Cole Slaw Vinegar Based Food

VINEGAR COLESLAW RECIPE (NO MAYO COLESLAW)

Steps:

• Add the shredded green cabbage, carrot and onion to a large bowl.
• In a smaller bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, celery seed, salt and pepper to create the dressing. Taste the dressing and decide if you'd like to add more honey.
• Add about half of the dressing to the cabbage, onions and carrots and gently toss. Slowly add more dressing until you've reached your desired consistency.
• Serve and enjoy!

TRADITIONAL COLESLAW

Steps:

• Shred cabbage with a sharp knife. Grate carrots; combine with cabbage in a large bowl.
• In a small bowl, whisk together mayonnaise, sour cream, vinegar, sugar, celery seed, salt, and pepper. Add dressing to cabbage mixture, and toss to combine. Serve immediately, or store in the refrigerator for up to 2 days.

VINEGAR BASED COLESLAW (NO MAYO COLESLAW)

Steps:

• In a small bowl or mason jar, add together the ingredients for the dressing; sugar, cider vinegar, water, oil, celery seed, mustard, salt and pepper. Whisk or shake until well combined.
• Add cabbage and onions to medium sized bowl. Pour dressing over the top and ross well to coat.
• Cover, and chill in refrigerator for at least 15 minutes before serving.

CAROLINA COLE SLAW

Steps:

• Combine vinegar, sugar, oil, mustard and celery seeds in nonaluminum medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil. Remove from heat. Season with salt and pepper. Cool completely.
• Combine cabbage, onion and green pepper in large bowl. Add dressing; toss to coat. Cover; refrigerate until cold, tossing occasionally, at least 2 hours. (Can be made1 day ahead. Cover; keep refrigerated.)

VINEGAR SLAW RECIPE

Steps:

• Remove the outer leaves from the cabbge and slice it in half, lengthwise, through the core. Remove the core from each half. If your head is on the larger side, cut each half in half again. Finely slice/shred the cabbage with a large sharp knife. Put in a large salad bowl.
• Peel and halve the onion. Remove the core and very thinly slice. Add to the bowl. Note: If your onion is large, don't use the whole thing.
• Whisk the dressing ingredients together and taste it to adjust any of them to your particular liking.
• Toss the slaw with enough dressing to moisten everything, but not drown it. You may not need it all. Add more salt and pepper if you like.
• Serve right away, or chill the slaw until needed.

AMISH VINEGAR SLAW

Steps:

• In a large bowl add the shredded cabbage, onion, and sugar.
• Toss well until coated.
• In a saucepan add the white vinegar, apple cider vinegar, celery seed, kosher salt, dry mustard, and vegetable oil.
• Bring to a boil on medium heat and cook for 2 minutes.
• Let cool to room temperature then pour over the cabbage, stirring well to coat.
• Refrigerate at least for 4 hours if not overnight.

SWEET AND SOUR COLESLAW

Steps:

• Combine cabbage, onion and sugar in a bowl.
• Bring the oil, vinegar, celery seeds, dry mustard and salt to a boil.
• Pour over the cabbage mixture.
• Store in an airtight container in the refrigerator, and stir every 2-3 days.
• Don't serve until the 4th day.

OLD FASHIONED COLESLAW WITH VINEGAR

Steps:

• Place coleslaw mix, green pepper and onion in a mixing bowl.
• In a saucepan bring oil, vinegar, sugar, salt & pepper to a rolling boil. Immediately pour mixture over the coleslaw and mix thoroughly.
• Once cooled, cover and refrigerate for at least 24 hours before serving. Coleslaw can be stored for up to 5 days in the fridge.

COLE SLAW (VINEGAR BASED)

Steps:

• In large bowl with lid mix slaw mix, onion and celery seeds.
• Pour splenda over salad.
• Mix water and vinegar and pour over salad.
• Refrigerate overnight stirring periodically.
• You can also put in large zipper bag and turn instead of stirring.

THE BEST VINEGAR COLESLAW

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.

RACHEL RAY'S VINEGAR-BASED COLESLAW

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.

OIL AND VINEGAR SLAW

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.

RED CABBAGE VINEGAR BASED COLE SLAW

Steps:

• Shred red cabbage into 1-1/2 inch shred, very thin, if possible. Slice onions very thin and then cut slice into quarters. Slice red and green peppers into thin slices, then quarters. Mix together well. Add rest of ingredients and mix well. Cover and refrigerate for 2-3 hours to meld flavors. Cooking time is chilling time. ENJOY!