Easy Tangy Coleslaw Food

TANGY COLESLAW FOR PULLED PORK

Steps:

• Combine cabbage and red onion in a large bowl.
• Stir sugar, vinegar, vegetable oil, salt, dry mustard, and celery seed together in a saucepan. Bring to a boil; remove from heat.
• Pour sugar and vinegar mixture over the cabbage and red onion. Toss mixture. Let cool, about 10 minutes. Refrigerate for at least 1 hour.

SWEET AND TANGY COLESLAW

Steps:

• In a small saucepan combine the sugar and vinegar and heat, stirring occasionally, until sugar is dissolved. Set aside to cool completely before proceeding.
• Assemble remaining ingredients in a large, non-reactive mixing bowl and pour cooled sugar-vinegar mixture over all. Toss well to combine, cover with plastic wrap, and refrigerate overnight before serving.
• When ready to serve, season with salt, freshly ground black pepper, and Essence, to taste, and toss thoroughly to combine.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

EASY COLESLAW

Steps:

• Combine the cabbage, bell pepper, onion and carrot.
• Whisk together the vinegar, oil and sugar. Pour enough dressing over salad to coat. Mix well , cover and refrigerate 6 to 8 hours.
• Drain any excess liquid, toss and serve cold.

KETO COLESLAW | BEST, EASY, LOW CARB COLESLAW RECIPE

Steps:

• Use a hand peeler to peel the skin off of the carrot.
• Once peeled, cut the end off of the carrot, and use a hand grater to grate it. The large "teardrop" shaped end of the grater is the one you'd like to use.
• When that's grated, transfer the shredded carrot to a large bowl, and set aside.
• Now cut the stem off of the cabbage, and cut it in half.
• At this point, remove any of the inner-stem, and slice it multiple times lengthwise, as well as a few times widthwise as well.
• Once all of the cabbage is thoroughly shredded, transfer it to the bowl with the carrots.
• Add the broccoli slaw if you're using it.
• Now, add all of the dressing ingredients - the mayo, almond milk, vinegar, Swerve, celery salt, and crushed black pepper.
• Toss the salad until the dressing is well incorporated into the slaw, and everything looks creamy.
• Store in an air-tight container for up to several days.

TANGY COLESLAW WITH VINEGAR DRESSING

Steps:

• Enjoy!

QUICK COLESLAW

Steps:

• Mix first 5 ingredients in a small bowl.
• Add to cabbage and carrots.
• Done!
• Refrigerate until ready to use.
• This recipe can be increased proportionately for more servings.

QUICK AND EASY SPICY KOREAN COLESLAW

Steps:

• Gather the ingredients.
• Combine the cabbage, carrot, onion, and scallions in a large bowl.
• Combine the garlic, soy sauce, vinegar, sugar, red pepper, sesame oil, and sesame seeds in a small bowl and mix.
• Pour the dressing over the vegetables and toss to combine. Taste for seasoning, adding salt and pepper if needed. Serve immediately or chill for a few hours to allow the flavors a chance to develop.

EASY TANGY COLESLAW

Steps:

• In a large bowl, combine cabbage and carrots. In a small bowl, combine the mayonnaise, sugar and vinegar. Pour over cabbage mixture and toss to coat. Serve with a slotted spoon.

SPICY SLAW

Steps:

• Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl. In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator before serving.

EASY COLESLAW DRESSING

Steps:

• Combine all ingredients in a small bowl and whisk.
• Let sit 30 minutes before serving.
• Toss with 5 cups shredded cabbage or vegetables.

SWEET AND TANGY COLE SLAW

Steps:

• In a large bowl combine all the ingredients for the dressing. Taste for seasoning; add more salt, pepper or sugar is desired.
• Add the Cole Slaw mix, mix well to combine. Cover and refrigerate for at least 1 hour so the flavors can mingle.

COLESLAW DRESSING

Steps:

• In a medium bowl, mix the mayonnaise, sugar, cider vinegar, celery salt, kosher salt, freshly ground black pepper, chopped onions and chopped parsley. Whisk well.
• Use immediately or refrigerate for up to 5 days.

TANGY COLESLAW

Steps:

• Whisk the vinegar, celery seeds, mustard, salt and a few grinds of pepper in a large bowl. While whisking constantly, slowly drizzle in the olive oil until well combined.
• Add the cabbage to the bowl along with the carrots and toss until well combined. Refrigerate until chilled, about 1 hour.

SPICY SRIRACHA ASIAN COLESLAW

Steps:

• Combine the mayo, sriracha, and lime juice in a bowl and whisk until smooth.
• In a large bowl, combine the coleslaw mix, green onion and cilantro. Pour the sauce over the top and use tongs to toss the mixture until evenly coated.
• Serve chilled.

EASY APPLE COLESLAW

Steps:

• Mix dressing and honey in large bowl until blended.
• Add remaining ingredients; mix lightly.
• Refrigerate 1 hour.

CURTIDO (SALVADORAN SPICY SLAW)

Steps:

• Whisk together water, vinegar, salt, oregano, and crushed red pepper together in a large bowl. Add cabbage, carrot and green onions; toss to combine and coat evenly. Let stand 30 minutes.
• Toss curtido again and serve as a fresh slaw or pile into a clean canning jar. Pack down in jar with a muddler or other blunt tool so that liquid is even or above the slaw. Cover and let stand at room temperature 24 hours. Serve or refrigerate for up to one week.

CREAMY AND TANGY COLESLAW

Steps:

• In a medium bowl whisk together mayonnaise, mustard, vinegar, sugar, celery seed, and onion powder.
• Add shredded cabbage to dressing and toss everything well to combine.
• Refrigerate for 2 to 24 hours before serving.
• Just before serving, add salt. Toss the coleslaw well to make sure that any dressing that has settled in the bottom of the bowl gets mixed back in.

TANGY CABBAGE SLAW

Steps:

• Whisk together mayonnaise, lemon zest and juice, vinegar, mustard and celery salt in a small bowl, then season generously.
• Add cabbage, carrots, onion and celery. Mix well and refrigerate. Can be made up to 1 day ahead.

CREAMY & SPICY CHIPOTLE COLESLAW

Steps:

• In a small bowl combine mayonnaise, chipotle pepper, adobo sauce, rice vinegar, sugar and salt. Stir well.
• In a large mixing bowl, add shredded cabbage, carrot, chopped green onion, cilantro, and dressing. Stir to incorporate the sauce.
• Cover and refrigerate for 15 minutes before serving.