Susans Three-Day Coleslaw

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Susans Three-Day Coleslaw

Although this keeps well, it is doubtful there will be any left over for very long.

Yield: Serves 10.


  • 1 large head of cabbage, shredded
  • 1 can (7 ounces pimiento, cut in thin strips
  • 1 medium onion, chopped or thinly sliced
  • 1 green pepper, chopped or thinly sliced
  • 1/2 cup honey
  • 1 scant cup vinegar
  • 2 teaspoons salt
  • 2/3 cup salad oil
  • 2 tablespoons sugar


In glass bowl toss cabbage, pimiento, onion, and green pepper together lightly, and set aside. Mix together honey, vinegar, salt, oil, and sugar in saucepan, and bring to a boil. Let dressing cool, then pour over the prepared cabbage mixture. Cover, and let age in the refrigerator for three days, stirring well each day.

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