Canister Coleslaw Recipe

Name: Canister Coleslaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs cabbage; 5 medium carrots; 1 green pepper; 1 ½ cups vinegar; ¾ cup sugar; 2 teaspoons poppy seeds; 1 teaspoon mustard seeds; 1 tablespoon salt; ½ teaspoon pepper; 1 cup salad oil

Servings: persons

1
Shred the cabbage finely in the food processor or with a knife.
2
Coarsely shred the carrots.
3
Cut the green pepper into thin strips.
4
Mix well and place in a 2 1/2 to 3 quart glass storage jar or canister.
5
Combine vinegar, sugar, poppy seeds, mustard seeds, salt and pepper in medium saucepan.
6
Heat to boiling; cover and simmer 5 minutes.
7
Stir in oil and cool slightly.
8
Pour dressing over cabbage mixture in storage jar (make sure dressing is cool enough to pour into glass jar).
9
Cover and chill at least 24 hours before serving, stirring once or twice.

741

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 lbs cabbage, 5 medium carrots, 1 green pepper, 1 ½ cups vinegar, and more.

Yes, Canister Coleslaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Canister Coleslaw

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