Docks Coleslaw Recipes

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.

DOCKS COLESLAW

Steps:

• In the bowl of a food processor, combine the apple, bell pepper and celery and pulse until very finely chopped. Transfer to a nonreactive bowl and add the vinegar, sugar, celery seed, caraway seed, garlic powder, onion powder, pepper and salt. Stir to combine, and let stand 10 minutes. Stir in mayonnaise and buttermilk and refrigerate 1 hour. Add the green cabbage, red cabbage and carrot and toss. (The slaw is best if made and refrigerated at least 1 hour before serving.)

COLE SLAW

Steps:

• In batches, pulse carrots, onion, peppers and cabbage separately, until each is finely chopped. Do not overprocess! Combine ingredients in a bowl.
• Combine sugar and vinegar in a pan and stir over low heat until sugar melts. Pour over vegetables and mix. Add 1 1/2 cups mayonnaise and caraway or celery seeds, stir to combine and season with salt to taste. Add more mayonnaise, if desired. Chill for an hour and serve.