiber 4 g, Sugar 31 g, ServingSize 1 serving
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
ANGIE'S DAD'S BEST CABBAGE COLESLAW
An absolutely delicious coleslaw, more tart and tangy than the creamy kind. Can make this up to 2 weeks ahead of serving and it only gets better.
Provided by DOTMAYTRX
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 20
Number Of Ingredients 10
Steps:
- In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.
Nutrition Facts : Calories 131 calories, Carbohydrate 14.1 g, Fat 8.4 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 1.3 g, Sodium 364.3 mg, Sugar 12.1 g
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.
KEEPS-A-WEEK COLESLAW
How is this for a long lasting coleslaw?? the flavor is super, and it really does last for a few days!!
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine cabbage, onion, and carrot. In a small sucepan, combine sweetener, vinegar, oil, mustard, celery seed, horseradish, and pepper. heat to boiling point.
- Pour hot dressing over cabbage mixtue immediately. STir well.
- Cover and chill for 1 hour, stirring occasionally. Serve or keep in fridge for up to 1 week.
Nutrition Facts : Calories 30.7, Fat 1.1, SaturatedFat 0.1, Sodium 154.4, Carbohydrate 5, Fiber 1.6, Sugar 2.8, Protein 0.9
NORWEGIAN COLESLAW
This tasty recipe was give to me by a friend whose ancestors were from Norway. I especially enjoy bringing this salad dish to family get-togethers since I can make it days ahead. A pint of it also makes a nice gift.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12-16 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love