Susans Vinaigrette Coleslaw Food
SUSAN'S VINAIGRETTE COLESLAW
This is the best recipe for a fresh and light coleslaw that goes well with everything. This is the only coleslaw recipe you'll use once you've tried it.
Provided by SusieQ
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 2h15m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk apple cider vinegar, canola oil, sugar, dry mustard, poppy seeds, black pepper, salt, and hot pepper sauce in a bowl, stirring until sugar has dissolved.
- Mix cabbage with carrots in a large salad bowl and pour dressing over slaw. Stir to coat. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 109.2 calories, Carbohydrate 11.1 g, Fat 7.2 g, Fiber 1.8 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 124.9 mg, Sugar 8.8 g
COLESLAW WITH CUMIN-LIME VINAIGRETTE
Steps:
- For the dressing: Place all ingredients in a blender and blend until smooth.
- For the slaw: Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste.
Nutrition Facts : Fat 13.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 171 milligrams, Carbohydrate 13 grams, Fiber 4.5 grams, Protein 2 grams, Sugar 7 grams
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.
VINAIGRETTE COLESLAW
"Coleslaw is one of my husband's favorite side dishes," says Shirley Glaab from Hattiesburg, Mississippi. "We love this version because it's not as sweet as other slaws, but it's very colorful and the ingredients always make our mouths water."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the cabbage, red pepper, parsley and onion. In another bowl, combine the remaining ingredients; pour over cabbage mixture and toss to coat. Cover and refrigerate until chilled. Toss before serving. Serve with a slotted spoon.
Nutrition Facts :
COLESLAW VINAIGRETTE
Make and share this Coleslaw Vinaigrette recipe from Food.com.
Provided by Karen From Colorado
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine cabbage, green onion and parsley in a large bowl.
- Stir together vinegar, sugar, salad oil, and salt until sugar dissolves.
- Pour dressing over vegetables.
- Toss to coat.
- Cover and chill.
- Separate yolk from white of 1 egg.
- Cut up the white and toss with the cabbage.
- Slice remaining egg.
- Arrange slices over the top of the salad.
- Sieve yolk over the egg slices.
Nutrition Facts : Calories 137.2, Fat 9.5, SaturatedFat 1.8, Cholesterol 106, Sodium 622.5, Carbohydrate 9.4, Fiber 1.1, Sugar 8.1, Protein 3.9
COLESLAW VINAIGRETTE - LOW CARB
Another low carb recipe for coleslaw without the mayo. This dressing is also good over cucumbers. Hope you enjoy. From Sugarfree New Orleans.
Provided by Melissa Spangler
Categories Salad Dressings
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix the bell pepper, sugar substitute, celery salt, grated onion, olive oil, vinegar, and dry mustard well using a whisk. Pour over the shredded cabbage and toss.
- Add salt & pepper to taste and toss again.
Nutrition Facts : Calories 109.2, Fat 7.1, SaturatedFat 1, Sodium 27.9, Carbohydrate 10.6, Fiber 3.7, Sugar 7.1, Protein 2.4
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