PICKLED COLESLAW
A marinated coleslaw that keeps well in the fridge for a week.
Provided by Leanne Mentz
Categories Salad Coleslaw Recipes No Mayo
Time 2h15m
Yield 10
Number Of Ingredients 9
Steps:
- Combine vinegar, oil, sugar, mustard, and celery seed for dressing in a saucepan over medium-high heat; bring to a boil.
- Meanwhile, combine cabbage, onion, sugar, and salt for coleslaw in a bowl.
- Pour hot dressing over cabbage mixture and mix until incorporated. Place in the refrigerator until chilled, about 2 hours.
Nutrition Facts : Calories 223.9 calories, Carbohydrate 18.7 g, Fat 16.8 g, Fiber 3.5 g, Protein 2 g, SaturatedFat 2.6 g, Sodium 756.6 mg, Sugar 14.5 g
FREEZER SLAW
My husband kept talking about 'Freezer Slaw' that his mom made and I couldn't find a recipe for it and she couldn't find hers. Luckily, his aunt still had it! This is a great make-ahead slaw that stays crisp! I shred the cabbage and other vegetables in the food processor.
Provided by Gail
Categories Salad Coleslaw Recipes No Mayo
Time 1h55m
Yield 16
Number Of Ingredients 10
Steps:
- Combine cabbage, green bell pepper, onion, and carrots in a large bowl. Mix boiling water and salt together in a bowl and pour over cabbage mixture. Set aside for salt to draw out extra water from vegetables, about 1 hour. Drain well.
- Mix sugar, 1 cup water, cider vinegar, and celery seed in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 1 minute. Remove saucepan from heat and cool completely.
- Pour cooled sugar-vinegar mixture over drained cabbage mixture in a large bowl and toss until slaw is well mixed. Spoon slaw into resealable plastic bags and freeze.
Nutrition Facts : Calories 101.8 calories, Carbohydrate 25 g, Fat 0.2 g, Fiber 2.4 g, Protein 1.2 g, Sodium 312.7 mg, Sugar 22 g
PICKLE COLESLAW
Provided by Michael Symon : Food Network
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk together the honey, vinegar, mayonnaise and mustard in a small bowl. Slowly drizzle in the oil, whisking to combine. Season well with salt and pepper. (Alternatively, add the honey, vinegar, mayonnaise and mustard to a mason jar with a lid, cover and shake well. Add the oil and shake well once more.)
- Combine the cabbage, red onion, Chinese celery and pickles to taste in a large bowl. Pour the dressing over the vegetables and mix well. Taste and season with salt and pepper. For an extra kick of flavor, mix in some pickle juice if using to taste. Refrigerate until ready to serve.
FRIED COLE SLAW
Make and share this Fried Cole Slaw recipe from Food.com.
Provided by DrGaellon
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter and oil in large skillet over medium-high heat. When foaming subsides, add onion and saute until soft and translucent. Add garlic and saute until fragrant, 30-60 seconds.
- Add cabbage, carrots and salt, and cook, tossing frequently, until edges of cabbage begin to brown.
- Add pepper, chicken broth and vinegar. Cover tightly and steam 10 minutes until cooked through.
Nutrition Facts : Calories 93.2, Fat 4.5, SaturatedFat 1.6, Cholesterol 5.1, Sodium 143.4, Carbohydrate 12.5, Fiber 4.3, Sugar 7.2, Protein 3
FRESH CRISP COLESLAW
Crisp to the bite and crisp to the taste!! This salad should be made well ahead of serving because the cabbage needs time to marinate in the dressing.
Provided by Chef LPP
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients; Chill at least 1 hour.
Nutrition Facts : Calories 110.8, Fat 3.9, SaturatedFat 0.6, Cholesterol 0.6, Sodium 70.5, Carbohydrate 18.1, Fiber 5.9, Sugar 10.1, Protein 4.3
CRISP PICKLED SILVER SKIN ONIONS
These silver skin onions are supberb when finished. It does take time if you can do it and you will be rewarded. This recipe was given to me by my mother over 40 years ago. It takes 7 days of a short time each day to achieve great results.
Provided by William Uncle Bill
Categories Lunch/Snacks
Time 1h30m
Yield 4 pint jars
Number Of Ingredients 5
Steps:
- In a large pot, add onions, cover with boiling water and let cool.
- Peel and discard skins and water.
- Rinse onions and return to pot.
- Sprinkle onions with pickling salt.
- Cover onions again with boiling water and let stand for 24 hours.
- Drain and reserve salted water.
- Rinse onions with cold water and return to cooking pot.
- In a separate pot, bring reserved salted water to a boil.
- Pour over onions.
- Repeat this same process for another 2 full days.
- At the beginning of the 4th day, drain and discard water.
- Rinse onions thoroughly.
- In a cooking pot, add sugar, vinegar and spices that are wrapped in a cheese cloth and bring to boil; boil for 2 minutes.
- Pour this liquid over the onions.
- Cover and let sit for 24 hours.
- Drain off liquid, save and reheat.
- Pour this liquid over the onions again.
- Repeat this process for a total of 3 days, which is now the 6th day.
- On the 7th day, which is the last day, drain and reserve the liquid.
- Wash onions thoroughly.
- Reheat the reserved liquid.
- Prepare and sterilize jars.
- Fill jars with onions and pour the hot liquid over the onions in the jars to within 1/4 inch of the top.
- Wipe tops of rims very clean.
- Place prepared lids on top and screw on screw lids just finger tight.
- Place jars in a hot bath in a canner and boil for 5 minutes.
- Remove from bath and place on a towel.
- Cover with another towel to cool.
- Jars are sealed when the tops"pop" and are concave, (turned down.).
- Wipe jars clean, lable and store in a cool, dry place.
REFRIGERATOR PICKLED SLAW
The flavor of this slaw is reminiscent of Chicago-style hot dogs with the distinct taste of celery seed. Excellent on a dog or as a tangy side. From Whole Foods Market website.
Provided by kitty.rock
Categories Vegetable
Time 20m
Yield 4-6 - 1 cup servings, 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients very well.
- Cover and refrigerate for at least 3 hours, stirring occasionally.
- Best if allowed to marinate overnight before serving.
Nutrition Facts : Calories 64.4, Fat 0.5, SaturatedFat 0.1, Sodium 29.8, Carbohydrate 14.9, Fiber 3.9, Sugar 10.4, Protein 2.6
CRISPY COLE SLAW
You won't have to fuss with a lot of seasonings to fix this tangy coleslaw. This came from Clean Food Daily - Feel Good Soup and Salad Combos. I have not tried this, just posting for safe keeping.
Provided by internetnut
Categories Onions
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the cabbage. Add water to the bowl and cover the cabbage completely. Drain into a colander and press down getting as much water out as possible. Pat dry on a towel. Finely shred the cabbage on a chopping board. Toss the cabbage and shredded carrots in a medium sized mixing bowl. Set aside.
- In a small glass bowl add all the dressing ingredients. Whisk up until it is creamy.
- Pour over cabbage, carrot and onion mixture and toss.
- Chill this salad for at least 1 hour so the flavors will marry each other.
Nutrition Facts : Calories 253.6, Fat 14.8, SaturatedFat 2.3, Cholesterol 10.9, Sodium 396.8, Carbohydrate 29.9, Fiber 5.7, Sugar 15.1, Protein 3.2
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