Pool Hall Coleslaw

Pool Hall Coleslaw

Russ Alexander

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

40 m servings 36 cals
Serving size has been adjusted!
Original recipe yields 96 servings

Nutrition

  • Calories:
  • 36 kcal
  • 2%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 137 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

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I love Pool Hall Slaw, although my recipe differs somewhat because I do not like the sweetness the sugars add. I increase the yellow mustard to about 5cups and delete the sugar. It is still very...

I liked this slaw, but I like vinegary foods. It was too bitter for the rest of the family.

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