Coleslaw, Mom's

Coleslaw, Mom's Recipe

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Megan Stewart


This is one of two coleslaw recipes Mom used. Both are in JAP...


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Stove Top


  • 1 medium
    head cabbage
  • 1 tsp
  • 1
    carrot, shredded
  • 1/2 c
  • 1
    green pepper, diced
  • 1/4 c
  • 1 tsp
    mustard seeds
  • 1 1/2 c
  • 1 tsp
    celery seeds

How to Make Coleslaw, Mom's


  1. Sprinkle salt over cabbage, let stand one hour and squeeze off liquid. Add carrot and peppers, boil remaining ingredients for 1 minute, cool to lukewarm and pour over vegetables. The longer the slaw is kept the better it gets. It can be kept up to 6 weeks fresh, or can also be frozen.

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About Coleslaw, Mom's

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American

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