Pool Hall Coleslaw recipe
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Ingredients
- 3 cups distilled white vinegar 2 cups prepared yellow mustard 1 ½ cups white sugar 1 ½ cups packed light brown sugar 1 tablespoon ground turmeric 1 tablespoon salt 1 teaspoon ground black pepper 1 tablespoon red pepper flakes 16 cups shredded cabbage 3 carrots, shredded 3 green bell peppers, seeded and chopped 2 large onions, chopped
Nutrition Info
- 36 caloriescarbohydrate: 8.4 gcholesterol: : -fat: 0.3 gfiber: 0.8 gprotein: 0.5 gsaturatedFat: : -servingSize: -sodium: 137.3 mgsugar: 7.3 gtransFat: : -unsaturatedFat: : -
Directions Pool Hall Coleslaw
Directions
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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.