Six Week Slaw Recipes

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.

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

SIX WEEK SLAW

Six Week Slaw image

Provided by My Food and Family

Categories Home

Number Of Ingredients 8

Ingredients

1.5 cups white vinegar
1.5 cups sugar
2 teaspoons salt
0.5 boxs celery seed
0.5 cups corn oil
1 heads cabbage
1 units green pepper
1 units onion

Steps:

Mix first five ingredients (vinegar, sugar, salt, celery seed, corn oil) and bring to a boil. Remove from heat. Cool.
Mix and toss together chopped cabbage, pepper, and onion.
Pour cooled vinegar mixture over cabbage mixture and toss. Refrigerate. Will keep for six weeks in refrigerator.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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 :

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