Vinegar Dill Coleslaw Recipes

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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



The Best Vinegar Coleslaw image

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.

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

VINEGAR DILL COLESLAW

Make and share this Vinegar Dill Coleslaw recipe from Food.com.

Provided by AZ Food Critic

Categories     < 15 Mins

Time 12m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 11



Vinegar Dill Coleslaw image

Steps:

  • In a large size mixing bowl, add shredded cabbage or slaw, onions and sugar. Mix well to incorporate and set aside.
  • In a medium size sauce pan, on medium-high heat, combine the oil, vinegar, dry mustard, dill weed, celery seeds and salt.
  • Bring mixture to a boil over medium-high heat for 1 to 2 minutes, and then pour hot liquid over coleslaw mixture.
  • Using a wooden spoon, fold slaw mixture until evenly coated with vinegar mixture.
  • Cover coleslaw with plastic wrap and refrigerate for 2 to 3 hours. Stir well before serving.
  • Makes about 8 to 12 servings.

1 medium head of cabbage, shredded
1 large carrot, shredded
1/2 cup red cabbage, shredded
1 small onion, diced
1/4 cup sugar
1/4 cup canola oil
1/4 cup white vinegar
1 teaspoon mustard powder
1 teaspoon dried dill weed
1 teaspoon celery seed
1 teaspoon salt

VINEGAR DILL CELERY SEED COLESLAW

Make and share this Vinegar Dill Celery Seed Coleslaw recipe from Food.com.

Provided by Uncle Eddie

Categories     Vegetable

Time 10m

Yield 12 serving(s)

Number Of Ingredients 9



Vinegar Dill Celery Seed Coleslaw image

Steps:

  • 1. In a large size mixing bowl - add all ingredients. Mix well to incorporate.
  • 2. Cover coleslaw with plastic wrap and refrigerate for 2 to 3 hours. Stir well before serving.

Nutrition Facts : Calories 83.1, Fat 5.9, SaturatedFat 0.5, Cholesterol 3.8, Sodium 205.7, Carbohydrate 7.1, Fiber 0.9, Sugar 0.5, Protein 0.8

20 ounces angel hair Coleslaw (2 bags)
3 tablespoons dried onion
1/4 cup canola oil
1/2 teaspoon mustard powder
1 1/2 teaspoons dried dill weed
1 1/2 teaspoons celery seeds
1 teaspoon salt
1/3 cup nakkano seasoned rice vinegar
1/4 cup cool water

BASIL DILL COLESLAW

I was introduced to basil when I married into an Italian family. I loved the aromatic fragrance and flavor of the herb. I think it adds a unique flavor to this tasty slaw that's a cool side to grilled meats. -June Cappetto, Seattle, Washington

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 9



Basil Dill Coleslaw image

Steps:

  • In a large bowl, combine cabbage, basil and dill. In a small bowl, whisk dressing ingredients until blended. Drizzle over cabbage mixture; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 138 calories, Fat 11g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 87mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

6 cups shredded cabbage or coleslaw mix
3 to 4 tablespoons chopped fresh basil or 1 tablespoon dried basil
3 tablespoons snipped fresh dill or 1 tablespoon dill weed
DRESSING:
1/2 cup mayonnaise
3 tablespoons sugar
2 tablespoons cider vinegar
2 tablespoons half-and-half cream
1 teaspoon coarsely ground pepper

ESTHER'S DILL COLESLAW

This recipe came from the Savannah Country Cooking cookbook, Paula Deen's very first cookbook. It is served by Esther Shaver in her bookstore cafe. If Paula thinks it's that good, well...it must be! So, I tried it, and it is. Different from a normal coleslaw, but goes well with just about any meal! Cook time would be chill time, but will vary if your serving immediately or chilling. Also, the prep time will vary if you have to shred all the ingredients. Both are guesstimates.

Provided by Redneck Epicurean

Categories     Vegetable

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 5



Esther's Dill Coleslaw image

Steps:

  • Mix all ingredients together except dill.
  • Cover and refrigerate until serving.
  • To serve, sprinkle the chopped dill on top.

