Three Week Coleslaw
A tangy, sweet, and crunchy three-week coleslaw featuring shredded cabbage, peppers, and onions, coated in a flavorful vinegar-sugar dressing. Perfect as a side dish for picnics, barbecues, or family dinners, it develops a richer flavor over time and keeps well in the refrigerator for up to three weeks.
Ingredients
Instructions
- Mix the shredded cabbage, diced green peppers, and diced onions well in a large bowl.
- Combine sugar, cooking oil, cider vinegar, celery seed, and salt in a saucepan and heat to a rolling boil.
- Pour the hot dressing over the cabbage mixture and stir to combine.
- Add 1/2 cup red wine vinegar and mix well.
- Marinate the coleslaw in the refrigerator for three days before eating.
- Store in an airtight container in the refrigerator for up to three weeks.
Tips & Substitutions
For a crunchier texture, add some grated carrots or chopped apples to the coleslaw. If you prefer a lighter dressing, substitute half of the cooking oil with Greek yogurt. Adjust the celery seed according to your taste preference; if you're unsure, start with the lower amount. This coleslaw pairs well with grilled meats and is a refreshing side for summer barbecues.
Serving Suggestions
Serve this coleslaw as a vibrant side dish alongside grilled chicken or pork. It also makes a great topping for sandwiches or tacos. Try pairing it with dishes like 'Gen. Creasy'S Favorite Dish' or grilled fish for a refreshing contrast. For a complete meal, consider serving it with Glazed Candied Sweet Potatoes for a delightful balance of flavors.
Storage & Reheating
Store the coleslaw in an airtight container to maintain its freshness. It can be kept in the refrigerator for up to three weeks. If it seems a bit soggy after storage, give it a good stir before serving. You can also freeze portions if you want to save some for later, though the texture might change.
Nutrition & Diet Analysis (per serving)
Each serving of Three Week Coleslaw contains roughly 811 calories, with 9g protein, 90g carbohydrates, and 51g fat. It is an excellent source of vitamin C (280% of the Daily Value), dietary fiber (63% of the Daily Value), and potassium (29% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1882mg per serving (82% 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 coleslaw vegan?
Yes, to make this coleslaw vegan, simply replace the cooking oil with a plant-based oil like olive or avocado oil, and ensure that the sugar used is vegan-friendly. The recipe is inherently dairy-free, so it fits well within a vegan diet.
How can I adjust the sweetness of the coleslaw?
If you prefer a less sweet coleslaw, reduce the sugar by half and taste the dressing before adding it to the cabbage mixture. You can also add a bit more cider vinegar to enhance the tanginess without increasing the sweetness.
Can I add other vegetables to this coleslaw?
Absolutely! Feel free to incorporate other crunchy vegetables like shredded carrots, radishes, or even diced cucumbers for added flavor and texture. Just be sure to adjust the dressing quantities accordingly if you add a significant amount.
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).