Crisp Pickled Cole Slaw Food

PICKLED COLESLAW

Steps:

• Combine vinegar, oil, sugar, mustard, and celery seed for dressing in a saucepan over medium-high heat; bring to a boil.
• Meanwhile, combine cabbage, onion, sugar, and salt for coleslaw in a bowl.
• Pour hot dressing over cabbage mixture and mix until incorporated. Place in the refrigerator until chilled, about 2 hours.

PICKLE COLESLAW

Steps:

• Whisk together the honey, vinegar, mayonnaise and mustard in a small bowl. Slowly drizzle in the oil, whisking to combine. Season well with salt and pepper. (Alternatively, add the honey, vinegar, mayonnaise and mustard to a mason jar with a lid, cover and shake well. Add the oil and shake well once more.)
• Combine the cabbage, red onion, Chinese celery and pickles to taste in a large bowl. Pour the dressing over the vegetables and mix well. Taste and season with salt and pepper. For an extra kick of flavor, mix in some pickle juice if using to taste. Refrigerate until ready to serve.

CRISP PICKLED COLE SLAW

Steps:

• Finely shred the 2 different color cabbages(I use a mandolin, but a very sharp knife does just fine).
• Slice the peppers thinly and chop into small pieces.
• Cut the onion into 4 pieces.
• Thinly slice the four pieces and separate into slices.
• Finely julienne the 2 carrots(or more if desired) and cut into small pieces or grate them on a grater.
• Place all the chopped and shredded vegetables into a large bowl.
• In a small saucepan combine the sugar, vinegars, salt and celery seed.
• Bring to a boil.
• Boil for 3 minutes.
• Pour the hot vinegar over the shredded and chopped vegetables.
• Combine well.
• Transfer into large jars to store in the refrigerator.
• Cool before serving.
• This keeps for a very, very long time in the frig and actually gets better after "pickling" for several days.

PICKLE SLAW

Steps:

• Whisk together the shallots, mayo, sugar, pickle juice, hot sauce, salt and pepper in a bowl. Let it marinate at room temperature for about 15 minutes to help tone down the shallots.
• Add half of the cabbage to a food processor and pulse until finely chopped, about ten times. Transfer to the bowl with the dressing and repeat with the remaining cabbage. Mix in the carrots. Season to taste and let it sit in the fridge for at least 2 hours or up to overnight. Adjust the seasoning if necessary.

QUICK PICKLED ASIAN SLAW

Steps:

• Toss the cabbage, cucumber and carrots together in a heatproof bowl, then set aside.
• Bring the vinegars, sugar and salt to a boil in a small saucepan. Pour the vinegar mixture over the cabbage mixture, tossing to make sure all the veggies are covered. Let sit for 15 minutes. Use the slaw to add flavor to your favorite Asian bowl or sandwich. Vegetables can be kept in their pickling liquid in the fridge for up to 2 weeks.

REFRIGERATOR COLESLAW

Steps:

• Toss the cabbage, onion and carrots together in a large bowl.
• Boil the remaining ingredients together and pour over the vegetables.
• Toss just once and let sit at room temperature 1 and 1/2 hours.
• Toss salad once more, cover, and store in the refrigerator overnight before serving.

RED CABBAGE & PICKLED CHILLI SLAW

Steps:

• Put the cabbage and onion in a bowl, season with salt and a small pinch of sugar and leave for 30 mins.
• Stir the carrot, jalapeños and their pickling liquid through the cabbage. If making ahead, prep the vegetables but don't season or dress until the last minute.

CELERY SEED COLESLAW

Steps:

• Mix cabbage and carrot well.
• Throughly mix sugar, vinegar, garlic salt and celery seed.
• Pour over cabbage.
• Mix well.
• Chill.

COLESLAW CRISP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix coleslaw mix with dressing, 1 cup Cheddar-Monterey Jack cheese blend, salt, and black pepper in a bowl; transfer to 2-quart baking dish. Mix butter, bread crumbs, and 1/4 cup Cheddar-Monterey Jack cheese blend together in a separate bowl until well combined; spread crumb mixture over coleslaw mixture.
• Bake in the preheated oven until the coleslaw is golden brown and edges are bubbling, 15 to 20 minutes. Let stand 5 minutes before serving.

CRISPY COLE SLAW

Steps:

• Rinse the cabbage. Add water to the bowl and cover the cabbage completely. Drain into a colander and press down getting as much water out as possible. Pat dry on a towel. Finely shred the cabbage on a chopping board. Toss the cabbage and shredded carrots in a medium sized mixing bowl. Set aside.
• In a small glass bowl add all the dressing ingredients. Whisk up until it is creamy.
• Pour over cabbage, carrot and onion mixture and toss.
• Chill this salad for at least 1 hour so the flavors will marry each other.

LUBY'S CAFETERIA'S SPANISH COLE SLAW

Steps:

• In a large bowl, combine cabbage, pickles, green bell pepper, parsley, green onions, carrots and red pepper.
• For dressing, combine water, pickle juice, vinegar, sugar, oil, salt and pepper.
• Whisk until well blended.
• Pour dressing over cabbage mixture and toss lightly to coat evenly.
• Cover and refrigerate at least 2 hours, tossing lightly serveral times.
• ~NOTE~To shredded cabbage the Luby's way (for slaw that is easy to eat) cut cabbage in half lengthwise and remove core.
• Cut crosswise into 1/8-inch slices into 2-inch lengths.

CRISP-TART COLE SLAW

Steps:

• 1. Combine cabbage, onion and pepper in a bowl. Sprinkle salt over top and pour boiling water over all; let stand at room temperature for 1 hour. Drain in colander.
• 2. Combine sugar, vinegar, oil, celery and mustard seeds; add to cabbage mixture.
• 3. Stir in pimento. Cover and refrigerate.
• 4. I like it to set for at least 30 minutes but an hour is better. Some things I have learned through the years. The 1 cup water can be increased to enough to cover the cabbage. I usually use at least 3 cups. I cut the sugar to 1/2 cup, personal preference. I make the dressing while the cabbage soaks and I have even heated it for 1 minute to melt the sugar and meld the flavors. The water soak works really well to take the excess moisture from the cabbage, even if making other recipes.