Crisp Refrigerator Slaw Recipes

Steps:

• 1. With sharp knife roughly shred 1/8" wide and chop about a 1/2" long cored cabbage head,green pepper & onion.Finely chop jalapeno peppers. Put all in a large plastic bowl with a lid,mixing well. Then add hot pepper flakes & mix well.(do not grade slaw)
• 2. Mix canning salt with cold water enough to cover vegs. in bowl.( Mix 1 quart water with 2 tablespoons salt.Desolving salt well). Put lid on bowl and leave on counter 24 Hrs.( not in refrig.)
• 3. Next remove slaw with a slotted spoon over into a gallon jug.Fill with cold water to rinse out salt then drain out water.Now add 1 cup apple vinegar to a quart jar & fill with cold water,pour over slaw & repeat mixture to fill jug,put lid on.Put in refrigerator for 24 Hrs.(Keep in refrig.)
• 4. Next,drain vinegar mixture from jug and refill with cold water and drain again.Now make same salt - water mixture as before and fill-up jug.Keep in refrigerator and use as needed.(Keep in refrig.) (Slaw will stay crisp if kept cold)

Steps:

• Combine cabbage, green bell pepper, onion, and carrots in a large bowl. Mix boiling water and salt together in a bowl and pour over cabbage mixture. Set aside for salt to draw out extra water from vegetables, about 1 hour. Drain well.
• Mix sugar, 1 cup water, cider vinegar, and celery seed in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 1 minute. Remove saucepan from heat and cool completely.
• Pour cooled sugar-vinegar mixture over drained cabbage mixture in a large bowl and toss until slaw is well mixed. Spoon slaw into resealable plastic bags and freeze.

Steps:

• Toss the cabbage and peppers and place into a strainer resting over a bowl to drain for 2 hours. Then place into a mason jar.
• In a small saucepan, bring the vinegar, sugar, mustard seed, and celery seed to a boil. Pour over the cabbage and the peppers. Store in the refrigerator for 3 days before serving.
• Yield:
• Preparation time: Cooking time: 5 minutes Ease of preparation: easy

Steps:

• Mix cabbage, onion, green bell pepper, red bell pepper, carrots, and olives together in a large bowl.
• Whisk vinegar, oil, sugar, Dijon mustard, salt, celery seed, and mustard seed together in a saucepan. Bring to a boil; cook and stir until sugar is dissolved, about 1 minute. Pour hot dressing over cabbage mixture and toss gently. Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight.

Steps:

• Toss the cabbage, onion and carrots together in a large bowl.
• Boil the remaining ingredients together and pour over the vegetables.
• Toss just once and let sit at room temperature 1 and 1/2 hours.
• Toss salad once more, cover, and store in the refrigerator overnight before serving.

Steps:

• 1. Mix cabbage, pepper, and onions
• 2. Bring to boil: sugar, vinegar,oil, salt, mustard, and celery seeds.
• 3. Pour over cabbage mixture and mix well. Cover. Will keep in the refrigerator for several days.

Steps:

• Finely shred the 2 different color cabbages(I use a mandolin, but a very sharp knife does just fine).
• Slice the peppers thinly and chop into small pieces.
• Cut the onion into 4 pieces.
• Thinly slice the four pieces and separate into slices.
• Finely julienne the 2 carrots(or more if desired) and cut into small pieces or grate them on a grater.
• Place all the chopped and shredded vegetables into a large bowl.
• In a small saucepan combine the sugar, vinegars, salt and celery seed.
• Bring to a boil.
• Boil for 3 minutes.
• Pour the hot vinegar over the shredded and chopped vegetables.
• Combine well.
• Transfer into large jars to store in the refrigerator.
• Cool before serving.
• This keeps for a very, very long time in the frig and actually gets better after "pickling" for several days.