Keep a Week Coleslaw

[shelley]

I eat this one all the time, you can leave out the onions if you must, but better with.
6 C shredded cabbage,
1 med onion thin sliced,
1 med carrot grated,
10 tsp Splenda,
1/4 C white vinegar,
2 tsp vegetable oil,
1 tsp Dijon mustard,
1/2 tsp each of salt, celery seed, horseradish,
pinch pepper,
Mix all ingredients except veggies. Whisk and bring to a boil. Pour hot liquid over veggies and stir. Cover and chill several hours. Next day even better. Stir every now and then.
1/2c = 25 calories, 1gm fat, 1gm fiber, 4gm carbohydrates.

[r.mines]

Thanks; one of my neighbours keeps giving me cabbages, and I've been wondering what to do with them! Besides steam them, wok them, cream them, etc....

Rachel

[Karen]

Shelley,

This looks like an excellent recipe!:D

Why don't you post it in the recipe section so when we wonder a month from now where we saw that great all week coleslaw recipe, we'll know where to find it?

Karen

[doreen T]

hi Shelley,

I love this recipe, it's a fave in my house! But, I can never get it to last a week, it's gone before that .. :)

One hint, for folks who are concerned about the carbs in sweet onions ... leave them out. Then add a handful of snipped fresh chives (tiny trace of carb) or a thinly sliced green onion (1 carb, 0.5 fiber) just before serving. Minus the sweet onion, the original recipe drops to 2 carbs per serving.

Doreen

[r.mines]

I'm thinking of substituting celery for carrot as well. We'll get this thing down to zero carbs if it kills us, eh? :D

Rachel

[missymagoo]

yummy! sue

[Cornfield]

Can this recipe be used for canning purposes and kept for long periods of time? Cornfield

[steve41]

I am missing something.... where does it indicate what the "hot liquid" is? Coffee... hot water... boiling water...how much?

[JAnn]

I am missing something.... where does it indicate what the "hot liquid" is? Coffee... hot water... boiling water...how much? 1/4 C white vinegar,
2 tsp vegetable oil,

[Cornfield]

:wave:
Years ago I had a recipe for cole slaw using mustard that could be canned the cold pack way. You bring it to a boil and cook for several minutes, The cold pack way is where no canner is used. The heat from the liquids will make the jars seal. As my Granny said the contents of the jar will keep working (cooking)l for a while. In our area we call this cole slaw Pool Room Cole Slaw because it is put on hamburgers at one Pool Room (and still is). The owner of the Pool Room came up with this recipe back in Wold War II while stationed in Winchester, Tennessee and was a cook. He decided that the soldiers needed a better tasting burger, When he got out of the service and opened his Pool Room he served his burgers with his cole slaw.

Cornfield

[Cornfield]

Rodmick,

I lived in the middle of a cornfield also, hence the user name. Return address labels say "Greetings from the Cornfield" with an ear of corn on each end of that line.

Cornfield

[Cornfield]

That should have been "I live in a cornfield."

[B]Pool Room Slaw

1 gallon chopped cabbage
2 bell peppers
2 onions
1 cup vinegar
3 cups sugar
1 teaspoon pepper
1Tablespoon salt
1 quart mustard

1. Bring vinegar, sugar, pepper, and salt to a boil.
2. Add cabbage, onions, and peppers and bring back to a boil. 3. Add mustard and bring to a boil once again.
4. Simmer about 15 minutes.

Put in pint jars and seal.

(This can be used as a side dish or put on hamburgers or hotdogs.)

[PlayDoh]

ahh... i saw a similar recipe a couple of weeks ago, but it was called freezer coleslaw. i hadn't tried it yet, but i think now i will. i was very unsure as to the actual feasibility of freezing coleslaw, but it seemed to be an old and well used recipe.

[ImOnMyWay]

I eat this one all the time, you can leave out the onions if you must, but better with.
6 C shredded cabbage,
1 med onion thin sliced,
1 med carrot grated,
10 tsp Splenda,
1/4 C white vinegar,
2 tsp vegetable oil,
1 tsp Dijon mustard,
1/2 tsp each of salt, celery seed, horseradish,
pinch pepper,
Mix all ingredients except veggies. Whisk and bring to a boil. Pour hot liquid over veggies and stir. Cover and chill several hours. Next day even better. Stir every now and then.
1/2c = 25 calories, 1gm fat, 1gm fiber, 4gm carbohydrates.

I just tried this recipe. It's good with lots of things! It's a little bit on the sweet side, and I'd probably make it next time with 8 tsp sugar equivalent rather than the 10 listed, but I like it a lot. Oh, and if you use a regular onion and Sweetzfree, the count comes down to 2.3g net carbs per half cup serving.
.