3 Weeks Cole Slaw Recipes

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.

Steps:

• Chop cabbage, onions, pepper, and combine. In saucepan, combine remaining ingredients. Bring to a hard boil. Pour immediately over vegetables and stir to mix thoroughly. Chill for 4 hours or overnight. Refrigerated, this coleslaw will last for three weeks.

Steps:

• Mix all chopped vegetables in a very large bowl with lid.
• Cook together sugar, vegetable oil, vinegar and seasonings until dissolved. Do not scorch.
• Pour hot dressing over slaw. Cover and refrigerate, stirring a few times to marinate. Keeps three weeks.

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.

Steps:

• In a very large bowl, combine mayonnaise, vinegar, sugar and celery seeds. Season with salt and pepper, and mix until smooth.
• Shred the cabbage: Using a sharp knife, quarter and core the green cabbage. Arrange quarters cut side down, so they sit flat and stable. Thinly slice them lengthwise for longer shreds (or crosswise for shorter shreds). Repeat with the purple cabbage. You should get about 16 total cups of shredded green and purple cabbage.
• Add all the shredded cabbage and the shredded carrots to the bowl, season with salt and pepper, and toss until well combined. (Hands work best here.)
• Transfer coleslaw to a serving bowl and serve immediately, or cover and refrigerate 3 hours ahead of time and up to overnight for the best texture, and serve chilled.