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3-WEEK COLESLAW

November 18, 2015 by Debbie 2 Comments

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If you are looking for the perfect Coleslaw recipe for your summer outings, this is it! It can be prepared in advance and because it doesn’t contain mayonnaise, you can safely carry it on picnics or to a family bbq.
coleslaw ready to eat

WHAT IS COLESLAW?

Coleslaw is a side dish made using shredded raw cabbage, carrots, onions, and often times contains radishes and other vegetables. The dressing for coleslaw can either be mayonnaise-based or vinegar-based. It is a wonderful accompaniment for grilled meats, burgers, or served on bbq sandwiches.

HOW TO MAKE COLESLAW

In a large bowl, mix together the cabbage, onion, bell pepper, and carrots.
coleslaw
Bring the sugar, vinegar, oil, celery seed, and salt to a rapid boil in a medium saucepan. Pour over the cabbage mixture and stir well.
dressing for coleslaw
Refrigerate in an airtight container. This will keep for up to 3 weeks, but ours never lasts that long.
coleslaw ready to eat
coleslaw ready to eat
Print Recipe

COLESLAW

This coleslaw recipe is made using a vinegar based dressing making it perfect for summer outings. Once refrigerated, it can last for up to 3 weeks
Prep Time20 minutes mins
Cook Time5 minutes mins
Total Time25 minutes mins
Course: Side Dish
Cuisine: American
Keyword: cabbage, coleslaw
Servings: 10 cups
Calories: 209kcal
Author: Debbie

Ingredients

  • 1 medium head cabbage shredded
  • 2 carrots peeled and shredded
  • 1 small onion diced
  • 1/2 cup bell pepper chopped, may use colored peppers
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1/2 cup white distilled vinegar
  • 1 tablespoon celery seed
  • 1 teaspoon salt

Instructions

  • Place the cabbage, onion, carrots, and pepper into a large mixing bowl.
  • In a small saucepan, bring the sugar, oil, vinegar, celery seed, and salt to a rapid boil.
  • Pour the dressing over the cabbage mixture and mix thoroughly.
  • Place in an airtight container and refrigerate until needed.

Nutrition

Serving: 0.5cup | Calories: 209kcal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 9g | Sodium: 259mg | Potassium: 228mg | Fiber: 3g | Sugar: 24g | Vitamin A: 2361IU | Vitamin C: 44mg | Calcium: 54mg | Iron: 1mg

Filed Under: 30 minutes or less, gluten free, salads & slaws, side dishes Tagged With: cabbage

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  1. COLE SLAW… VINEGAR & MUSTARD BASED – parsley thyme & limoncello says:
    January 5, 2018 at 11:37 am

    […] for the perfect cole slaw. I’ve already posted a recipe for Oriental Cole Slaw and one for a 3 Week Slaw. Both of those are delicious but today I thought I would try something with vinegar and […]

    Reply
  2. COLE SLAW… VINEGAR & MUSTARD BASED says:
    February 21, 2019 at 11:56 am

    […] for the perfect cole slaw. I’ve already posted a recipe for Oriental Cole Slaw and one for a 3 Week Slaw. Both of those are delicious but today I thought I would try something with vinegar and […]

    Reply

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Hi! I’m Debbie…a wife, mother, grandmother, and someone who loves gathering with family and friends over a delicious meal. Join me as I prepare simple, mostly from-scratch meals using fresh ingredients.

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