Cider Vinegar Slaw Food
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.
AUTUMN APPLE CIDER VINEGAR COLESLAW
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
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
SIMPLE SLAW
Clean and simple. Eight ingredients - apple cider, cider vinegar, cabbage, mustard seeds, celery seeds, sugar, salt and pepper to taste - combine into what ought to be a staple of your repertoire. You'll need to cook the cider down by half before using it, but everything else goes in raw, and the combination matures over the course of a few hours into a side dish that can accompany just about anything grilled or roasted, pulled or hacked.
Provided by John Willoughby And Chris Schlesinger
Categories easy, side dish
Time 30m
Yield About 6 1/2 cups, 10 to 12 servings
Number Of Ingredients 7
Steps:
- In a small pan, bring cider to a boil over high heat. Turn heat down slightly and continue to boil until reduced by about half, about 20 minutes. Allow to cool to warm room temperature, then stir in vinegar.
- Put cabbage, mustard seeds, celery seeds, sugar and salt and pepper in a large bowl. Pour in cider mixture, and toss well to coat.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 209 milligrams, Sugar 7 grams
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