Molasses Cider Coleslaw Recipes

CIDER VINEGAR COLESLAW

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.

MOLASSES-CIDER COLESLAW

Steps:

• In a large colander, combine the green and red cabbages. Sprinkle with salt and toss to combine. Let stand in the colander for 30 minutes to 1 hour. Spin the cabbages in a salad spinner to remove excess moisture. Transfer the cabbage to a large bowl. Add the green onions and carrots and toss to combine. In a small bowl, whisk together the molasses, mustard, mayonnaise and honey. Slowly add the vinegar and whisk vigorously to emulsify. Season the dressing with salt and pepper. Pour the dressing over the coleslaw and toss well to combine. Cover and refrigerate for at least 30 minutes or up to 2 hours. Toss the coleslaw again just before serving. Serves 8 to 10. Williams-Sonoma Kitchen.

FANNIE FLAGG COLESLAW

Steps:

• Core cabbage and shred in Cuisinart or hand chop.
• In blender, or by hand, process the remaining ingredients.
• Toss liquid mixture with cabbage.
• Cover and refrigerate for one hour.

DIFFERENTLY DELICIOUS COLESLAW

Steps:

• Combine olive oil, vinegar, mayonnaise, sugar, celery salt, dry mustard, pepper to make dressing (I shake it all together in a jar).
• Put coleslaw, green onions, and almonds in a large bowl and stir in dressing (you may not need to use all of it) until well mixed. Top with freshly ground pepper to taste.

EARLY DUTCH COLESLAW

Steps:

• For Dressing.
• Combine eggs,vinegar,mustard,sugar,salt,celery seed and pepper in medium mixing bowl and beat until smooth; set aside.
• Melt butter in heavy nonaluminum 1 1/2 quart saucepan over medium heat.
• Stir in flour and cook, whisking constantly, about 3 minutes, reducing heat if necessary so flour does not brown.
• Pour in milk and continue whisking until sauce begins to simmer.
• Cook,whisking constantly, about 5 minutes.
• Reduce heat to just below simmer, stir in egg mixture and cook until sauce thickens; do not boil or eggs will curdle.
• Remove from heat and let cool;season to taste.
• Transfer to container, cover and refrigerate up to 5 days.
• For Coleslaw.
• Combine cabbage,onion,pimiento,sour cream, celery,pepper and parsley in large mixing bowl and toss lightly.
• Add dressing and toss again.
• Season with salt and pepper to taste.
• Cover and refrigerate 1 to 3 days.

MOLASSES-CIDER COLESLAW

Steps:

• in a large colander, combine the green and red cabbages. Sprinkle with salt and toss to combine. Let stand in the colander for 30 minutes to 1 hour.
• Spin the cabbages in a salad spinner to remove excess moisture. Transfer the cabbage to a large bowl. Add the green onions and carrots and toss to combine.
• In a small bowl, whisk together the molasses, mustard, mayonnaise and honey. Slowly add the vinegar and whisk vigorously to emulsify. Season the dressing with salt and pepper.
• Pour the dressing over the coleslaw and toss well to combine. Cover and refrigerate for at least 30 minutes or up to 2 hours. Toss the coleslaw again just before serving.