Oilvinegar Coleslaw Food

OIL AND VINEGAR SLAW

Oil and Vinegar Slaw image

Provided by Rachael Ray : Food Network

Time 25m

Yield 6 to 8 servings; leftovers keep 2 days

Number Of Ingredients 6

Ingredients

1/4 cup red wine vinegar
2 tablespoons sugar
2 tablespoons peanut or vegetable oil, eyeball it
1 sack, 16 ounces, shredded cabbage mix for slaw salads
1 teaspoon salt
Salt and pepper

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.

Nutrition Facts : Calories 76 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 402 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 1 grams, Sugar 4 grams

KITTENCAL'S MARINATED OIL AND VINEGAR COLESLAW

Kittencal's Marinated Oil and Vinegar Coleslaw image

I make this quite often for BBQ parties and everyone loves it! plan ahead, this salad must be prepared a day ahead and left in the fridge overnight to blend the flavors, it will take on a completely different flavor --- I have even added in lightly blanched broccoli and/or cauliflower florets to the veggies, feel free to add in whatever you want to --- remember to add in the white sugar to suit taste if you prefer a sweeter coleslaw adjust the sugar amount, I have added up to about 1 cup, taste the dressing before adding to the salad if you think it needs more sugar then add it into the dressing before mixing into the slaw just make certain to whisk very well so that the sugar is mixed in completely.

Provided by Kittencalrecipezazz

Categories Vegetable

Time P1DT15m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 large cabbage (shredded or finely chopped)
1 small green bell pepper, sliced
2 green onions, chopped (or use sweet onion)
2 large carrots, peeled and shredded (hand-squeeze excess moisture out)
3/4 cup white vinegar
1 teaspoon seasoning salt (or use white salt to taste)
1 tablespoon brown sugar (or to taste)
1 1/2 teaspoons celery seeds
2 -3 tablespoons prepared mustard
1/2-1 teaspoon garlic powder (optional)
2/3 cup vegetable oil
1/2 cup white sugar (can add up to 3/4 cup)
black pepper (optional)

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.

CIDER VINEGAR COLESLAW

Cider Vinegar Coleslaw image

Creamy coleslaw isn't for everyone. For this version, we toss shredded cabbage and carrots with a cider vinegar-based dressing that's flavored with a little sugar and celery salt for a tangy, sweet and sour kick. Parsley leaves and scallions are tossed in before serving for a refreshing finish.

Provided by Food Network Kitchen

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1/2 cup apple cider vinegar
2 tablespoons superfine sugar
1 teaspoon celery salt
3 tablespoons vegetable oil
8 cups shredded green cabbage (about 1/2 head)
1 cup shredded carrots
Kosher salt and freshly ground pepper
1 cup chopped fresh parsley
2 scallions, thinly sliced

Steps:

Whisk the vinegar, sugar and celery salt in a large bowl to dissolve the sugar. Whisk in the vegetable oil. Add the cabbage and carrots and toss to combine. Season with kosher salt and pepper.
Cover the slaw and refrigerate at least 1 hour. Toss again and season with salt and pepper. Stir in the parsley and scallions.

RACHEL RAY'S VINEGAR-BASED COLESLAW

Rachel Ray's Vinegar-Based Coleslaw image

Make and share this Rachel Ray's Vinegar-Based Coleslaw recipe from Food.com.

Provided by lecole54

Categories Low Protein

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup red wine vinegar
2 tablespoons sugar
2 tablespoons peanut oil (or vegetable oil, eyeball it)
16 ounces coleslaw mix
1 teaspoon salt
salt, to taste
pepper, to taste

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.

Nutrition Facts : Calories 115.2, Fat 6.9, SaturatedFat 1.2, Sodium 603, Carbohydrate 12.9, Fiber 2.8, Sugar 9.9, Protein 1.5

TASTIER-THAN- HECK OIL AND VINEGAR COLESLAW DRESSING

Tastier-Than- Heck Oil and Vinegar Coleslaw Dressing image

Make and share this Tastier-Than- Heck Oil and Vinegar Coleslaw Dressing recipe from Food.com.

Provided by Tiomarrano

Categories Salad Dressings

Time 19m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3/4 cup sugar
3/4 cup vinegar
2/3 cup oil
1 teaspoon garlic salt
1 teaspoon celery seed
1 teaspoon additional salt (optional ( make to your own taste)
1 small onion, pureed

Steps:

In food processor or with grater,chop the onion so fine it is almost liquefied.
Mix in other ingredients with the ground up onion and using a food processor emulsify the dressing. Dressing, can, however, simply be mixed using a wire whisk in the traditional way.
Add to your favorite cole slaw recipe.

Nutrition Facts : Calories 324, Fat 24.3, SaturatedFat 3.1, Sodium 389.7, Carbohydrate 26.6, Fiber 0.3, Sugar 25.5, Protein 0.3

14 DAY OIL/VINEGAR COLESLAW RECIPE - (4.6/5)

14 Day Oil/Vinegar Coleslaw Recipe - (4.6/5) image

Provided by lemirenl

Number Of Ingredients 13

Ingredients

Salad ingredients
1 large head of cabbage, shredded
1 large green pepper finely chopped (prefer shredding if you have a food processor)
1 large spanish onion finely chopped (prefer shredding if you have a food processor)
several large carrots finely shredded (distribution of carrots should look equal to cabbage mixture)
shredded broccoli stalks (optional)
Dressing
1 1/2 cups white vinegar
1 cup oil
1 to 1 1/2 cups white sugar
1 tsps celery seed
1 1/2 tsps mustard seed or powder
1/2 tsp turmeric 1 1/2 tsps salt

Steps:

Mix dressing in a saucepan and bring to a boil to dissolve sugar. Remove from heat and cool to room temperature. Pour cooled dressing over salad, mix well and store in refrigerator.

VINEGAR DILL COLESLAW

Vinegar Dill Coleslaw image

Make and share this Vinegar Dill Coleslaw recipe from Food.com.

Provided by AZ Food Critic

Categories < 15 Mins

Time 12m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 11

Ingredients

1 medium head of cabbage, shredded
1 large carrot, shredded
1/2 cup red cabbage, shredded
1 small onion, diced
1/4 cup sugar
1/4 cup canola oil
1/4 cup white vinegar
1 teaspoon mustard powder
1 teaspoon dried dill weed
1 teaspoon celery seed
1 teaspoon salt

Steps:

In a large size mixing bowl, add shredded cabbage or slaw, onions and sugar. Mix well to incorporate and set aside.
In a medium size sauce pan, on medium-high heat, combine the oil, vinegar, dry mustard, dill weed, celery seeds and salt.
Bring mixture to a boil over medium-high heat for 1 to 2 minutes, and then pour hot liquid over coleslaw mixture.
Using a wooden spoon, fold slaw mixture until evenly coated with vinegar mixture.
Cover coleslaw with plastic wrap and refrigerate for 2 to 3 hours. Stir well before serving.
Makes about 8 to 12 servings.