Cider Vinegar Coleslaw Food

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.

AUTUMN APPLE CIDER VINEGAR COLESLAW

Autumn Apple Cider Vinegar Coleslaw image

This autumn apple cider vinegar coleslaw is incredibly nutrient dense, and packed with Vitamins A and C. It's easy, fast, and versatile. Tuck a few handfuls into a sandwich or taco, toss with some chicken for a salad, or enjoy it on its own as a side dish or salad.

Provided by Danielle Esposti

Categories Condiment Salad Side Dish

Time 20m

Number Of Ingredients 10

Ingredients

1 5" head red cabbage (thinly sliced)
1 bulb fennel (thinly sliced)
2 medium celery stalks (thinly sliced)
2 medium carrots (julienned)
1/2 c parsley (chopped)
1/2 c unfiltered apple cider vinegar
2 tbsp olive oil
1 tbsp honey (optional; omit for Whole30)
1 tsp sea salt
2 tsp cracked black pepper

Steps:

In a small bowl, combine the vinegar, oil, honey, salt, and a pepper. Whisk to combine.
Using a mandoline slicer or chef's knife, thinly slice the cabbage, fennel, and celery stalks. Use the julienne attachment on the mandoline or a box grater to julienne or grate the carrots. Chop the parsley.
In a large bowl, combine the cabbage, fennel, celery, carrots, and parsley. Pour the marinade over the vegetables and toss to coat. This can be served immediately, but the flavor is improved by marinating in the fridge for at least 1 hour. This recipe keeps well covered in the fridge for up to 4 days.

Nutrition Facts : Calories 99 kcal, Carbohydrate 16 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Sodium 212 mg, Fiber 5 g, Sugar 8 g, UnsaturatedFat 3 g, ServingSize 1 serving

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