Carolina Cole Slaw W Vinegar Dressing Recipes

CAROLINA COLESLAW

Steps:

• In a large bowl, toss cabbage and carrots to combine.
• In a medium bowl, prepare dressing: Whisk and combine mayonnaise, sugar, celery seed, vinegar, lemon juice, salt and pepper.
• Pour dressing over cabbage mixture and stir to coat evenly. Cover and refrigerate 1 hour before serving.

CAROLINA COLE SLAW

Steps:

• Combine vinegar, sugar, oil, mustard and celery seeds in nonaluminum medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil. Remove from heat. Season with salt and pepper. Cool completely.
• Combine cabbage, onion and green pepper in large bowl. Add dressing; toss to coat. Cover; refrigerate until cold, tossing occasionally, at least 2 hours. (Can be made1 day ahead. Cover; keep refrigerated.)

THE BEST VINEGAR COLESLAW

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.

CAROLINA COLE SLAW W/ VINEGAR DRESSING

Steps:

• Combine coleslaw vegetable ingredients; chopped cabbage, chopped bell pepper, chopped onions, and grated carrots in a large serving bowl. In a saucepan over medium heat, combine remaining ingredients; bring to a boil. Simmer, stirring, until sugar is dissolved; pour over vegetables and toss well. Cover and refrigerate until thoroughly chilled. Enough slaw for 8 to 10 servings.

CAROLINA COLE SLAW WITH VINEGAR DRESSING

Steps:

• Combine vinegar, sugar, oil, mustard, and celery seeds in a non-aluminum saucepan. Stir over medium heat until sugar dissolves and dressing comes to a boil. Remove from heat, season with salt and pepper. Cool completely.
• Combine cabbage, onion, pepper, and carrot in large bowl. Add dressing, toss to coat.
• Cover and refrigerate until cold, tossing occasionally, at least 2 hours or overnight.
• Add tomatoes just before serving.