Susan's Three-Day Coleslaw


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Average: 5 (1 vote)

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


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.

Cooking & Recipes


Serves 10.

Preparation Method

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