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    You are in: Home / Southern / Tennessee Coleslaw Recipe
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    Tennessee Coleslaw

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Alan in SW Florida's Note:

    This recipe is good for those of you who don't like mayonnaise in coleslaw. You could certainly use the packaged pre-shredded cole slaw mix.

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    Units: US | Metric


    1. 1
      In a saucepan, combine sugar, oil, vinegar, salt, pepper, dry mustard, and celery seed. Bring to a boil. Turn off heat. Stir well.
    2. 2
      Layer green peppers, cabbage, and onions in a glass bowl. Pour dressing over all. Cover. Refrigerate 24 hours before serving.

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    Ratings & Reviews:

    • on September 09, 2008


      This was great. I tried using splenda instead of sugar but it seized up on me and separated, so I tried again with sugar. I found if I whisked it while it was cooling it didn't separate. I will use this as my standard coleslaw recipe now. Thanks for posting

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    • on September 06, 2008


      I followed Sugarpea's recommenation and used 1/4 cup sugar. Turned out perfect for us. Nice change from mayo based slaw. In my keeper file! Thanks.

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    • on October 14, 2006


      This should be in a classic manual on how to fix coleslaw-it is the perfect slaw,i usuallt try 1-or 2 new ones every week cause it's my favorite food,and I dont believe there is one to ever compare with this one.Thanks for posting.Wish I could give it more than 5 stars.We love this and all our guest requests this.Put it in a contest,it will win.I believe ,bringing it to a boil in saucepan is crucial key to recipe.Thanks again.

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    Read All Reviews (6)


    Nutritional Facts for Tennessee Coleslaw

    Serving Size: 1 (199 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 198.0
    Calories from Fat 67
    Total Fat 7.5 g
    Saturated Fat 0.9 g
    Cholesterol 0.0 mg
    Sodium 904.9 mg
    Total Carbohydrate 32.5 g
    Dietary Fiber 4.8 g
    Sugars 26.5 g
    Protein 3.2 g

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