Malt Vinegar Coleslaw Rachael Ray Food

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.

MALT VINEGAR COLESLAW

Steps:

• In a large bowl, combine the cabbage, radicchio, carrot and onion.
• In a small bowl, whisk together the mayonnaise, mustard, malt vinegar, granulated sugar and lemon juice and season to taste with salt, pepper and hot sauce.
• Toss the slaw with the dressing, cover with plastic wrap and refrigerate for at least 1 hour, then toss with the sunflower seeds.

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.

MALT VINEGAR COLESLAW - RACHAEL RAY

Steps:

• In a large bowl, combine the cabbage, radicchio, carrot and onion.
• In a small bowl, whisk together the mayo, mustard, vinegar, sugar and lemon juice.
• Season to taste with salt and pepper.
• Toss the slaw with the dressing, cover and refrigerate for an hour or more, then toss with the sunflower seeds before serving.