Crisp Refrigerator Slaw

David Brandon


A dear friend made this for years
at family get togethers.Everyone
aways loved it even though she would make it a little on the hot side.I think it goes with almost anything.It has a little salty,
vinegary,krauty,spicey taste.It
keeps in least a month.
Try it!


★★★★★ 1 vote

1 Hr
No-Cook or Other


  • 1 large
    cabbage head (good and fresh only)
  • 1 large
    sweet onion
  • 1 large
    sweet green pepper ( fresh )
  • 1 tsp
    red pepper flakes
  • 1 or more
    jalapeno peppers ( fresh )

How to Make Crisp Refrigerator Slaw


  1. With sharp knife roughly shred 1/8" wide and chop about a 1/2" long
    cored cabbage head,green pepper & onion.Finely chop jalapeno peppers. Put all in a large plastic bowl with a lid,mixing well. Then add hot pepper flakes & mix well.(do not grade slaw)
  2. Mix canning salt with cold water enough to cover vegs. in bowl.( Mix 1 quart water with 2 tablespoons
    salt.Desolving salt well). Put lid on bowl and leave on counter 24 Hrs.( not in refrig.)
  3. Next remove slaw with a slotted spoon over into a gallon jug.Fill with cold water to rinse out salt then drain out water.Now add 1 cup apple vinegar
    to a quart jar & fill with cold water,pour over slaw & repeat mixture to fill jug,put lid on.Put in refrigerator for 24 Hrs.(Keep in refrig.)
  4. Next,drain vinegar mixture from jug and refill with cold water and drain again.Now make same salt - water mixture as before and fill-up jug.Keep in refrigerator and use as needed.(Keep in refrig.)
    (Slaw will stay crisp if kept cold)

Printable Recipe Card

About Crisp Refrigerator Slaw

Course/Dish: Vegetables Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy

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