Six Week Coleslaw: A Taste of Tradition

Every year during Lent, the aroma of crispy, golden-fried fish would fill the air at St. Mary’s. But as much as I loved the fish, I secretly looked forward to the accompanying coleslaw even more. Served in humble paper boats, this wasn’t your average creamy slaw. It was tangy, a little sweet, and possessed a unique, almost pickled crunch that I found utterly addictive. The women of the church never divulged its secrets, only calling it “six week coleslaw,” a name that always intrigued me. To this day, that flavor transports me back to those bustling church halls and the shared joy of a community meal.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 25 minutes (plus 3 hours chilling)
• Servings: 10
• Yield: About 8 cups
• Dietary Type: Vegetarian

Ingredients

• 1 medium head of cabbage, shredded
• 1 green pepper, chopped
• 1 large onion, sliced in rings
• 1 cup sugar

Dressing:

• 1 tablespoon sugar
• 1 cup vinegar
• 1 teaspoon salt
• 1 teaspoon dry mustard
• ¾ cup salad oil (vegetable or canola oil works well)

Equipment Needed

• Large bowl or dish for layering
• Medium saucepan
• Whisk
• Measuring cups and spoons

Instructions

1. Begin by preparing your vegetables. Thoroughly shred the cabbage. A mandoline can make this task quicker and more uniform, but a sharp knife will also do the trick. Place the shredded cabbage in your large bowl or dish.
2. Next, chop the green pepper into bite-sized pieces. Add the chopped green pepper to the bowl with the cabbage.
3. Slice the onion into rings. Separate the rings and add them to the cabbage and green pepper mixture.
4. Sprinkle the 1 cup of sugar evenly over the layered vegetables. This sugar will help draw out the moisture and begin the pickling process.
5. Now, prepare the dressing. In a medium saucepan, combine the 1 tablespoon of sugar, vinegar, salt, and dry mustard.
6. Whisk the dressing ingredients together until the sugar and salt are mostly dissolved.
7. Add the salad oil to the saucepan.
8. Bring the dressing to a boil over medium heat, stirring occasionally. This ensures that all the ingredients are well combined and the flavors meld together. This step also helps to slightly cook the vinegar, mellowing its sharpness.
9. Carefully pour the hot dressing over the layered cabbage, green pepper, and onion.
10. Gently toss the salad to ensure that all the vegetables are evenly coated with the dressing.
11. Cover the bowl or dish tightly with plastic wrap or a lid.
12. Refrigerate the coleslaw for at least 3 hours before serving. This allows the flavors to fully develop and the vegetables to pickle slightly in the dressing. The longer it sits, the better it gets!

Expert Tips & Tricks

• For a sweeter coleslaw, increase the amount of sugar in the dressing to your liking. If you prefer a tangier slaw, reduce the amount of sugar or add a splash of apple cider vinegar.
• If you find the raw onion too strong, you can soak the sliced onion rings in cold water for about 30 minutes before adding them to the salad. This helps to mellow their flavor.
• Don’t be tempted to skip the boiling step for the dressing. Heating the vinegar helps to soften its harshness and allows the flavors to blend more effectively.
• To prevent the coleslaw from becoming too watery, make sure to drain any excess liquid that accumulates in the bowl during the chilling process.
• For a more vibrant color, consider adding a shredded carrot to the mixture.
• For a little extra bite, add a pinch of celery seed to the dressing.

Serving & Storage Suggestions

This six-week coleslaw is a versatile side dish that pairs well with a variety of meals. It’s a classic accompaniment to fried fish, barbecue, pulled pork sandwiches, or grilled chicken. Serve it chilled, straight from the refrigerator.

Leftover coleslaw can be stored in an airtight container in the refrigerator for up to 5-7 days. The flavor will continue to develop over time. While it’s called “six week coleslaw,” it’s best enjoyed within a week for optimal texture. The vegetables will soften the longer it sits. Due to the dressing, this coleslaw is not suitable for freezing.

Nutritional Information

Please note that these values are estimates and may vary based on specific ingredients and serving sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	261.8 kcal	N/A
Calories from Fat	147 g	57%
Total Fat	16.4 g	25%
Saturated Fat	2.3 g	11%
Cholesterol	0 mg	0%
Sodium	250.5 mg	10%
Total Carbohydrate	28.5 g	9%
Dietary Fiber	2.5 g	10%
Sugars	25.4 g	N/A
Protein	1.6 g	3%

Variations & Substitutions

• Sweetener: Experiment with different sweeteners like honey or agave nectar in place of the granulated sugar. Keep in mind that this may slightly alter the flavor profile.
• Oil: For a lighter option, try using a light olive oil instead of vegetable or canola oil.
• Vegetables: Add other vegetables like shredded carrots, red cabbage, or chopped celery for added texture and flavor.
• Spice: If you like a little heat, add a pinch of red pepper flakes to the dressing.
• Herbs: Fresh herbs like parsley or cilantro can add a fresh, vibrant flavor to the coleslaw. Add them just before serving.

FAQs (Frequently Asked Questions)

Q: Why is it called “six week coleslaw” if it only lasts for a week?
A: The name is a bit of a misnomer. The original recipe may have been designed to last longer, but modern food safety guidelines recommend consuming it within 5-7 days for optimal quality and safety.

Q: Can I use pre-shredded cabbage?
A: Yes, you can use pre-shredded cabbage to save time. However, freshly shredded cabbage will generally have a better texture and flavor.

Q: Can I make this coleslaw ahead of time?
A: Absolutely! In fact, it’s best to make it at least 3 hours in advance to allow the flavors to meld together.

Q: Is it necessary to boil the dressing?
A: While you can skip this step, boiling the dressing helps to soften the vinegar and combine the flavors more effectively, resulting in a better-tasting coleslaw.

Q: Can I reduce the amount of sugar?
A: Yes, you can adjust the amount of sugar to your liking. Start with a smaller amount and add more until you reach your desired sweetness.

Final Thoughts

I encourage you to try this “six week coleslaw” recipe and experience the tangy, sweet, and crunchy goodness for yourself. It’s a simple yet satisfying side dish that’s perfect for any occasion. Don’t be afraid to experiment with different variations and substitutions to create your own unique version. And most importantly, share it with your loved ones and enjoy the delicious flavors of tradition! I would love to hear your feedback, too, after you have tried the recipe!