Pool Hall Coleslaw Recipe

Cooking Direction

• In a large stock pot, combine 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.
• Add cabbage, carrots, peppers, and onions. Return to a boil, then reduce the heat to medium-low and simmer for 20 to 25 minutes, frequently stirring.

Cooking Tips

• After cooking, transfer the slaw and liquid to a large crock or container, let cool to room temperature, then refrigerate for at least 4 hours or up to 2 days before serving to allow the flavours to meld.

Serving and Storage

• Store it in the refrigerator for up to 5 days.
• Can be relished with hamburgers, hot dogs, and vegetables.