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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
Original recipe yields 96 servings (12 pints)

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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.

Nutrition Facts


Per Serving: 36 calories; 0.3 g fat; 8.4 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 137 mg sodium. Full nutrition

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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.