Coleslaw Vinaigrette Food

SUSAN'S VINAIGRETTE COLESLAW

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.

VINAIGRETTE COLESLAW

Steps:

• In a small bowl, combine the cabbage, red pepper, parsley and onion. In another bowl, combine the remaining ingredients; pour over cabbage mixture and toss to coat. Cover and refrigerate until chilled. Toss before serving. Serve with a slotted spoon.

COLESLAW VINAIGRETTE

Steps:

• Combine cabbage, green onion and parsley in a large bowl.
• Stir together vinegar, sugar, salad oil, and salt until sugar dissolves.
• Pour dressing over vegetables.
• Toss to coat.
• Cover and chill.
• Separate yolk from white of 1 egg.
• Cut up the white and toss with the cabbage.
• Slice remaining egg.
• Arrange slices over the top of the salad.
• Sieve yolk over the egg slices.

CIDER VINEGAR COLESLAW

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.

COLESLAW WITH CREAMY CUMIN VINAIGRETTE

Steps:

• Whisk together the mayonnaise, olive oil, lime zest, lime juice, dill, sugar, celery salt and cumin seeds in a large bowl. Season with salt and pepper. Add the cabbage, carrots, onions and peppers, and toss to coat in the dressing. Season with salt and pepper. Cover and refrigerate for at least 1 hour and up to 4 hours before serving.

COLESLAW WITH CUMIN-LIME VINAIGRETTE

Steps:

• For the dressing: Place all ingredients in a blender and blend until smooth.
• For the slaw: Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste.

COLESLAW

Steps:

• Mix all dressing ingredients, add cabbage and stir.
• Refrigerate 2-4 hours or up to 3 days.

COLESLAW WITH RASPBERRY VINAIGRETTE

Steps:

• In a small sauce pan, heat vinegar, jam, mustard, olive oil and salt.
• cool.
• In a large bowl, mix coleslaw mix, pecans and craisins.
• When dressing is cool, pour over coleslaw and stir well.
• Let sit 1 hour and stir again.

COLESLAW

Steps:

• In a large bowl, combine cabbage, carrot, onion, vegetable oil, vinegar and sugar. Stir until the ingredients are well mixed. Chill in the refrigerator until serving.

GREEN-CABBAGE COLESLAW WITH VINAIGRETTE

Steps:

• Combine vinegar, oil, salt, and pepper in a large bowl. Add cabbage, and toss. Cover with plastic wrap, and refrigerate at least 5 hours (or overnight) to allow the flavors to meld.

COLORFUL COLESLAW VINAIGRETTE

Steps:

• Shred all of the vegetables.
• I use the slicer on my food processor and not the shredder because it makes everything so small and juicy.
• I find the cabbage shreds nicely using the slicer and I usually cut my peppers into 2 or 4 wedges and stand them up.
• I do use the large shredder for the carrots.
• Place all vegetables in a large Tupperware bowl.
• Don't worry that it looks like a lot, it will reduce by about half after it marinades for a couple of hours.
• Place all the dressing ingredients in a saucepan on the stovetop and bring just to a boil.
• Remove from heat and stir well.
• Pour it over the vegetables.
• Seal lid and shake.
• Place in refrigerator and shake every once in a while.
• I usually drain off some of the marinade before I serve it because it is so juicy.

CLASSIC HOMEMADE COLESLAW

Steps:

• Remove any bruised or damaged outer cabbage leaves. Halve through the stem, and remove the dense core with a sharp knife and discard. Put cut side down onto a chopping board, and slice as finely as you can into thin shreds. You can also do this on a mandoline (you might want to quarter before slicing) or in a food processor with the shredding attachment. Tip into a bowl.
• Grate the carrots on a box grater to coarsely shred, or cut into thin strips using a julienne peeled or the grater attachment on the food processor. Tip into the bowl. Finely slice the onion, and thin as you can, and add to the bowl with the other veg. Add the herbs if using. A mixture is nice if you have some to use up.
• In a jug, whisk the mustard, mayo, yogurt and vinegar. Season well, and taste for sharpness and creamy. Add more vinegar if you like.
• Tip the dressing into the veg bowl, and mix everything together well with a large spoon. Stir so all the veg gets coated lightly in the dressing. Sprinkle with a few pinches of paprika, and serve straight away. Can be covered and chilled for up to 3 days. Mix well before serving.