Nutrition Facts : Calories 39.5, Fat 0.2, SaturatedFat 0.1, Sodium 29.4, Carbohydrate 9.2, Fiber 3.5, Sugar 4.9, Protein 1.8

1 small head of cabbage, shredded
1/2 cup vidalia onion, finely chopped
1/2 cup shredded carrot
1/2 cup hidden valley ranch buttermilk dressing
2 tablespoons chopped fresh dill

DILLY COLESLAW

When I took this coleslaw to a church function, I came home with an empty bowl! You can easily double the recipe for a larger group. It's not your typical slaw-with chopped dill pickles and a sweet-tart dressing featuring pickle juice.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 10



Dilly Coleslaw image

Steps:

  • In a large bowl, combine the cabbage, pickles and onion. In a small bowl, whisk the remaining ingredients until smooth. , Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 175 calories, Fat 11g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 563mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 2g fiber), Protein 1g protein.

8 cups shredded cabbage
1/2 cup chopped dill pickles
1/4 cup finely chopped onion
1/2 cup sugar
1/2 cup mayonnaise
1/4 cup milk
1/4 cup dill pickle juice
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper

SUSAN'S VINAIGRETTE COLESLAW

This is the best recipe for a fresh and light coleslaw that goes well with everything. This is the only coleslaw recipe you'll use once you've tried it.

Provided by SusieQ

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 2h15m

Yield 6

Number Of Ingredients 10



Susan's Vinaigrette Coleslaw image

Steps:

  • Whisk apple cider vinegar, canola oil, sugar, dry mustard, poppy seeds, black pepper, salt, and hot pepper sauce in a bowl, stirring until sugar has dissolved.
  • Mix cabbage with carrots in a large salad bowl and pour dressing over slaw. Stir to coat. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 109.2 calories, Carbohydrate 11.1 g, Fat 7.2 g, Fiber 1.8 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 124.9 mg, Sugar 8.8 g

3 tablespoons apple cider vinegar
3 tablespoons canola oil
3 tablespoons white sugar
¼ teaspoon dry mustard
¼ teaspoon poppy seeds
¼ teaspoon ground black pepper
¼ teaspoon salt
¼ teaspoon hot pepper sauce
4 cups shredded green cabbage
2 carrots, shredded

NAPA COLE SLAW WITH DILL

Categories     Salad     Side     No-Cook     Quick & Easy     Carrot     Cabbage     Dill     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 7



Napa Cole Slaw with Dill image

Steps:

  • In a bowl combine the cabbage, the carrot, and the dill. Sprinkle the mixture with the sugar, the salt, and the oil, tossing it to combine it well, and sprinkle the cole slaw with the vinegar, tossing it to combine it well.

3 cups thinly sliced Napa cabbage (about 3/4 pound)
1 carrot, grated
1 tablespoon minced fresh dill
1/4 teaspoon sugar
1/4 teaspoon salt
2 tablespoons olive oil
2 teaspoons red-wine vinegar, or to taste

COLESLAW-CREAMY DILL CABBAGE SALAD

Make and share this Coleslaw-Creamy Dill Cabbage Salad recipe from Food.com.

Provided by Rita1652

Categories     Onions

Time 15m

Yield 8 serving(s)

Number Of Ingredients 11



Coleslaw-Creamy Dill Cabbage Salad image

Steps:

  • Mix first 8 ingredients in a large bowl add remaining ingredients.
  • Chill and serve.

Nutrition Facts : Calories 145.6, Fat 10, SaturatedFat 1.5, Cholesterol 7.6, Sodium 371.5, Carbohydrate 14, Fiber 1.9, Sugar 5.5, Protein 1.5

1 teaspoon sugar
2 tablespoons vinegar
1 tablespoon roasted garlic
1/2 tablespoon black pepper
1/2 tablespoon celery seed
1/2-1 teaspoon dill weed
1 cup mayonnaise
1/2 teaspoon salt
6 cups thinly shredded cabbage
1 large onion, sliced thin
1 large carrot, shredded

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