Keeps A Week Coleslaw Recipes

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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



Nine-Day Coleslaw image

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.

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

PICKLED COLESLAW

A marinated coleslaw that keeps well in the fridge for a week.

Provided by Leanne Mentz

Categories     Salad     Coleslaw Recipes     No Mayo

Time 2h15m

Yield 10

Number Of Ingredients 9



Pickled Coleslaw image

Steps:

  • Combine vinegar, oil, sugar, mustard, and celery seed for dressing in a saucepan over medium-high heat; bring to a boil.
  • Meanwhile, combine cabbage, onion, sugar, and salt for coleslaw in a bowl.
  • Pour hot dressing over cabbage mixture and mix until incorporated. Place in the refrigerator until chilled, about 2 hours.

Nutrition Facts : Calories 223.9 calories, Carbohydrate 18.7 g, Fat 16.8 g, Fiber 3.5 g, Protein 2 g, SaturatedFat 2.6 g, Sodium 756.6 mg, Sugar 14.5 g

1 cup white vinegar
¾ cup salad oil
¼ cup white sugar
2 tablespoons prepared mustard
1 tablespoon celery seed
1 large head cabbage, shredded
1 medium onion, thinly sliced
¼ cup white sugar
1 tablespoon salt

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



Keeps-A-Week Coleslaw image

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

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

3 WEEKS COLE SLAW

I like this because you can make ahead(has to stand 3 days) and keeps in refrigerator for a month.

Provided by Lynda Sweezey

Categories     Vegetables

Time 20m

Number Of Ingredients 8



3 Weeks Cole Slaw image

Steps:

  • 1. Combine the 1st..4 ingredients.Mix well.
  • 2. Mix oil,vinegar,celery seed,salt. Bring to a hard boil. Pour over cabbage mixture and stir very well.
  • 3. Store in refrigerator in an airtight container. Let stand at least 3 days as the flavor improves as it ages. Will keep in the refrigerator for 1 month.

3 lb white cabbage,chopped
1 green pepper,chopped(optional)
2 white onions chopped
1 1/2-2 c sugar
1 c canola oil
1 c cider vinegar
1 tsp celery seed
2 tsp salt

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



Six Week Coleslaw image

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

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

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