My Quest For the Perfect Pool Room Slaw

Pool Hall Coleslaw Recipe Yummly Recipe Coleslaw recipe, Pool

Transfer each batch to the bowl with the cabbage; set aside. In a 4-quart saucepan, combine the vinegar, sugar, yellow mustard, salt, mustard seeds, celery seeds, and red pepper flakes over high heat and bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium.

My Quest For the Perfect Pool Room Slaw

Recipes fun! Chop cabbage and peppers, onions. Mix this with the sugar, vinegar, salt and pepper. Bring to a boil. Add the mustard. Bring to a boil again. Simmer for 15 minutes. Place in jars and seal. Makes 6 to 8 pints.

My Quest For the Perfect Pool Room Slaw

Grate cabbage, chop other vegetables. Mix together all ingredients with vegetables in a large pot. Stir over low heat. Boil 20 minutes. Put in jar and seal. Yields approximately 8 pints.

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Here's the recipe: Pool Room Slaw Mix together: 3 cups sugar 3 carrots - grated 1 gallon cabbage - grated [apx 4-5 small cabbage heads] 2 large bell peppers - diced 3 onions - grated 1 cup white vinegar 1 tsp. pepper 1 TBLS salt 3 cups yellow mustard 1 tsp cayenne pepper

My Quest For the Perfect Pool Room Slaw

Step 1. With a sharp knife, cut the cabbage in quarters and core. Then cut the cabbage to a fine dice. Place the cabbage, sugar, and salt in a large bowl and toss to mix. Add the vinegar, and stir.

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Taste and adjust ingredients to your preference. Assemble the salad: Holding back a little of the peanuts, scallion, and herbs for garnish, add all ingredients to a large bowl and toss with half of the dressing, adding some or all of the remaining dressing to taste. Season with salt and pepper, if needed.

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1 c. vinegar. 1 1/2 pt. mustard. 3 c. sugar. 1 1/2 tsp. red pepper (cayenne) 1 tsp. black pepper. Chop all ingredients and put together in pot. Let boil and simmer about 30 minutes. Pack in jars and seal. Makes about 10 pints.

My Quest For the Perfect Pool Room Slaw

Directions. In a large stock pot, combine 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. Add cabbage, carrots, peppers, and onions. Return to a boil, then reduce the heat to medium-low and simmer for 20 to 25 minutes, frequently stirring.

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1 head cabbage. 1 sweet onion. 1/4 cup sugar. 3 teaspons mustard. 1/2 teaspoon salt. 1/2 teaspoon celery seed. Sweet pickle juice to taste (I use the juice from my homemade Bread and Butter pickles) First things first. Cut the cabbage into big chunks and then finely chop it.

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1 tsp yellow mustard (mild) 2 Tbsp vinegar (I used apple cider vinegar) 2 tsp McIlhenny's Green Pepper Tabasco (if you can't find this, try a few squirts of the original) celery seed, couple of shakes. salt to taste. black pepper (optional) Place all the ingredients in a large bowl. Mix everything together. Refrigerate the spicy coleslaw.

Recipe from my friend Amy Syler’s mom for canning Pool Room Slaw. Pool

In Alabama and Tennessee, the condiment is called chow-chow, mustard slaw or pool room slaw. It has been made and sold by southern Tennessee Amish for some 100 years . Get yours here.. the Appalachian Mountains and soul food. The recipes vary greatly; some are sweeter, others more savory. The name is said to derive from the French word for.

Pin on Sauces Etc

Instructions. In a large bowl add the shredded cabbage, onion, and sugar. 32 ounces finely shredded cabbage, 1 yellow onion, ½ cup sugar. Toss well until coated. In a saucepan add the white vinegar, apple cider vinegar, celery seed, kosher salt, dry mustard, and vegetable oil.

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Shred the carrots, green cabbage, and purple cabbage. Clean, remove the seeds, and dice the jalapenos. Place in a medium sized bowl. Prepare the coleslaw dressing by combining the apple cider vinegar, mayo, mustard, sugar, cayenne pepper, salt, black pepper, and cumin in a bowl. Add the dressing to the vegetables and stir well.

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Mixing the Salad. Add the shredded carrots and sliced onions to a large mixing bowl. Pour the dressing over the vegetables and toss to coat the ingredients evenly. Sprinkle salt, pepper, and chopped parsley over the salad to taste, and toss again to mix the seasoning in.

Pool Room Slaw 1 gallon cabbage (16 cups) 3 large carrots 2 bell

Instructions. Combine the mustard, vinegar, sugar, salt and cayenne pepper in a large bowl. Blend well. Stir in the cabbage and carrots until well coated. Cover and refrigerate until chilled. Muscle Shoals hot slaw W.C. Handy Museum pool room slaw mustard slaw fayetteville tenn Alabama hot slaw yellow mustard Florence Alabama barbecue Florence.

Pool Hall Coleslaw Recipe

1 gal. shredded cabbage 3 chopped bell peppers 3 lg. grated carrots 3 chopped onions 1 c. vinegar 1 pt. mustard 1 tsp. cayenne pepper 1 tsp. black pepper