Best 5 3 Weeks Cole Slaw Recipes
**3-Week Cole Slaw: A Tangy and Refreshing Summertime Treat**
With summer just around the corner, it's time to start thinking about all the delicious summertime dishes we can enjoy. One of my personal favorites is coleslaw, a classic dish that is perfect for potlucks, picnics, and backyard barbecues. In this article, we'll share three unique recipes for 3-week coleslaw, each with its own distinct flavor profile.
Our first recipe is a classic coleslaw with a creamy, tangy dressing. We'll use a combination of mayonnaise, vinegar, sugar, and spices to create a dressing that perfectly complements the crisp cabbage and carrots.
Our second recipe is a vinegar-based coleslaw, which is a lighter and more refreshing take on the classic dish. We'll use a combination of vinegar, oil, and herbs to create a dressing that is both flavorful and tangy.
Finally, our third recipe is a spicy coleslaw, which is perfect for those who like a little bit of heat in their food. We'll use a combination of chili peppers, cayenne pepper, and cumin to create a dressing that is sure to wake up your taste buds.
No matter which recipe you choose, you're sure to enjoy this delicious and refreshing summertime treat. So gather your ingredients and get ready to make some 3-week coleslaw!
NINE-DAY COLESLAW
This easy coleslaw is great because it lasts refrigerated so long. The longer you let it marinate, the better it tastes.-Mildred Iglehart, Calhoun, Kentucky
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, lightly toss cabbage, onion and sugar; refrigerate. In a saucepan, combine dressing ingredients; bring to a boil. Remove from the heat and cool for 1 hour. Pour over cabbage mixture and toss. Chill at least 1 hour before serving. Coleslaw may be stored in the refrigerator for up to 9 days.
Nutrition Facts : Calories 151 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 249mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 2g fiber), Protein 1g protein.
THREE WEEK COLESLAW RECIPE - (4.6/5)
Provided by JimMac
Number Of Ingredients 8
Steps:
- Chop cabbage, onions, pepper, and combine. In saucepan, combine remaining ingredients. Bring to a hard boil. Pour immediately over vegetables and stir to mix thoroughly. Chill for 4 hours or overnight. Refrigerated, this coleslaw will last for three weeks.
COLESLAW
This classic version of coleslaw is also the simplest, with a light, creamy, tangy-sweet dressing spiked with celery seeds. For the best result, make the coleslaw a few hours ahead and refrigerate it to allow all the flavors to marry and soak into the cabbage. Celery seeds add strong, aromatic, grassy notes, but simply skip them if they're unavailable. For extra flair, you could add ½ cup of your favorite chopped fresh herb, such as parsley, tarragon or dill. Leftovers make a great topping for tacos, hot dogs, sliders and sandwiches.
Provided by Kay Chun
Categories easy, salads and dressings, side dish
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- In a very large bowl, combine mayonnaise, vinegar, sugar and celery seeds. Season with salt and pepper, and mix until smooth.
- Shred the cabbage: Using a sharp knife, quarter and core the green cabbage. Arrange quarters cut side down, so they sit flat and stable. Thinly slice them lengthwise for longer shreds (or crosswise for shorter shreds). Repeat with the purple cabbage. You should get about 16 total cups of shredded green and purple cabbage.
- Add all the shredded cabbage and the shredded carrots to the bowl, season with salt and pepper, and toss until well combined. (Hands work best here.)
- Transfer coleslaw to a serving bowl and serve immediately, or cover and refrigerate 3 hours ahead of time and up to overnight for the best texture, and serve chilled.
THREE-WEEK COLE SLAW
This gets better with age. Since it is pickled, keeps safely at picnics!
Provided by Jan Cook @JansTheCook
Categories Other Salads
Number Of Ingredients 8
Steps:
- Mix all chopped vegetables in a very large bowl with lid.
- Cook together sugar, vegetable oil, vinegar and seasonings until dissolved. Do not scorch.
- Pour hot dressing over slaw. Cover and refrigerate, stirring a few times to marinate. Keeps three weeks.
3 WEEKS COLE SLAW
I like this because you can make ahead(has to stand 3 days) and keeps in refrigerator for a month.
Provided by Lynda Sweezey
Categories Vegetables
Time 20m
Number Of Ingredients 8
Steps:
- 1. Combine the 1st..4 ingredients.Mix well.
- 2. Mix oil,vinegar,celery seed,salt. Bring to a hard boil. Pour over cabbage mixture and stir very well.
- 3. Store in refrigerator in an airtight container. Let stand at least 3 days as the flavor improves as it ages. Will keep in the refrigerator for 1 month.
Tips:
- Use a sharp knife or mandoline to thinly slice the cabbage and other vegetables for the coleslaw. This will help the flavors to meld and make the coleslaw more crisp and refreshing.
- Be sure to rinse the cabbage and other vegetables thoroughly before slicing, to remove any dirt or debris.
- For a creamy coleslaw, use a mayonnaise-based dressing. For a lighter, more tangy coleslaw, use a vinegar-based dressing.
- Add some shredded carrots, celery, or red onion to the coleslaw for extra crunch and flavor.
- Season the coleslaw to taste with salt and pepper. You can also add a pinch of sugar to balance out the acidity of the vinegar.
- Let the coleslaw chill in the refrigerator for at least 30 minutes before serving, to allow the flavors to develop.
Conclusion:
Coleslaw is a refreshing, versatile side dish that can be enjoyed at any time of year. With its many variations, there is sure to be a coleslaw recipe that everyone will enjoy. Whether you prefer a creamy or tangy dressing, or you like to add extra vegetables for crunch and flavor, coleslaw is a dish that can be easily customized to your taste. So next time you are looking for a quick and easy side dish, give coleslaw a try. You won't be disappointed!
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