Marinated Coleslaw Food

RED CABBAGE SLOW SLAW

Steps:

• Put sliced cabbage into a large sealable plastic bag.
• Whisk red wine vinegar, sugar, balsamic vinegar, salt, onion powder, seasoned salt, and black pepper together in a bowl; pour into bag with the cabbage. Massage the bag to ensure cabbage is completely coated with liquid. Squeeze as much air from the bag as possible and seal.
• Marinate cabbage in refrigerator, massaging the bag several times a day, until the cabbage is softened and the marinade is deep purple in color, at least 2 days.
• Pour olive oil into the bag and mix with the cabbage mixture. Seal bag and refrigerate 1 hour more before serving.

PICNIC MARINATED SUMMER SLAW

Steps:

• Combine cabbage, cucumber, green bell pepper, tomato, and green onions in a large bowl.
• Cook and stir sugar, vegetable oil, vinegar, salt, and pepper together in a saucepan over medium heat until sugar dissolves, about 5 minutes. Remove from heat and allow to cool. Pour marinade over vegetables and stir to coat. Marinate slaw in the refrigerator for at least 2 hours.

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.

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.

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.

SPICY COLESLAW

Steps:

• Toss the coleslaw mix, mayonnaise, pickled jalapenos and pickling juice, vinegar, oil, onion and salt and pepper to taste in a large bowl. If the slaw seems too dry, add more vinegar and oil.

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:

• 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 CABBAGE AND SWEET PEPPER SLAW

Steps:

• Combine cabbage, peppers, celery, and onions in a large bowl.
• In a small saucepan, bring sugar, vinegar, oil, salt, pepper, celery seeds, and red pepper flakes to a boil. Stir until sugar is melted and then pour over cabbage mixture.
• Stir well, cover with plastic wrap, and refrigerate for at least 8 hours.

MARINATED MEDITERRANEAN CHICKEN PITA AND SLAW

Steps:

• Marinate the chicken: In a mixing bowl, whisk together Marie's Original Coleslaw dressing, paprika, cumin, cinnamon, garlic, red pepper flakes, lemon zest, lemon juice, salt, and pepper.
• Alternate pieces of chicken and onion onto each skewer, then place skewers in a shallow baking dish. Pour the marinade mixture over the chicken skewers, coating them well. Cover and refrigerate for at least 1 hour or up to overnight.
• Prepare the slaw: In a large bowl, stir together the cabbage, onion, parsley, and Marie's Original Coleslaw dressing until thoroughly combined. Sprinkle with red pepper flakes for an extra kick of spice, if you like.
• Preheat grill to medium-high heat. Brush the grates with a little oil to coat and grill the marinated chicken skewers. Turn skewers occasionally until chicken is fully cooked, about 15 minutes. Transfer to a platter and serve immediately with warm pita bread, slaw, sliced tomatoes, and extra Marie's Original Coleslaw dressing for drizzling.

MARINATED CABBAGE SALAD

Steps:

• Mix all dressing ingredients together until sugar melts.
• Mix salad stuff and pour dressing over.
• Leave to stand in fridge overnight.
• Serve at room temperature.

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

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.

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.

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.