Refrigerator Coleslaw Food
REFRIGERATOR COLESLAW
Make and share this Refrigerator Coleslaw recipe from Food.com.
Provided by Mini Ravindran
Categories Vegetable
Time 40m
Yield 10 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 243.4, Fat 14.7, SaturatedFat 1.9, Sodium 26.5, Carbohydrate 28, Fiber 2.9, Sugar 24.1, Protein 1.4
COLE SLAW THAT KEEPS
This Cole Slaw that Keeps is an easy recipe to prepare.
Provided by Stephanie Manley
Categories Salad
Time 30m
Number Of Ingredients 10
Steps:
- Shred or chop cabbage, onions, and peppers. Sprinkle sugar on top. Combine dressing ingredients and bring to boil. Toss dressing with cabbage mixture. Cover and refrigerate for at least 6 hours. Slaw will keep for weeks without losing its freshness.
Nutrition Facts : Calories 406 kcal, Carbohydrate 37 g, Protein 2 g, Fat 28 g, SaturatedFat 2 g, Sodium 417 mg, Fiber 4 g, Sugar 31 g, ServingSize 1 serving
FREEZER SLAW
This unusual slaw recipe from my mother combines all the ingredients, then stores in the freezer. Remember to thaw before serving. - Alice Campbell, Dickinson, North Dakota
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 18 servings (3/4 cup each).
Number Of Ingredients 9
Steps:
- Place cabbage in a very large bowl; toss with salt. Let stand 1 hour., Meanwhile, in a large saucepan, combine sugar, water, vinegar, celery seed and mustard seed. Bring to a boil, stirring to dissolve sugar. Cook 1 minute. Remove from heat; cool slightly., Drain excess liquid from cabbage, if necessary. Add red peppers and carrots to cabbage. Add dressing; toss to coat. Cool completely. Transfer to freezer containers. Freeze, covered, up to 3 months., To serve, thaw coleslaw overnight in refrigerator. Stir before serving.
Nutrition Facts : Calories 126 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 287mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 3g fiber), Protein 2g protein.
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
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.
FREEZER SLAW
My husband kept talking about 'Freezer Slaw' that his mom made and I couldn't find a recipe for it and she couldn't find hers. Luckily, his aunt still had it! This is a great make-ahead slaw that stays crisp! I shred the cabbage and other vegetables in the food processor.
Provided by Gail
Categories Salad Coleslaw Recipes No Mayo
Time 1h55m
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 101.8 calories, Carbohydrate 25 g, Fat 0.2 g, Fiber 2.4 g, Protein 1.2 g, Sodium 312.7 mg, Sugar 22 g
More about "refrigerator coleslaw food"
REFRIGERATOR COLESLAW (VRP 042) | VINTAGE RECIPE PROJECT
Refrigerator Coleslaw. Join our Vintage Recipe Facebook Group to discuss and find “new” old recipes to enjoy. Recipe for Refrigerator Coleslaw which is written in pen on a standard sized unlined index card. This recipe box is a light blueish green metal box. At this time we don’t know much about the history of Vintage Recipe Box 42.
From vintagerecipeproject.com
Estimated Reading Time 1 min
From vintagerecipeproject.com
Estimated Reading Time 1 min
REFRIGERATOR COLESLAW RECIPE - FOOD.COM
directions. Combine cabbage, onion, celery, bell pepper, salt and pepper. Heat sugar vinegar, mustard seed and turmeric to boiling point. Pour over cabbage mixture. Cover and refrigerate. Will keep for 1 week in refrigerator. Submit a Recipe Correction.
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Servings 12-15Total Time 15 minsCategory Low ProteinCalories 77 per serving
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1 green and/or red cabbage, very thinly sliced. 1/2 red onion, very finely sliced. 1/2 English cucumber, halved lengthwise and thinly sliced crosswise. 1 tablespoon celery seed. 2 tablespoons sugar. 1/2 cup rice vinegar. 1/2 teaspoon fine sea salt. 1/4 teaspoon ground black pepper. Shop recipe on Amazon.
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Add the shredded carrot and parsley to the cabbage and toss to mix. In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional sugar.
From inspiredtaste.net
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Pack coleslaw into a freezer-safe bag or container. If using a bag, flatten out, spread evenly, and release as much air as possible from the bag. 4. Seal the container tightly. 5. Label the package with a freezing date, a use-by date, and the amount (if necessary). 6. Transfer the package to the freezer.
From fitibility.com
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How to Make Refrigerator Coleslaw. 1 Shred or chop cabbage, onions, and peppers. 2 Sprinkle sugar on top. 3 Combine vinegar, sugar, salt, oil, dry mustard, and celery seed in a saucepan. Bring to boil. 4 Toss dressing with cabbage mixture. 5 Cover and refrigerate for at least 6 hours.
From foodnewsnews.com
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The “high” setting on the humidity drawer will cut off airflow to the drawer, allowing the contents to sit in the humidity and gases they produce as they ripen. The “low” setting opens up a small vent, allowing gases and moisture to escape, decreasing the humidity in the drawer. Simply put, high humidity equals a closed window, low ...
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Mix the remaining ingredients in a medium saucepan over high heat and bring to a boil. Boil for 2 to 3 minutes. Let cool. Pour the cool liquid over the vegetables in the bowl. Mix well by stirring gently with a spoon, then pack in an airtight plastic freezer container. Label with the recipe name and the date you made the coleslaw and freeze.
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How To Thaw Coleslaw. When the time comes and you need to thaw your coleslaw, just remove the item from the freezer and put it in your refrigerator to thaw. Keep the coleslaw there overnight or until all of the frozen residues have gone. After the thawing process, the veggies should still be cool and crunchy. This is the ideal texture for an ...
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REFRIGERATOR COLESLAW
Skip to content. Home; Articles; Calorie Calculator; Favourite Recipes; For advertisers; All Categories
From champsdiet.com
From champsdiet.com
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Store the coleslaw in its bag in a refrigerator that is 40 degrees Farenheit until you're ready to use it.\nIf selecting a whole cabbage, check to see that the outer leaves are fresh and crisp and there are no brown spots. If you are buying ready-made coleslaw in the deli section of your supermarket, ask the deli manager when it was made up.
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