THE BEST VINEGAR COLESLAW
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
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 AND VINEGAR SLAW
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 6 to 8 servings; leftovers keep 2 days
Number Of Ingredients 6
Steps:
- Mix vinegar and sugar. Add oil. Add cabbage to dressing and season with salt and pepper. Toss with fingers to combine. Adjust seasoning. Let stand 20 minutes. Re-toss and serve.
Nutrition Facts : Calories 76 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 402 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 1 grams, Sugar 4 grams
OIL/VINEGAR COLESLAW
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
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
14 DAY COLESLAW
Another different way to have coleslaw. A lighter version than using mayonnaise based dressings. This comes from a friend who got it from her sister who got it from??
Provided by Jen T
Categories Salad Dressings
Time P14DT15m
Yield 1 bowl salad
Number Of Ingredients 10
Steps:
- Boil together all the dressing ingredients until sugar is dissolved.
- Allow to cool.
- Shred cabbage and carrots.
- Finely chop onion and add to cabbage and carrots and toss together.
- Pour over cooled dressing and toss thoroughly many times.
- Place in a bowl with lid and keep in fridge.
- This ready mixed salad keeps for up to 14 days in fridge.
- NOTE: Cooking time is keeping time.
TWENTY-FOUR HOUR COLESLAW
A vinegar based coleslaw for when you're not in the mood for a mayonnaise based slaw. It's from a cookbook my mother had, but I just have a copy of the page and I am not sure the name of the book.
Provided by The Beach Cook
Categories Vegetable
Time P1DT30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Hand grate cabbage, onion and green bell pepper.
- Combine next 5 ingredients together and bring to a boil.
- Pour over cabbage mixture and marinate in refrigerator overnight.
Nutrition Facts : Calories 429.2, Fat 27.4, SaturatedFat 3.8, Sodium 315.3, Carbohydrate 46.5, Fiber 3.1, Sugar 42.6, Protein 2
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5/5 (14)Total Time 1 hr 5 minsCategory Vegan Side Dish RecipesCalories 91 per serving
- In a small bowl add the apple cider vinegar, maple syrup, Dijon mustard, and celery seeds. Whisk everything together until well combined.
- Pour the sauce over the coleslaw and toss until completely covered. Taste and season with salt and pepper.
- For best results let the slaw chill for at least an hour in the fridge or optimally overnight. But, it can be served immediately if desired.
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