Best 7 Refrigerator Coleslaw Recipes
**Coleslaw: A Refreshing Side Dish for Any Occasion**
Coleslaw is a classic side dish that is perfect for any occasion. It is made with shredded cabbage, carrots, and mayonnaise, and can be customized to suit your taste. This article provides three delicious coleslaw recipes that are sure to please everyone at your table.
The first recipe is for a classic coleslaw. This recipe uses simple ingredients and is easy to make. The second recipe is for a creamy coleslaw. This recipe uses sour cream and mayonnaise to create a rich and creamy dressing. The third recipe is for a vinegar coleslaw. This recipe uses vinegar and mustard to create a tangy and flavorful dressing.
All three of these recipes are delicious and easy to make. They are perfect for summer cookouts, potlucks, or any other occasion. So next time you are looking for a refreshing side dish, be sure to try one of these coleslaw recipes.
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.
REFRIGERATOR COLESLAW
Make and share this Refrigerator Coleslaw recipe from Food.com.
Provided by Mini Ravindran
Categories Vegetable
Time 40m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Toss the cabbage, onion and carrots together in a large bowl.
- Boil the remaining ingredients together and pour over the vegetables.
- Toss just once and let sit at room temperature 1 and 1/2 hours.
- Toss salad once more, cover, and store in the refrigerator overnight before serving.
Nutrition Facts : Calories 243.4, Fat 14.7, SaturatedFat 1.9, Sodium 26.5, Carbohydrate 28, Fiber 2.9, Sugar 24.1, Protein 1.4
REFRIGERATOR COLESLAW
This was my mama's favorite coleslaw! It is very delicious with pinto beans.
Provided by Bernice Mosteller
Categories Vegetables
Time 15m
Number Of Ingredients 9
Steps:
- 1. Mix cabbage, pepper, and onions
- 2. Bring to boil: sugar, vinegar,oil, salt, mustard, and celery seeds.
- 3. Pour over cabbage mixture and mix well. Cover. Will keep in the refrigerator for several days.
FREEZER SLAW
My husband kept talking about 'Freezer Slaw' that his mom made and I couldn't find a recipe for it and she couldn't find hers. Luckily, his aunt still had it! This is a great make-ahead slaw that stays crisp! I shred the cabbage and other vegetables in the food processor.
Provided by Gail
Categories Salad Coleslaw Recipes No Mayo
Time 1h55m
Yield 16
Number Of Ingredients 10
Steps:
- Combine cabbage, green bell pepper, onion, and carrots in a large bowl. Mix boiling water and salt together in a bowl and pour over cabbage mixture. Set aside for salt to draw out extra water from vegetables, about 1 hour. Drain well.
- Mix sugar, 1 cup water, cider vinegar, and celery seed in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 1 minute. Remove saucepan from heat and cool completely.
- Pour cooled sugar-vinegar mixture over drained cabbage mixture in a large bowl and toss until slaw is well mixed. Spoon slaw into resealable plastic bags and freeze.
Nutrition Facts : Calories 101.8 calories, Carbohydrate 25 g, Fat 0.2 g, Fiber 2.4 g, Protein 1.2 g, Sodium 312.7 mg, Sugar 22 g
OVERNIGHT COLESLAW
This has been a very popular salad from my recipe box for a long, long time! Before I retired, when my office had a covered-dish-get-together, I was always asked to bring my tangy coleslaw. My family loves it, too. -Fern Hammock, Garland, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine first four ingredients. Sprinkle with sugar; set aside. In a large saucepan, combine dressing ingredients; bring to a boil. Remove from the heat and pour over vegetables; toss to coat. Cover and refrigerate overnight. Stir well before serving. Serve with a slotted spoon.
Nutrition Facts : Calories 162 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 160mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 2g fiber), Protein 1g protein.
QUICK FREEZER COLESLAW
Making this coleslaw is a good way to use the extra cabbage, carrots and green peppers from your garden. It's also handy for big get-togethers.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 1-1/2 to 2 quarts.
Number Of Ingredients 8
Steps:
- In a large bowl, combine vegetables with salt; let stand 1 hour. Place remaining ingredients in a saucepan; bring to a boil and boil for 1 minute. Cool. Drain vegetables and add to vinegar mixture; stir gently. Ladle into plastic freezer containers and freeze. When ready to use, defrost and serve chilled.
Nutrition Facts : Calories 186 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 255mg sodium, Carbohydrate 46g carbohydrate (42g sugars, Fiber 3g fiber), Protein 2g protein.
FREEZER SLAW
This unusual slaw recipe from my mother combines all the ingredients, then stores in the freezer. Remember to thaw before serving. - Alice Campbell, Dickinson, North Dakota
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 18 servings (3/4 cup each).
Number Of Ingredients 9
Steps:
- Place cabbage in a very large bowl; toss with salt. Let stand 1 hour., Meanwhile, in a large saucepan, combine sugar, water, vinegar, celery seed and mustard seed. Bring to a boil, stirring to dissolve sugar. Cook 1 minute. Remove from heat; cool slightly., Drain excess liquid from cabbage, if necessary. Add red peppers and carrots to cabbage. Add dressing; toss to coat. Cool completely. Transfer to freezer containers. Freeze, covered, up to 3 months., To serve, thaw coleslaw overnight in refrigerator. Stir before serving.
Nutrition Facts : Calories 126 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 287mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 3g fiber), Protein 2g protein.
Tips:
- Use fresh, crisp cabbage. This will give your coleslaw the best flavor and texture.
- Shred the cabbage thinly. This will help the dressing to coat the cabbage evenly.
- Use a variety of vegetables. This will add flavor and color to your coleslaw. Some good options include carrots, celery, onion, and bell pepper.
- Make your own dressing. This is easy to do and will give you more control over the flavor of your coleslaw. A simple dressing made with mayonnaise, vinegar, sugar, and salt and pepper is a good place to start.
- Chill the coleslaw before serving. This will help the flavors to meld and will make the coleslaw more refreshing.
Conclusion:
Coleslaw is a delicious and versatile side dish that can be enjoyed with a variety of meals. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy side dish, give coleslaw a try.
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