Best 3 14 Day Coleslaw Recipes

**14-Day Coleslaw: A Crunchy, Tangy, and Versatile Side Dish**

Coleslaw is a classic side dish that is perfect for any occasion. It is made with shredded cabbage, carrots, and a tangy dressing. This 14-day coleslaw recipe takes the classic coleslaw to the next level with a unique ingredient: time. By allowing the coleslaw to ferment for 14 days, the cabbage and carrots develop a complex flavor that is both tangy and slightly sweet. The result is a coleslaw that is crunchy, refreshing, and addictive.

This article provides three different recipes for 14-day coleslaw:

* **Classic 14-Day Coleslaw:** This recipe is a basic coleslaw recipe that uses a simple dressing made with mayonnaise, vinegar, sugar, and salt.
* **Creamy 14-Day Coleslaw:** This recipe uses a creamy dressing made with mayonnaise, sour cream, and Dijon mustard.
* **Vinegar-Based 14-Day Coleslaw:** This recipe is a tangy coleslaw recipe that uses a dressing made with vinegar, sugar, and mustard seeds.

No matter which recipe you choose, you're sure to enjoy this delicious and versatile side dish. Serve it with grilled meats, fried chicken, or fish. Or, enjoy it as a healthy snack on its own.

Here are our top 3 tried and tested recipes!

GOLDEN COLESLAW (14 DAY SLAW)

Golden Coleslaw (14 Day Slaw) image

I love my Mom's yellow coleslaw... the tumeric adds a stunning colour, and it keeps well, and gets better in time.

Provided by Katzen

Categories Vegetable

Time 1h10m

Yield 4 Quarts, 16 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups vinegar
1/2 cup water
1 1/4 cups sugar
1 teaspoon celery seed
1 1/2 teaspoons mustard seeds
1/2 teaspoon turmeric
1 1/4 teaspoons salt
1 green cabbage, finely shredded
1 large carrot, finely shredded
1/2 yellow sweet onion
1 orange bell pepper, shredded
1 red bell pepper, shredded

Steps:

Bring salad dressing to boil. Cool. Combine all salad ingredients in large bowl. Pour cooled dressing over and mix well. Stuff into quart jars, packing down firmly. Pour salad dressing over evenly. Seal tightly. Keep in cool place.
Can be frozen, but fill to only one to two inches from the top.

Nutrition Facts : Calories 87.5, Fat 0.2, Sodium 196.2, Carbohydrate 20.7, Fiber 1.9, Sugar 18.6, Protein 1.1

THE BEST VINEGAR COLESLAW

The Best Vinegar Coleslaw image

We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don't be bashful. But the real secret to this colorful coleslaw is the marinating time - a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.

Provided by Food Network Kitchen

Categories side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 cup distilled white vinegar
1 tablespoon kosher salt, plus more if needed
2 teaspoons sugar
3/4 teaspoon celery salt
1/2 teaspoon freshly ground black pepper, plus more if needed
1 clove garlic, finely grated
1/2 head green cabbage, cored and very thinly sliced
1/2 head red cabbage, cored and very thinly sliced
4 large carrots, peeled and shredded on the large holes of a box grater
1/4 cup extra-virgin olive oil

Steps:

Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.

14 DAY OIL/VINEGAR COLESLAW RECIPE - (4.6/5)

14 Day Oil/Vinegar Coleslaw Recipe - (4.6/5) image

Provided by lemirenl

Number Of Ingredients 13

Ingredients

Salad ingredients
1 large head of cabbage, shredded
1 large green pepper finely chopped (prefer shredding if you have a food processor)
1 large spanish onion finely chopped (prefer shredding if you have a food processor)
several large carrots finely shredded (distribution of carrots should look equal to cabbage mixture)
shredded broccoli stalks (optional)
Dressing
1 1/2 cups white vinegar
1 cup oil
1 to 1 1/2 cups white sugar
1 tsps celery seed
1 1/2 tsps mustard seed or powder
1/2 tsp turmeric 1 1/2 tsps salt

Steps:

Mix dressing in a saucepan and bring to a boil to dissolve sugar. Remove from heat and cool to room temperature. Pour cooled dressing over salad, mix well and store in refrigerator.

Tips:

Use the right cabbage. Green cabbage is the traditional choice for coleslaw, but you can also use red cabbage or a combination of both. Red cabbage will give your coleslaw a beautiful purple hue.
Shred the cabbage finely. This will help the coleslaw dressing to penetrate the cabbage and flavor it evenly.
Use a sharp knife or mandoline to shred the cabbage. This will give you clean, even shreds.
Add other vegetables to your coleslaw. Grated carrots, celery, and onion are all popular additions. You can also add fruits, such as apples or pineapple.
Make your own coleslaw dressing. It's easy to make and tastes much better than store-bought dressing.
Let the coleslaw chill for at least 30 minutes before serving. This will allow the flavors to meld and develop.
Serve coleslaw as a side dish or as a topping for sandwiches, tacos, or burgers.

Conclusion:

Coleslaw is a versatile and delicious side dish that can be enjoyed in many different ways. With its crunchy texture and tangy dressing, it's the perfect complement to any summer meal. So next time you're looking for a quick and easy side dish, give coleslaw a try. You won't be disappointed!

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