Pool Hall Coleslaw recipe

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Ingredients

3 cups distilled white vinegar
2 cups prepared yellow mustard
1 ½ cups white sugar
1 ½ cups packed light brown sugar
1 tablespoon ground turmeric
1 tablespoon salt
1 teaspoon ground black pepper
1 tablespoon red pepper flakes
16 cups shredded cabbage
3 carrots, shredded
3 green bell peppers, seeded and chopped
2 large onions, chopped

Nutrition Info

36 calories
carbohydrate: 8.4 g
cholesterol: : -
fat: 0.3 g
fiber: 0.8 g
protein: 0.5 g
saturatedFat: : -
servingSize: -
sodium: 137.3 mg
sugar: 7.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large stock pot, combine the vinegar, mustard, white sugar and brown sugar. Season with turmeric, salt, black pepper and red pepper flakes. Stir to dissolve sugar and bring to a boil.

  2. Once it is boiling, add the cabbage, carrots, peppers and onions. Return to a boil, then reduce heat to medium-low and simmer for 20 to 25 minutes, stirring frequently.

Recipe Yield

12 pints

Recipe Note

A sweet recipe for cooked coleslaw that is good on hamburgers, hot dogs and vegetables.

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