Best 4 14 Day Coleslaw Recipes

14-day coleslaw is a variety of coleslaw that is made with vinegar and allowed to ferment for two weeks before eating. This fermentation process, commonly known as "lacto-fermentation", utilizes beneficial bacteria to convert the sugars and starches in the cabbage into lactic acid. This results in a slightly sour and tangy flavor, similar to that found in sauerkraut or kimchi. While the lengthy fermentation time may seem daunting, 14-day coleslaw is incredibly easy to make and only requires a few simple ingredients. In this article, we will take you through the step-by-step process of preparing and fermenting your own batch of this delicious and tangy dish.

Let's cook with our recipes!

GOLDEN COLESLAW (14 DAY SLAW)

Golden Coleslaw (14 Day Slaw) image

I love my Mom's yellow coleslaw... the tumeric adds a stunning colour, and it keeps well, and gets better in time.

Provided by Katzen

Categories Vegetable

Time 1h10m

Yield 4 Quarts, 16 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups vinegar
1/2 cup water
1 1/4 cups sugar
1 teaspoon celery seed
1 1/2 teaspoons mustard seeds
1/2 teaspoon turmeric
1 1/4 teaspoons salt
1 green cabbage, finely shredded
1 large carrot, finely shredded
1/2 yellow sweet onion
1 orange bell pepper, shredded
1 red bell pepper, shredded

Steps:

Bring salad dressing to boil. Cool. Combine all salad ingredients in large bowl. Pour cooled dressing over and mix well. Stuff into quart jars, packing down firmly. Pour salad dressing over evenly. Seal tightly. Keep in cool place.
Can be frozen, but fill to only one to two inches from the top.

Nutrition Facts : Calories 87.5, Fat 0.2, Sodium 196.2, Carbohydrate 20.7, Fiber 1.9, Sugar 18.6, Protein 1.1

14 DAY COLESLAW

14 Day Coleslaw image

Another different way to have coleslaw. A lighter version than using mayonnaise based dressings. This comes from a friend who got it from her sister who got it from??

Provided by Jen T

Categories Salad Dressings

Time P14DT15m

Yield 1 bowl salad

Number Of Ingredients 10

Ingredients

1 1/4 cups white vinegar
1/2 cup water
1 cup sugar
1 teaspoon celery seed
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons salt
1/2 teaspoon turmeric
1 cabbage (small)
2 carrots
1 onion

Steps:

Boil together all the dressing ingredients until sugar is dissolved.
Allow to cool.
Shred cabbage and carrots.
Finely chop onion and add to cabbage and carrots and toss together.
Pour over cooled dressing and toss thoroughly many times.
Place in a bowl with lid and keep in fridge.
This ready mixed salad keeps for up to 14 days in fridge.
NOTE: Cooking time is keeping time.

NINE-DAY COLESLAW

Nine-Day Coleslaw image

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

Ingredients

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

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.

14 DAY OIL/VINEGAR COLESLAW RECIPE - (4.6/5)

14 Day Oil/Vinegar Coleslaw Recipe - (4.6/5) image

Provided by lemirenl

Number Of Ingredients 13

Ingredients

Salad ingredients
1 large head of cabbage, shredded
1 large green pepper finely chopped (prefer shredding if you have a food processor)
1 large spanish onion finely chopped (prefer shredding if you have a food processor)
several large carrots finely shredded (distribution of carrots should look equal to cabbage mixture)
shredded broccoli stalks (optional)
Dressing
1 1/2 cups white vinegar
1 cup oil
1 to 1 1/2 cups white sugar
1 tsps celery seed
1 1/2 tsps mustard seed or powder
1/2 tsp turmeric 1 1/2 tsps salt

Steps:

Mix dressing in a saucepan and bring to a boil to dissolve sugar. Remove from heat and cool to room temperature. Pour cooled dressing over salad, mix well and store in refrigerator.

Tips:

Use a sharp knife or mandoline to thinly shred the cabbage and carrots. This will help the coleslaw to absorb the dressing more evenly.
If you don't have a mandoline, you can use a food processor with a shredding attachment. Just be careful not to over-process the vegetables, or they will become mushy.
To make the coleslaw ahead of time, prepare it up to 24 hours in advance. Just be sure to store it in the refrigerator until you're ready to serve.
Coleslaw is a versatile dish that can be served as a side dish, a main course, or even a snack. It's also a great way to use up leftover vegetables.
Be sure to experiment with different variations of coleslaw. There are many different ways to make it, so you're sure to find one that you love.

Conclusion:

Coleslaw is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to get your daily dose of vegetables, and it's also a perfect dish for potlucks and picnics. So next time you're looking for a healthy and refreshing side dish, give coleslaw a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #cuisine #preparation #south-west-pacific #salads #vegetables #1-day-or-more #easy #vegan #vegetarian #salad-dressings #dietary #new-zealand