Best 6 Forever Slaw Recipes

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"Forever slaw" is a delicious and versatile dish that can be served as a side dish, topping, or even a main course. It is made with shredded cabbage, carrots, and onions, and is typically dressed with a mayonnaise-based dressing. The "forever" in the name refers to the fact that this slaw can be made ahead of time and will keep well in the refrigerator for up to two weeks. This makes it a great option for busy families or anyone who wants to have a healthy and delicious side dish on hand. In this article, we will provide you with a few of the best recipes for forever slaw, so you can find the perfect one to suit your taste.

Let's cook with our recipes!

SPECTACULAR OVERNIGHT SLAW RECIPE



Spectacular Overnight Slaw Recipe image

To come up with this dish, I used a number of different recipes plus some ideas of my own. It's great for potluck because it's made the night before and the flavor keeps getting better. Whenever I serve it I'm inundated with recipe requests.

Provided by bfr610

Categories     Salad     Coleslaw Recipes     No Mayo

Time 8h15m

Yield 16

Number Of Ingredients 13

1 head cabbage, shredded
1 red onion, thinly sliced
½ cup chopped green bell pepper
½ cup chopped red bell pepper
½ cup shredded carrots
½ cup sliced pimiento-stuffed olives
½ cup white wine vinegar
½ cup canola oil
½ cup white sugar
2 teaspoons Dijon mustard
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon mustard seed

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.

Nutrition Facts : Calories 120.9 calories, Carbohydrate 12.5 g, Fat 8 g, Fiber 2.4 g, Protein 1.3 g, SaturatedFat 0.7 g, Sodium 323.4 mg, Sugar 9.4 g

FREEZER SLAW



Freezer Slaw image

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

2 medium heads cabbage, shredded (about 16 cups)
2 teaspoons salt
2 cups sugar
2 cups water
2 cups cider vinegar
2 teaspoons celery seed
2 teaspoons mustard seed
2 medium sweet red peppers, chopped
2 medium carrots, shredded

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.

GRANDMA'S SWEET SLAW



Grandma's Sweet Slaw image

This 4 ingredient slaw is quick and simple, and guaranteed to be a success at potlucks!

Provided by Patty Hutchison

Categories     Salad     Coleslaw Recipes     With Mayo

Time 15m

Yield 8

Number Of Ingredients 4

½ cup white sugar
½ cup mayonnaise
3 medium carrots, shredded
1 medium head cabbage, cored and shredded

Steps:

  • In a large bowl, stir together the sugar and mayonnaise. Add the carrots and cabbage, and mix until well coated. Serve chilled.

Nutrition Facts : Calories 184.9 calories, Carbohydrate 21.7 g, Cholesterol 5.2 mg, Fat 11.1 g, Fiber 3.5 g, Protein 1.8 g, SaturatedFat 1.7 g, Sodium 114.3 mg, Sugar 17.4 g

FOREVER COLESLAW



Forever Coleslaw image

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

1 large cabbage, shredded
2 medium carrots, grated
1 medium onion, grated
3/4 cup vinegar
1/2 cup vegetable oil
1 1/2 cups sugar
1 tablespoon salt
1 tablespoon celery seed

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.

VERNELL'S SLAW



Vernell's Slaw image

Wonderful slaw recipe passed down from my Grandmother's cook, Vernell. It's similar to a sweet and sour cabbage recipe, and will keep for 2 weeks in the refrigerator. Great served with beef brisket. Best made a day or more before serving.

Provided by HUNGRYHIPPO2

Categories     Salad     Coleslaw Recipes     No Mayo

Time 3h23m

Yield 12

Number Of Ingredients 8

1 large head cabbage, cored and shredded
¾ cup white sugar, divided
1 teaspoon salt
1 cup vegetable oil
1 cup white vinegar
1 tablespoon prepared yellow mustard
1 teaspoon celery seed
ground black pepper to taste

Steps:

  • Place the shredded cabbage into a large glass baking dish or other glass dish. Do not use metal or plastic. Sprinkle with 1/2 cup of white sugar and the salt.
  • In a separate microwave safe bowl, combine the remaining sugar, oil, vinegar, mustard, celery seed and pepper. Stir to blend in the sugar, then heat until boiling in the microwave, about 3 minutes. Immediately, but carefully pour the boiling mixture over the cabbage. Toss with a wooden or plastic utensil to evenly coat the cabbage.
  • Let stand out on the counter for several hours, stirring occasionally. Cover and refrigerate. Toss before serving, and serve with a slotted spoon.

Nutrition Facts : Calories 237.1 calories, Carbohydrate 18.7 g, Fat 18.4 g, Fiber 2.7 g, Protein 1.4 g, SaturatedFat 2.9 g, Sodium 227.4 mg, Sugar 15.8 g

COMPANY'S COMING SLAW



Company's Coming Slaw image

Entered for safekeeping. A special slaw great as a side to hamburgers or crab cakes. I added alternate measurements per USDA nutritional data web site. Times are estimates without the food processor from "the slowest chopper in the Western Hemisphere." A food processor would be ideal for preparation. From Sunset Magazine, July 2001.

Provided by KateL

Categories     Vegetable

Time 15m

Yield 10 serving(s)

Number Of Ingredients 11

1/2 cup plain nonfat yogurt
1/4 cup mayonnaise
3 tablespoons sweet pickle relish
2 tablespoons chili sauce (tomato-based for seafood cocktails)
1 tablespoon Dijon mustard, coarse grain
1 small head of cabbage, finely shredded (about 10 cups)
3 large carrots, finely shredded (about 2 cups)
1 small sweet red pepper, 1/4-inch dice (about 3/4 cup)
1/2 cup green onion, including tops, thinly sliced
salt, to taste
fresh ground black pepper, to taste

Steps:

  • In a large bowl, mix yogurt, mayonnaise, pickle relish, chili sauce, and mustard.
  • Add cabbage, carrots, bell pepper, and green onions; mix well.
  • Season to taste with salt and pepper.

Nutrition Facts : Calories 70.8, Fat 2.2, SaturatedFat 0.3, Cholesterol 1.8, Sodium 179.2, Carbohydrate 11.7, Fiber 3, Sugar 6.7, Protein 2.2

Tips:

  • Choose the right cabbage: Green cabbage is the most common type used in coleslaw, but you can also use red cabbage or a combination of both. For a sweeter slaw, use a young cabbage.
  • Shred the cabbage thinly: This will help the slaw absorb the dressing better and make it easier to eat.
  • Use a sharp knife or mandoline: This will help you get even, thin shreds of cabbage.
  • Add other vegetables: Carrots, celery, and onions are common additions to coleslaw, but you can also add other vegetables like bell peppers, broccoli, or snap peas.
  • Use a creamy dressing: A mayonnaise-based dressing is the most popular choice for coleslaw, but you can also use a vinegar-based dressing or a combination of both.
  • Season the dressing to taste: Add salt, pepper, and other seasonings to taste. You can also add a bit of sugar or honey to balance the acidity of the vinegar.
  • Chill the slaw before serving: This will help the flavors meld together and make the slaw more refreshing.

Conclusion:

Coleslaw is a versatile dish that can be enjoyed as a side dish, salad, or sandwich topping. It's a great way to use up leftover cabbage and other vegetables, and it's a healthy and refreshing dish that's perfect for summer gatherings. With so many different variations to choose from, there's sure to be a coleslaw recipe that everyone will enjoy.

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