Best 4 Pool Hall Coleslaw Recipes

Coleslaw, a classic side dish often served at picnics and barbeques, finds its roots in the Netherlands. In the world of pool halls, coleslaw takes on a new persona, amplifying its flavors to delight the taste buds of patrons between games. You can elevate your pool hall experience by indulging in this revamped version of coleslaw, characterized by its vibrant colors, crisp textures, and tantalizing dressing. Whether you're a seasoned pool shark or a casual player, this culinary creation is sure to impress your palate. Explore the exciting twists and turns of pool hall coleslaw as we delve into its unique recipe, showcasing variations that cater to diverse preferences and dietary needs.

Check out the recipes below so you can choose the best recipe for yourself!

POOL HALL COLESLAW

Pool Hall Coleslaw image

A sweet recipe for cooked coleslaw that is good on hamburgers, hot dogs and vegetables.

Provided by Russ Alexander

Categories Side Dish Sauces and Condiments Recipes Relish Recipes

Time 40m

Yield 96

Number Of Ingredients 12

Ingredients

3 cups distilled white vinegar
2 cups prepared yellow mustard
1 ½ cups white sugar
1 ½ cups packed light brown sugar
1 tablespoon ground turmeric
1 tablespoon salt
1 teaspoon ground black pepper
1 tablespoon red pepper flakes
16 cups shredded cabbage
3 carrots, shredded
3 green bell peppers, seeded and chopped
2 large onions, chopped

Steps:

In a large stock pot, combine the vinegar, mustard, white sugar and brown sugar. Season with turmeric, salt, black pepper and red pepper flakes. Stir to dissolve sugar and bring to a boil.
Once it is boiling, add the cabbage, carrots, peppers and onions. Return to a boil, then reduce heat to medium-low and simmer for 20 to 25 minutes, stirring frequently.

Nutrition Facts : Calories 36 calories, Carbohydrate 8.4 g, Fat 0.3 g, Fiber 0.8 g, Protein 0.5 g, Sodium 137.3 mg, Sugar 7.3 g

THE FAMOUS POOL ROOM COLESLAW BURGERS

The Famous Pool Room Coleslaw Burgers image

In the little southern town of Fayetteville, Tennessee, people come from all around to have these burgers. People who have grown up in the area but have moved away make special trips to get them. There are two different pool rooms on the square (Bill's Pool Room and Honey's). However, you can find these burgers at any greasy spoon in the Lincoln County area.

Provided by Elizabeth Fullerton

Categories Lunch/Snacks

Time 35m

Yield 1 gallon of slaw

Number Of Ingredients 9

Ingredients

1 gallon chopped head of cabbage
1 quart mustard
1 tablespoon pepper
3 large onions, chopped
1 cup brown sugar
4 1/2 cups sugar
1 tablespoon salt
hamburger patty, grilled
hamburger bun

Steps:

Put all ingredients in a large pan and just bring to a boil.
Put slaw and burger on bun.
The traditional way of eating this is without any other condiments.
Put the rest of the slaw in jars and seal.
It does not have to be refrigerated until opened.

ALMOST FAMOUS COLESLAW

Almost Famous Coleslaw image

Here's our take on the coleslaw served at KFC. It's sweet and cooling and a perfect pairing for salty fried chicken or any barbecue sandwich.

Provided by Food Network Kitchen

Categories condiment

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

One 14-ounce bag coleslaw mix (traditional mix of green cabbage and carrots)
1/2 small onion
2 tablespoons plus 2 teaspoons sugar
1/4 cup plus 2 tablespoons mayonnaise
2 teaspoons apple cider vinegar
1/8 teaspoon dry mustard powder
Pinch paprika
Kosher salt

Steps:

Working with half of the bag at a time, chop the coleslaw mix into 1/8-inch pieces (about the width of the carrots). Transfer to a large bowl. Dice enough of the onion into 1/8-inch pieces to yield 1/4 cup. Transfer to a fine-mesh strainer and rinse with cold water for 1 minute to soften the flavor. Gently wring out the onions in a paper towel and then stir into the coleslaw mix.
In a pint jar or other container with a tight-fitting lid, stir together the sugar and 3 tablespoons water until the sugar dissolves a bit. Add the mayonnaise, vinegar, mustard powder, paprika and 1/2 teaspoon salt, put on the lid and shake vigorously until completely combined. Stir the dressing into the coleslaw, then set aside for 10 minutes to marinate and soften, stirring a few times. Add more salt, if needed. The coleslaw will keep, covered in the refrigerator, for up to 1 day.

REFRIGERATOR COLESLAW

Refrigerator Coleslaw image

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

Ingredients

1 head cabbage, shredded
1 large onion, finely chopped
2 carrots, grated
3/4 cup cider vinegar
1 cup sugar
2/3 cup vegetable oil

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

Tips:

Use fresh, high-quality ingredients for the best flavor.
Shred the cabbage and carrots as finely as possible for a crisp, delicate slaw.
Chill the slaw for at least 30 minutes before serving to allow the flavors to meld.
For a creamy slaw, use a combination of mayonnaise and sour cream.
For a tangy slaw, use a vinegar-based dressing.
Add other vegetables to the slaw, such as broccoli, cauliflower, or bell pepper.
Top the slaw with crumbled bacon, chopped nuts, or shredded cheese for a crunchy, flavorful topping.

Conclusion:

Pool Hall Coleslaw is a classic side dish that is perfect for any occasion. It is easy to make and can be customized to your liking. Whether you prefer a creamy or tangy slaw, or you want to add other vegetables or toppings, this recipe is a great starting point. So next time you are looking for a delicious and refreshing side dish, give Pool Hall Coleslaw a try.