Molasses Cider Coleslaw Recipes
CIDER VINEGAR COLESLAW
Creamy coleslaw isn't for everyone. For this version, we toss shredded cabbage and carrots with a cider vinegar-based dressing that's flavored with a little sugar and celery salt for a tangy, sweet and sour kick. Parsley leaves and scallions are tossed in before serving for a refreshing finish.
Provided by Food Network Kitchen
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
MOLASSES-CIDER COLESLAW
The dressing for this coleslaw sounds so delicious that I had to post the recipe. This salad is wonderful with bbq brisket or ribs. This is a Williams-Sonoma recipe.
Provided by DailyInspiration
Categories Salad Dressings
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 111.2, Fat 2.9, SaturatedFat 0.4, Cholesterol 1.9, Sodium 165.9, Carbohydrate 20.9, Fiber 4.9, Sugar 12.2, Protein 2.9
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