10 Day Slaw
10 Day Slaw offers a tangy, crisp, and slightly sweet flavor profile, making it a perfect side dish for picnics, barbecues, or family gatherings. Its vibrant combination of cabbage, onions, and green peppers coated in a savory vinegar dressing appeals to those seeking a refreshing, homemade salad with a long shelf life.
Ingredients
Instructions
- Chop or shred the cabbage.
- Add sliced onions and chopped green peppers to the cabbage.
- Sprinkle the white sugar over the cabbage mixture and let stand while preparing the dressing.
- Combine the salad oil, vinegar, celery seed, and salt in a saucepan and heat to a rolling boil.
- Immediately pour the hot dressing over the cabbage mixture.
- Stir well to combine and transfer to a refrigerator-safe container.
- Store in the refrigerator and let sit for up to 10 days before serving.
Tips & Substitutions
For a twist on this slaw, try adding grated carrots or diced apples for sweetness. If you prefer less oil, you can substitute half with vegetable broth. To enhance flavor, consider adding a teaspoon of mustard or a pinch of cayenne pepper to the dressing. Make sure to let the slaw sit for a day or two for the flavors to meld beautifully.
Serving Suggestions
Serve this slaw as a refreshing side with grilled meats or as a topping for sandwiches and tacos. It pairs beautifully with dishes like BBQ pulled pork or crispy fried chicken. For a complete meal, consider adding it to a bowl with grains, beans, and your favorite protein. It’s a perfect accompaniment to summer picnics and potlucks.
Storage & Reheating
Store the slaw in an airtight container in the refrigerator. It can last up to 10 days, improving in flavor as it sits. If you notice excess liquid forming, simply drain some off before serving. This slaw is best enjoyed cold and does not require reheating, making it a convenient side dish.
Nutrition & Diet Analysis (per serving)
Each serving of 10 Day Slaw contains roughly 207 calories, with 2g protein, 20g carbohydrates, and 13g fat. It is a good source of vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 1237mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this slaw vegan?
Yes, this slaw is already vegan-friendly! The dressing primarily consists of salad oil and vinegar, which are both plant-based. Just ensure that any additional ingredients or sides you serve with it also align with vegan dietary preferences.
How can I make the slaw spicier?
To add heat, incorporate diced jalapeños or a teaspoon of red pepper flakes into the cabbage mixture. You could also mix in a splash of hot sauce into the dressing before pouring it over the slaw for an extra kick.
What type of vinegar is best for this recipe?
White vinegar is traditionally used for this slaw, as it balances the sweetness of the sugar well. However, you can experiment with apple cider vinegar for a milder, fruitier taste or rice vinegar for a hint of sweetness. Each will impart a distinct flavor profile.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).