Oil And Vinegar Slaw Recipes

OIL AND VINEGAR SLAW

Oil and Vinegar Slaw image

I pinched this recipe from Rachael Ray some time ago. It's a nice change from mayonnaise based slaws. I used fresh cabbage and carrot instead of the packaged slaw mix. If you don't like celery seeds, you could omit them and use celery salt in place of the salt.

Provided by Kathy W

Number Of Ingredients 9

Ingredients

1 medium cabbage, very thinly sliced
1 medium carrot, shredded
DRESSING
1/4 c red wine vinegar
2 Tbsp sugar (heaping)
2 Tbsp vegetable oil
1/2 tsp celery seed
1/2 - 1 tsp salt
1/4 - 1/2 tsp pepper

Steps:

1. In a large bowl combine cabbage and carrot.
2. Whisk together vinegar, sugar and oil. Add celery seeds, salt and pepper. (Start with the smaller amounts of salt and pepper and adjust after you add the dressing.)
3. Pour dressing over cabbage mixture and toss gently.
4. Let stand 30 minutes, retoss, adjust seasoning and serve.

KITTENCAL'S MARINATED OIL AND VINEGAR COLESLAW

Kittencal's Marinated Oil and Vinegar Coleslaw image

I make this quite often for BBQ parties and everyone loves it! plan ahead, this salad must be prepared a day ahead and left in the fridge overnight to blend the flavors, it will take on a completely different flavor --- I have even added in lightly blanched broccoli and/or cauliflower florets to the veggies, feel free to add in whatever you want to --- remember to add in the white sugar to suit taste if you prefer a sweeter coleslaw adjust the sugar amount, I have added up to about 1 cup, taste the dressing before adding to the salad if you think it needs more sugar then add it into the dressing before mixing into the slaw just make certain to whisk very well so that the sugar is mixed in completely.

Provided by Kittencalrecipezazz

Categories Vegetable

Time P1DT15m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 large cabbage (shredded or finely chopped)
1 small green bell pepper, sliced
2 green onions, chopped (or use sweet onion)
2 large carrots, peeled and shredded (hand-squeeze excess moisture out)
3/4 cup white vinegar
1 teaspoon seasoning salt (or use white salt to taste)
1 tablespoon brown sugar (or to taste)
1 1/2 teaspoons celery seeds
2 -3 tablespoons prepared mustard
1/2-1 teaspoon garlic powder (optional)
2/3 cup vegetable oil
1/2 cup white sugar (can add up to 3/4 cup)
black pepper (optional)

Steps:

In a large bowl, mix the vegetables together.
Mix first 6 dressing ingredients together in a small saucepan; bring to a boil.
Remove from heat then immediately add in the oil and white sugar; mix to combine until the sugar is completely dissolved, then pour the hot mixture over the veggies.
Allow to sit out at room temperature for 1 hour stirring occasionally with a spoon.
Cover and refrigerate for 24 hours stirring occasionally, I just keep a spoon in the bowl and just mix every time I open the fridge.
Season with freshly ground black pepper (if desired) before serving.

THE BEST VINEGAR COLESLAW

The Best Vinegar Coleslaw image

We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don't be bashful. But the real secret to this colorful coleslaw is the marinating time - a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.

Provided by Food Network Kitchen

Categories side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 cup distilled white vinegar
1 tablespoon kosher salt, plus more if needed
2 teaspoons sugar
3/4 teaspoon celery salt
1/2 teaspoon freshly ground black pepper, plus more if needed
1 clove garlic, finely grated
1/2 head green cabbage, cored and very thinly sliced
1/2 head red cabbage, cored and very thinly sliced
4 large carrots, peeled and shredded on the large holes of a box grater
1/4 cup extra-virgin olive oil

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.

OIL/VINEGAR COLESLAW

Oil/Vinegar Coleslaw image

Make and share this Oil/Vinegar Coleslaw recipe from Food.com.

Provided by ShananH

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 cups coleslaw mix, with carrots
1/2 cup celery, thinly sliced
1 medium green pepper, thinly sliced
3 tablespoons apple cider vinegar
2 tablespoons safflower oil
2 Splenda sugar substitute, packets (stevia works well too)
1/8 teaspoon red pepper flakes
1/4 teaspoon sea salt
1/4 teaspoon fresh ground pepper

Steps:

Combine all ingredients in medium bowl, cover and refrigerate for at least an hour.

Nutrition Facts : Calories 85.8, Fat 6.9, SaturatedFat 0.6, Sodium 166.4, Carbohydrate 5.5, Fiber 2.1, Sugar 3.1, Protein 1

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