Best 7 3 Week Cole Slaw Recipes
"3 week cole slaw" is a tangy and crunchy side dish that can add a burst of flavor to any meal. This classic recipe has been enjoyed for generations, and it's a favorite at potlucks, picnics, and backyard barbecues. With its combination of crisp cabbage, carrots, and a tangy dressing, "3 week cole slaw" is sure to be a hit with your family and friends.
Let's cook with our recipes!
THREE WEEK COLESLAW RECIPE - (4.6/5)
Provided by JimMac
Number Of Ingredients 8
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.
COLE SLAW
Homemade Cole Slaw Recipe | Easy Cole Slaw Dressing
Provided by Robert Irvine : Food Network
Categories side-dish
Time 20m
Yield 12 servings
Number Of Ingredients 7
Steps:
- In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.
3 WEEK COLE SLAW
Categories Pepper Vegetable Side Freeze/Chill Vegetarian
Yield makes about 12 servings.
Number Of Ingredients 7
Steps:
- Finely chop together cabbage, onion and bell pepper. (different colors of bell peppers look good and festive too).Put in large glass bowl or covered container. Blend in the 2 cups of sugar. Bring to boil the vinegar, oil and celery seed. Pour hot liquid over the cabbage mixture.Blend well. Place mixture in large covered container and refrigerate over night. Cole slaw will keep very well if covered tightly.
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.
SIX WEEK COLESLAW
They always made this coleslaw to go with the fish that was served at our church at the fish fries they had during Lent. I'm not sure why they call it six week coleslaw.
Provided by kmdipaolo
Categories Low Protein
Time 25m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Layer cabbage, peppers, and onion in a dish. Sprinkle sugar over it.
- Combine dressing ingredients and bring to a boil. Toss over salad.
- Cover and refrigerate for at least 3 hours before serving.
Nutrition Facts : Calories 261.8, Fat 16.4, SaturatedFat 2.3, Sodium 250.5, Carbohydrate 28.5, Fiber 2.5, Sugar 25.4, Protein 1.6
QUICK COLESLAW
Unlike some coleslaws that need to be refrigerated awhile to blend flavors, this version can be served right away with mouthwatering results!-Linda Young, Longmont, Colorado
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a medium bowl, combine cabbage, onions and carrot. Combine remaining ingredients; stir into vegetables. Chill until ready to serve.
Nutrition Facts : Calories 242 calories, Fat 22g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 317mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 1g protein.
FOREVER COLESLAW
I got this recipe from a good friend. This recipe has definately gone around the block many times. Once made up, it can last up to 3 weeks, but will darken with age
Provided by Abby Girl
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Put cabbage, carrots and onion in large bowl.
- Measure vinegar, oil, sugar, salt and celery seed in large saucepan. Bring to boil, stirring frequently. Pour hot over cabbage mixture.
- Stir to mix, pressing down until vegetables wilt and are covered with brine. Cool.
- Store in covered container in refrigerator. Let stand one or two days before eating.
Tips:
- For the best flavor, use fresh, crisp cabbage and carrots.
- Shred the cabbage and carrots finely, so they absorb the dressing better.
- Use a light hand when adding the mayonnaise, so the coleslaw isn't too heavy.
- Season the coleslaw to taste with salt, pepper, and sugar.
- Let the coleslaw chill for at least 30 minutes before serving, so the flavors can meld.
Conclusion:
Coleslaw is a versatile dish that can be served as a side dish, a topping, or even a main course. It's a great way to get your daily dose of vegetables, and it's also a delicious and refreshing dish. With so many different recipes to choose from, you're sure to find a coleslaw that you love. So next time you're looking for a quick and easy dish to make, give coleslaw a try.
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