Smokehouse Lake Elsinore Ca Coleslaw Recipes

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SMOKEHOUSE (LAKE ELSINORE, CA) COLESLAW

Make and share this Smokehouse (lake Elsinore, Ca) Coleslaw recipe from Food.com.

Provided by katie in the UP

Categories     Vegetable

Time P1DT15m

Yield 6 serving(s)

Number Of Ingredients 9



Smokehouse (lake Elsinore, Ca) Coleslaw image

Steps:

  • Combine cabbage, onion and peppers in plastic, glass or stainless-steel bowl. Sprinkle with sugar. Set aside.
  • Combine vinegar, oil, salt, mustard and celery seeds in saucepan and bring to boil, stirring occasionally. Remove from heat and immediately pour dressing over cabbage mixture. Do not mix. Cover and refrigerate 24 hours. Mix well before serving.

Nutrition Facts : Calories 602.9, Fat 36.9, SaturatedFat 5.5, Sodium 642, Carbohydrate 67.9, Fiber 6.3, Sugar 60.4, Protein 4

1 1/2 heads cabbage, diced
1 large onion, diced
2 green bell peppers, diced
1 1/2 cups granulated sugar
1 1/2 cups cider vinegar
1 cup oil
1 1/2 teaspoons salt
1 1/2 teaspoons prepared mustard
1 1/2 teaspoons celery seeds

CALIFORNIA COLESLAW

A sweet summer slaw filled with fresh vegetables. It tastes better the second day after the vegetables have soaked in the marinade.

Provided by ALEXPE

Categories     Salad     Coleslaw Recipes     No Mayo

Time 20m

Yield 6

Number Of Ingredients 10



California Coleslaw image

Steps:

  • In a large salad bowl, place the cabbage, onion, green bell pepper, red bell pepper and carrot. Combine the vinegar, sugar, salt, pepper and vegetable oil in the bowl with the vegetables. Toss the mixture until the vegetables are fully coated with the marinade.

Nutrition Facts : Calories 237.1 calories, Carbohydrate 17.4 g, Fat 18.4 g, Fiber 4.2 g, Protein 2.1 g, SaturatedFat 2.9 g, Sodium 223.8 mg, Sugar 12.3 g

1 small head cabbage, shredded
1 small white onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 small carrot, shredded
½ cup cider vinegar
3 tablespoons white sugar
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup vegetable oil

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