Marinated Cole Slaw Food

MARINATED COLESLAW

Steps:

• In a medium saucepan, bring vinegar, oil, sugar, mustard seed, celery seed, and salt to boil, remove from heat and let cool 5 minutes.
• Combine vegetables in large bowl.
• Pour marinate over vegetables; cover tightly and refrigerate for at least 24 hours.
• Toss before serving.

MARINATED COLESLAW

Steps:

• Bring to boil, cider vinegar, oil, sugar, salt & garlic powder, stirring.
• Pour the hot dressing over the 2 lbs of cabbage mixture and onions and stir (It will look like there is not enough dressing for the amount of cabbage, but as the cabbage breaks down, you will have plenty).
• Cover tightly.
• Let sit on the counter for 2 hours (stirring occasionaly during the 2 hours while it marinates), then refrigerate.

MARINATED COLESLAW

Steps:

• Combine cabbage, onion, pepper, celery, and sugar. Mix and set aside. Combine vinegar, oil, and salt in a saucepan, and bring to a boil. Pour over cabbage mixture and stir well. Cover and refrigerate until ready to serve.

MARINATED SLAW

Steps:

• Toss the cabbage and peppers and place into a strainer resting over a bowl to drain for 2 hours. Then place into a mason jar.
• In a small saucepan, bring the vinegar, sugar, mustard seed, and celery seed to a boil. Pour over the cabbage and the peppers. Store in the refrigerator for 3 days before serving.
• Yield:
• Preparation time: Cooking time: 5 minutes Ease of preparation: easy

ZOE'S FETA COLE SLAW

Steps:

• Combine shredded cabbage, feta and chopped green onions in a large bowl.
• In a separate bowl whisk together vinegar, salt, pepper, sugar, and EVOO.
• Pour over the slaw and toss.
• Refrigerate until ready to serve. It's best if you let it refrigerate for a few hours so you may want to make it the day before.

MARINATED SLAW

Steps:

• In a large bowl, combine the cabbage, pimientos, green pepper and onion; set aside. In a small saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. , Pour over cabbage mixture; toss to coat. Cover and refrigerate 4 hours or overnight.

MARINATED COLESLAW

Steps:

• 1. Combine first two ingredients and sprinkle 3/4 cup of sugar on top.
• 2. Mix together 1-teaspoon sugar, celery seed, vinegar, mustard and salt in a saucepan. Heat to boiling. Add salad oil; again bring to a boil and then simmer for two minutes.
• 3. Pour over slaw mixture; mix well. Cover tightly and refrigerate for several hours or overnight. Enjoy!
• 4. * If desired, add 1 grated carrot and 1 cup diced celery to slaw.
• 5. NOTE 1: You may add Onion or Italian Dressing -instead of the oil and vinegar (or 1/4 pkg. Onion Dressing), if desired. I like the original recipe -above, myself.
• 6. NOTE 2: This will keep up to a week in the refrigerator -if it lasts that long.

KITTENCAL'S MARINATED OIL AND VINEGAR COLESLAW

Steps:

• In a large bowl, mix the vegetables together.
• Mix first 6 dressing ingredients together in a small saucepan; bring to a boil.
• Remove from heat then immediately add in the oil and white sugar; mix to combine until the sugar is completely dissolved, then pour the hot mixture over the veggies.
• Allow to sit out at room temperature for 1 hour stirring occasionally with a spoon.
• Cover and refrigerate for 24 hours stirring occasionally, I just keep a spoon in the bowl and just mix every time I open the fridge.
• Season with freshly ground black pepper (if desired) before serving.

TANGY MARINATED COLE SLAW

Steps:

• Mix vinegar, sugar, oil, mustard, celery seed, salt and pepper. Pour over cabbage, onion, and pimiento; toss to mix well. Cover and chill at least 24 hours. Salad keeps 3-4 days in refrigerator.