Canister Coleslaw
- Ready In:
- 24hrs 5mins
- Ingredients:
- 10
- Serves:
-
12-15
ingredients
- 3 lbs cabbage
- 5 medium carrots
- 1 green pepper
- 1 1⁄2 cups vinegar
- 3⁄4 cup sugar
- 2 teaspoons poppy seeds
- 1 teaspoon mustard seeds
- 1 tablespoon salt
- 1⁄2 teaspoon pepper
- 1 cup salad oil
directions
- Shred the cabbage finely in the food processor or with a knife.
- Coarsely shred the carrots.
- Cut the green pepper into thin strips.
- Mix well and place in a 2 1/2 to 3 quart glass storage jar or canister.
- Combine vinegar, sugar, poppy seeds, mustard seeds, salt and pepper in medium saucepan.
- Heat to boiling; cover and simmer 5 minutes.
- Stir in oil and cool slightly.
- Pour dressing over cabbage mixture in storage jar (make sure dressing is cool enough to pour into glass jar).
- Cover and chill at least 24 hours before serving, stirring once or twice.
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RECIPE SUBMITTED BY
Denise in da Kitchen
Willington, Connecticut
I LOVE to cook and eat and read cookbooks. My kitchen really does overfloweth with them and of course this has quickly become my favorite cooking site! I live with my husband in a small town in eastern Connecticut. We are both retired. My children are all grown and have families of their own now. Our 3 grandchildren and 1 great-granddaughter all live in Florida and it goes without saying that we miss them very much, so when my husband retired last year we celebrated by buying a small RV! We so enjoyed driving it to Florida to spend the holidays with the little ones. Although COVID has prevented us from repeating the trip this year, I am enjoying learning new recipes to make in our RV for next year. I think the Instant Pot and the Crock Pot will be my new best friends while traveling!