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Ingredients
| distilled vinegar: 3 cups |
| yellow mustard: 2 cups |
| granulated sugar: 1 1/2 cups |
| light brown sugar (packed): 1 1/2 cups |
| ground turmeric: 1 Tbl |
| salt: 1 Tbl |
| black pepper: 1 tsp (optional) |
| red pepper flakes: 1 Tbl |
| green cabbage (shredded): 16 cups |
| carrots: 3 (shredded) |
| green bell pepper: 3 (seeded and chopped) |
| onions: 2 (chopped) |
Pool Hall Coleslaw
Credit: AllRecipes
User rating:
"A sweet recipe for cooked coleslaw that is good on hamburgers, hot dogs and vegetables."
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Prep Time
15 min -
Cook Time
25 min -
Servings
96 serving(s)
Tags
Directions
- 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.
- 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.