0 (0)

Salads, Sides

Lake Elsinore Smokehouse Tennessee Coleslaw

Lake Elsinore Smokehouse Tennessee Coleslaw
Los Angeles Times

Dear SOS: Please try to obtain the recipe for Tennessee Coleslaw from the Lake Elsinore Smokehouse in Lake Elsinore. Mary Ellen Wikholm Los Angeles Dear Mary Ellen: What a great idea for a Fourth of July celebration. This slaw is ... Read more

Total time: 20 minutes plus 24 hours chilling | Serves 16 to 20
  • 1 1/2 heads cabbage, diced
  • 1 large onion, diced
  • 2 green bell peppers, diced
  • 1 1/2 cups sugar
  • 1 1/2 cups cider vinegar
  • 1 cup oil
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons prepared mustard
  • 1 1/2 teaspoons celery seeds

Step 1Combine cabbage, onion and peppers in plastic, glass or stainless-steel bowl. Sprinkle with sugar. Set aside.

Step 2Combine vinegar, oil, salt, mustard and celery seeds in saucepan and bring to boil, stirring occasionally. Remove from heat and immediately pour dressing over cabbage mixture. Do not mix. Cover and refrigerate 24 hours. Mix well before serving.


Mixed berry cobbler with orange-scented biscuits
Mixed berry cobbler with orange-scented biscuits

Beef stew with chayotes
Beef stew with chayotes

Hypocrite pie
Hypocrite pie

Cream of celery soup
Cream of celery soup

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Salads

Carrot Salad with lemon turmeric vinaigrette
Nordstrom's chicken, apple and goat cheese salad
'Midlife Crisis' salad of goat cheese, hazelnuts and red onion
Hearts of Romaine Salad