The Best Vinegar Coleslaw Food

VINEGAR COLESLAW RECIPE (NO MAYO COLESLAW)

Steps:

• Add the shredded green cabbage, carrot and onion to a large bowl.
• In a smaller bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, celery seed, salt and pepper to create the dressing. Taste the dressing and decide if you'd like to add more honey.
• Add about half of the dressing to the cabbage, onions and carrots and gently toss. Slowly add more dressing until you've reached your desired consistency.
• Serve and enjoy!

THE BEST CREAMY COLESLAW

Steps:

• Toss together the cabbage and carrots in a large bowl.
• Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.

THE ULTIMATE COLESLAW

Steps:

• In a large bowl, mix together the dressing ingredients. Add the shredded slaw mix and toss until combined.

SERIOUSLY GOOD HOMEMADE COLESLAW

Steps:

• Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
• Add the shredded carrot and parsley to the cabbage and toss to mix.
• In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional sugar.
• Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool).
• If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.

WORLD'S BEST COLE SLAW! (I PROMISE)

Steps:

• Mix the first 5 ingredients until the sugar is dissolved, then mix in the rest in order.
• It can be eaten immediately but tastes best after 4 hours.
• Substitution: If you don't have Buttermilk, you use Sour Cream.
• Substitution: If you want to make use of your Broccoli Stalks, you can peel them and then shred them instead of the Cabbage Coleslaw Blend.
• Additions: Try adding a 1/4 Cup of raisins and/or Jerk Seasoning to taste.
• Enjoy!

COLESLAW (((THE BEST EVER)))

Steps:

• Shred the cabbage & in a food processor& set aside.
• Chop the bell peppers & onion.
• Place into a bowl & set aside.
• In a pot, mix together both vinegars, brown sugar, salt, celery seed, mustard seed & tumeric. You may also add granulated sugar to taste.
• Boil 5 to 8 minutes.
• Immediately pour over the cabbage/bell pepper/onion mixture.
• Stir well & then refrigerate.
• It will keep crisp & yummy for a month or longer.

BEST EASY COLESLAW RECIPE

Steps:

• In a small bowl, whisk together mayonnaise, honey, lemon juice, vinegar, salt pepper until the mixture is combined and there are no lumps.
• Add celery seeds and whisk to combine.
• Place half of the coleslaw mixture in a large mixing bowl.
• Pour half of the dressing over the coleslaw in the bowl.
• Add the rest of the coleslaw mixture and pour the rest of the dressing over it.
• Stir until combined.
• Transfer to a serving dish, cover with a lid or plastic wrap and chill for at least 1 hour.
• Stir, then garnish with salt, pepper, extra celery seeds, chopped onion, etc.
• Serve.

THE BEST COLESLAW

Steps:

• Mix all ingredients, pour on coleslaw mix and combine well. Chill for about an hour and serve.

THE BEST VINEGAR COLESLAW

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.