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.
VINEGAR COLE SLAW
I found this on the internet, it looked so easy to make. I had to post it so I wouldn't lose the recipe. The nicest thing about this recipe is that it did last about 2 weeks in my refrigerator. It went over very well at our Family's July 4th picnic. I hope you enjoy it as much as we did eating it. Note: Use the "small cans" of diced tomatoes, I wasn't sure about the ounce size. Also a "small can" of pickle relish is best for this recipe.
Provided by litldarlin
Categories Low Protein
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar, vinegar, salt and pepper over low heat to dissolve the sugar.
- Set aside to cool.
- Mix cabbage, bell pepper and pickle relish together.
- Pour sugar and vinegar mixture over all and mix well.
- Place in a gallon container and refrigerate.
- Better if made ahead and allowed to sit for a couple of days before serving.
- Enjoy.
Nutrition Facts : Calories 251, Fat 0.6, SaturatedFat 0.1, Sodium 2834.2, Carbohydrate 61.9, Fiber 6.3, Sugar 48.6, Protein 3.6
COLE SLAW (VINEGAR BASED)
Vinegar based cole slaw, without sugar or fat. I use this with bagged coleslaw mix from the grocery.
Provided by Scotty Callies Mom
Categories Vegetable
Time 5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl with lid mix slaw mix, onion and celery seeds.
- Pour splenda over salad.
- Mix water and vinegar and pour over salad.
- Refrigerate overnight stirring periodically.
- You can also put in large zipper bag and turn instead of stirring.
RACHEL RAY'S VINEGAR-BASED COLESLAW
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
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
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