THE BEST VINEGAR COLESLAW
We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don't be bashful. But the real secret to this colorful coleslaw is the marinating time - a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
- Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.
OIL AND VINEGAR SLAW
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 6 to 8 servings; leftovers keep 2 days
Number Of Ingredients 6
Steps:
- Mix vinegar and sugar. Add oil. Add cabbage to dressing and season with salt and pepper. Toss with fingers to combine. Adjust seasoning. Let stand 20 minutes. Re-toss and serve.
Nutrition Facts : Calories 76 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 402 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 1 grams, Sugar 4 grams
14 DAY COLESLAW
Another different way to have coleslaw. A lighter version than using mayonnaise based dressings. This comes from a friend who got it from her sister who got it from??
Provided by Jen T
Categories Salad Dressings
Time P14DT15m
Yield 1 bowl salad
Number Of Ingredients 10
Steps:
- Boil together all the dressing ingredients until sugar is dissolved.
- Allow to cool.
- Shred cabbage and carrots.
- Finely chop onion and add to cabbage and carrots and toss together.
- Pour over cooled dressing and toss thoroughly many times.
- Place in a bowl with lid and keep in fridge.
- This ready mixed salad keeps for up to 14 days in fridge.
- NOTE: Cooking time is keeping time.
VINEGAR COLESLAW RECIPE (NO MAYO COLESLAW)
Vinegar based coleslaw is an excellent no mayo coleslaw recipe for those who love coleslaw but don't love mayonnaise. It's an easy combination of cabbage, carrots and onion mixed with an apple cider vinegar dressing.
Provided by Lisa Bryan
Categories Side Dish
Time 20m
Number Of Ingredients 10
Steps:
- Add the shredded green cabbage, carrot and onion to a large bowl.
- In a smaller bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, celery seed, salt and pepper to create the dressing. Taste the dressing and decide if you'd like to add more honey.
- Add about half of the dressing to the cabbage, onions and carrots and gently toss. Slowly add more dressing until you've reached your desired consistency.
- Serve and enjoy!
Nutrition Facts : Calories 62 kcal, Carbohydrate 7 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 74 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CIDER VINEGAR COLESLAW
Creamy coleslaw isn't for everyone. For this version, we toss shredded cabbage and carrots with a cider vinegar-based dressing that's flavored with a little sugar and celery salt for a tangy, sweet and sour kick. Parsley leaves and scallions are tossed in before serving for a refreshing finish.
Provided by Food Network Kitchen
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Whisk the vinegar, sugar and celery salt in a large bowl to dissolve the sugar. Whisk in the vegetable oil. Add the cabbage and carrots and toss to combine. Season with kosher salt and pepper.
- Cover the slaw and refrigerate at least 1 hour. Toss again and season with salt and pepper. Stir in the parsley and scallions.
14 DAY OIL/VINEGAR COLESLAW RECIPE - (4.6/5)
Provided by lemirenl
Number Of Ingredients 13
Steps:
- Mix dressing in a saucepan and bring to a boil to dissolve sugar. Remove from heat and cool to room temperature. Pour cooled dressing over salad, mix well and store in refrigerator.
OVERNIGHT COLESLAW
This has been a very popular salad from my recipe box for a long, long time! Before I retired, when my office had a covered-dish-get-together, I was always asked to bring my tangy coleslaw. My family loves it, too. -Fern Hammock, Garland, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine first four ingredients. Sprinkle with sugar; set aside. In a large saucepan, combine dressing ingredients; bring to a boil. Remove from the heat and pour over vegetables; toss to coat. Cover and refrigerate overnight. Stir well before serving. Serve with a slotted spoon.
Nutrition Facts : Calories 162 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 160mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 2g fiber), Protein 1g protein.
OIL/VINEGAR COLESLAW
Make and share this Oil/Vinegar Coleslaw recipe from Food.com.
Provided by ShananH
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in medium bowl, cover and refrigerate for at least an hour.
Nutrition Facts : Calories 85.8, Fat 6.9, SaturatedFat 0.6, Sodium 166.4, Carbohydrate 5.5, Fiber 2.1, Sugar 3.1, Protein 1
TWENTY-FOUR HOUR COLESLAW
A vinegar based coleslaw for when you're not in the mood for a mayonnaise based slaw. It's from a cookbook my mother had, but I just have a copy of the page and I am not sure the name of the book.
Provided by The Beach Cook
Categories Vegetable
Time P1DT30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Hand grate cabbage, onion and green bell pepper.
- Combine next 5 ingredients together and bring to a boil.
- Pour over cabbage mixture and marinate in refrigerator overnight.
Nutrition Facts : Calories 429.2, Fat 27.4, SaturatedFat 3.8, Sodium 315.3, Carbohydrate 46.5, Fiber 3.1, Sugar 42.6, Protein 2
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