Make Ahead Cole Slaw Food

MAKE AHEAD, OVERNIGHT COLESLAW RECIPE

Steps:

• Thinly chop or slice the cabbage, carrots, and pepper.
• Add salt and sugar and mix well.
• Combine hot water, oil, and vinegar and pour over the vegetables.
• Mix together and let sit for a bit at room temperature.
• Fill the coleslaw into jars or airtight containers
• Refrigerate overnight. Taste best after 24 hours.

COLE SLAW THAT KEEPS

Steps:

• Shred or chop cabbage, onions, and peppers. Sprinkle sugar on top. Combine dressing ingredients and bring to boil. Toss dressing with cabbage mixture. Cover and refrigerate for at least 6 hours. Slaw will keep for weeks without losing its freshness.

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.

OVERNIGHT COLESLAW

Steps:

• In a large bowl, combine first four ingredients. Sprinkle with sugar; set aside. In a large saucepan, combine dressing ingredients; bring to a boil. Remove from the heat and pour over vegetables; toss to coat. Cover and refrigerate overnight. Stir well before serving. Serve with a slotted spoon.

MAKE-AHEAD COLESLAW

Steps:

• In a large salad bowl, combine the first seven ingredients; set aside. In a large saucepan, combine the remaining ingredients. bring to a boil; boil for 1-2 minutes or until the sugar is dissolved. Pour over cabbage mixture and toss to coat. Cover and refrigerate overnight or up to 1 week.

SPECTACULAR OVERNIGHT COLE SLAW

Steps:

• In a 4 quart bowl, combine the cabbage, onion, peppers and olives.
• In a saucepan, combine remaining ingredients;bring to a boil.
• Cook and stir for 1 minute.
• Pour over vegetables and stir gently.
• Cover and refrigerate overnight.
• Mix well before serving.

EASY CREAMY COLE SLAW FOR 2

Steps:

• If using a bag slaw mix, place the shredded mix in a medium bowl and set aside. If using fresh vegetables, shred or chop and combine in a medium bowl -- set aside.
• In a 2-cup measuring pitcher or small bowl, combine all the dressing ingredients and whisk until completely blended.
• Pour dressing over the slaw and fold to coat slaw mixture completely with the dressing. Cover with plastic wrap and chill a few hours if possible to allow flavors to blend. May be served immediately and will keep well for 2-3 days in the refrigerator.
• Preparation Time is about 10 minutes if using the store bought slaw mix.

CREAMY COLESLAW

Steps:

• Whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper in a large bowl until combined well, then toss with cabbage and carrots. Let stand, uncovered, at room temperature, tossing occasionally, until wilted, about 30 minutes. Serve at room temperature or chilled. Do Ahead: Coleslaw can be made 1 day ahead and chilled, covered.