Malt Vinegar Coleslaw Food

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.

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.

OLD BAY BEER BATTERED COD SANDWICHES WITH MALT VINEGAR SLAW

Steps:

• Preheat oven to 275°F
• Set a rack in the center of the oven with a baking sheet lined with parchment
• Heat 3 inches of oil in a tabletop fryer or deep Dutch oven over medium to medium-high heat to 365°F
• Whisk up Old Bay, flour, garlic powder, salt and pepper in one bowl then whisk together the beer and egg in another bowl
• Add wet ingredients to dry and combine
• Pat cod dry and wait for oil to come to temperature
• Whisk up malt vinegar, sugar, olive oil, salt, pepper and celery seed
• Add cabbage, carrot and onion, and toss to coat
• Dip fish to coat in batter then add to hot oil
• Fry in 2 batches, keeping finished pieces warm in the oven
• Plate fish on rolls lined with bread-and-butter pickles and topped with malt slaw
• Serve chips or oven fries alongside

VINEGAR COLESLAW RECIPE (NO MAYO COLESLAW)

Steps:

• Add the shredded green cabbage, carrot and onion to a large bowl.
• In a smaller bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, celery seed, salt and pepper to create the dressing. Taste the dressing and decide if you'd like to add more honey.
• Add about half of the dressing to the cabbage, onions and carrots and gently toss. Slowly add more dressing until you've reached your desired consistency.
• Serve and enjoy!