OIL AND VINEGAR SLAW
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 6 to 8 servings; leftovers keep 2 days
Number Of Ingredients 6
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
OIL/VINEGAR COLESLAW
Make and share this Oil/Vinegar Coleslaw recipe from Food.com.
Provided by ShananH
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in medium bowl, cover and refrigerate for at least an hour.
Nutrition Facts : Calories 85.8, Fat 6.9, SaturatedFat 0.6, Sodium 166.4, Carbohydrate 5.5, Fiber 2.1, Sugar 3.1, Protein 1
ORIGINAL WHITEHOUSE COLESLAW (OIL AND VINEGAR STYLE)
This recipe is from the chicken dinner house in my hometown of Barberton, Ohio. They are famous for what they call "Barberton Chicken" which came from the "old country". This is I believe a slovak / hungarian / chek recipe. It is not low in anything!! I do substitute splenda or stevia from time to time
Categories Appetizers / Soups / Salads Other Other Appetizers / Soups / Salads Salad Appetizers / Soups / Salads Salad
Yield 16
Number Of Ingredients 5
Steps:
- Placing cabbage into large bowl sprinkle a dash of salt and combine. Set aside. ( This softens cabbage just a bit)
- In a shaker container or small bowl combine the remaining ingredients. Whisk or shake to combine well.
- Pour over cabbage and toss well to coat cabbage.
- Refrigerate until well chilled.
- Makes 16 1/2 c. servinings
Nutrition Facts : Nutritional Info Servings Per Recipe 16 Amount Per Serving Calories
THE BEST VINEGAR COLESLAW
We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don't be bashful. But the real secret to this colorful coleslaw is the marinating time - a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
KITTENCAL'S MARINATED OIL AND VINEGAR COLESLAW
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
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.
CLASSIC COLESLAW
I'm very picky about my coleslaw. Most recipes are either too sweet or too tangy for my taste. This one is the perfect combination for my taste buds. This recipe is by Old Gringo on Group Recipe website.
Provided by Jencathen
Categories Low Protein
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the vegetables by slicing, shredding or grating very thin.
- Toss the vegetable ingredients to mix well.
- Prepare the dressing by whisking together the vinegar, mayonnaise, sugar, salt and pepper.
- Fold the dressing into the tossed vegetables and refrigerate, covered, for at least 2 hours.
- May be made ahead. Toss occasionally to keep the dressing distributed over the vegetables.
Nutrition Facts : Calories 104.8, Fat 6.6, SaturatedFat 1, Cholesterol 5.1, Sodium 300.6, Carbohydrate 11.5, Fiber 1.3, Sugar 6.4, Protein 0.8
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