Tangy Coleslaw With Vinegar Dressing Food
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.
EASY TANGY COLESLAW
You won't have to fuss with a lot of seasonings to fix this tangy coleslaw. We've shared this old family favorite with many friends over the years.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine cabbage and carrots. In a small bowl, combine the mayonnaise, sugar and vinegar. Pour over cabbage mixture and toss to coat. Serve with a slotted spoon.
Nutrition Facts : Calories 177 calories, Fat 15g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 116mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 1g protein.
TANGY COLESLAW
If you've been searching for the perfect coleslaw, give this one a try! It has a terrific crunch, and the simple dressing is sweet and tangy all in one. This is a great way to get your family to eat cabbage. We love it. -Patricia Staudt, Marble Rock, Iowa
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cabbage, carrots, green pepper and onion. In a small bowl, whisk the dressing ingredients. Pour over cabbage mixture and toss to coat. Cover and chill for 4 hours before serving.
Nutrition Facts : Calories 69 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 135mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 1g protein.
CIDER VINEGAR COLESLAW
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
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.
TANGY COLESLAW WITH VINEGAR DRESSING
Steps:
- Enjoy!
Nutrition Facts : Calories 307 kcal, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, Sodium 172 mg, Sugar 30 g, Fat 19 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
SWEET & TANGY COLESLAW DRESSING
This is a different coleslaw dressing. My mother always made this type of dressing when I was a kid. It's great for those times when you need a non-mayo type dressing.
Provided by LARavenscroft
Categories Salad Dressings
Time 5m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Combine in a pint size jar with a lid.
- Cover and shake well.
Nutrition Facts : Calories 1829.3, Fat 145.6, SaturatedFat 20, Sodium 1563.2, Carbohydrate 136.9, Fiber 0.8, Sugar 133.8, Protein 1.3
TANGY DIJON COLESLAW
I slightly altered this from a recipe found in Cooking Light Magazine. I substituted splenda for the sugar and dijon for the whole-grain mustard. Any type of mustard however would be outstanding in this simple dish.
Provided by RobinAnn
Categories Vegetable
Time 30m
Yield 7 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients in a bowl and stir well with a whisk.
- Combine coleslaw mix, carrots and onion in a large bowl.
- Add mustard mixture to cabbage mixture and toss well to coat.
- Cover and chill for 20 to 30 minutes.
- Stir before serving.
Nutrition Facts : Calories 42.1, Fat 0.3, Sodium 116.1, Carbohydrate 9.3, Fiber 2.8, Sugar 5.2, Protein 1.7
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