Colorful Coleslaw Vinaigrette Recipes

SUSAN'S VINAIGRETTE COLESLAW

Steps:

• Whisk apple cider vinegar, canola oil, sugar, dry mustard, poppy seeds, black pepper, salt, and hot pepper sauce in a bowl, stirring until sugar has dissolved.
• Mix cabbage with carrots in a large salad bowl and pour dressing over slaw. Stir to coat. Refrigerate at least 2 hours before serving.

VINAIGRETTE COLESLAW

Steps:

• In a small bowl, combine the cabbage, red pepper, parsley and onion. In another bowl, combine the remaining ingredients; pour over cabbage mixture and toss to coat. Cover and refrigerate until chilled. Toss before serving. Serve with a slotted spoon.

COLORFUL COLESLAW

Steps:

• Combine the shredded green cabbage, purple cabbage, sweet peppers and carrots in a bowl. In a separate bowl, mix the mayonnaise, milk, sugar, vinegar, salt and hot sauce. Pour over the cabbage. Toss to combine. Add the cilantro at the very end. Cover and refrigerate for 2 hours.

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.

COLORFUL COLESLAW

Steps:

• Place red and green cabbage, red and yellow bell pepper, snap peas, cucumber, cherry tomatoes, and onion in a mixing bowl.
• Whisk vinegar, yogurt, sesame oil, celery seed, sugar, garlic powder, salt, and pepper together in a small mixing bowl until smooth. Pour over vegetables. Toss gently to coat. Cover and refrigerate until chilled and flavors combine, at least 2 hours.

COLORFUL COLESLAW VINAIGRETTE

Steps:

• Shred all of the vegetables.
• I use the slicer on my food processor and not the shredder because it makes everything so small and juicy.
• I find the cabbage shreds nicely using the slicer and I usually cut my peppers into 2 or 4 wedges and stand them up.
• I do use the large shredder for the carrots.
• Place all vegetables in a large Tupperware bowl.
• Don't worry that it looks like a lot, it will reduce by about half after it marinades for a couple of hours.
• Place all the dressing ingredients in a saucepan on the stovetop and bring just to a boil.
• Remove from heat and stir well.
• Pour it over the vegetables.
• Seal lid and shake.
• Place in refrigerator and shake every once in a while.
• I usually drain off some of the marinade before I serve it because it is so juicy.