Six Week Coleslaw Recipes

SIX WEEK COLESLAW

Six Week Coleslaw image

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

Ingredients

1 medium head of cabbage, shredded
1 green pepper, chopped
1 large onion, sliced in rings
1 cup sugar
1 tablespoon sugar
1 cup vinegar
1 teaspoon salt
1 teaspoon dry mustard
3/4 cup salad oil

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

NORWEGIAN COLESLAW

Norwegian Coleslaw image

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

Ingredients

1 medium head cabbage
1 tablespoon salt
1-1/2 cups sugar
1 cup vinegar
1 teaspoon mustard seed
1 teaspoon celery seed
2 cups chopped celery
1 small green pepper, chopped
1 small sweet red pepper, chopped
2 carrots, shredded

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 :

NINE-DAY COLESLAW

Nine-Day Coleslaw image

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

Ingredients

1 large head cabbage (about 3 pounds), shredded
1 large onion, chopped
2 cups sugar
DRESSING:
1 cup vinegar
1/2 cup vegetable oil
2 tablespoons sugar
2 teaspoons salt
1 teaspoon celery seed

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.

FOREVER COLESLAW

Forever Coleslaw image

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

Ingredients

1 large cabbage, shredded
2 medium carrots, grated
1 medium onion, grated
3/4 cup vinegar
1/2 cup vegetable oil
1 1/2 cups sugar
1 tablespoon salt
1 tablespoon celery seed

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.

KEEPS-A-WEEK COLESLAW

Keeps-A-Week Coleslaw image

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

Ingredients

6 cups shredded cabbage
1 onion, finely chopped
1 large carrot, shredded
10 teaspoons Sugar Twin
1/4 cup white vinegar
2 teaspoons vegetable oil
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon celery seed
1/4 cup horseradish cream
1/4 teaspoon black pepper

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

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