Vinegar Coleslaw Food

KITTENCAL'S MARINATED OIL AND VINEGAR COLESLAW

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.

VINAIGRETTE COLESLAW

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.

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!

OIL AND VINEGAR SLAW

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.

VINEGAR BASED COLESLAW (NO MAYO COLESLAW)

Steps:

• In a small bowl or mason jar, add together the ingredients for the dressing; sugar, cider vinegar, water, oil, celery seed, mustard, salt and pepper. Whisk or shake until well combined.
• Add cabbage and onions to medium sized bowl. Pour dressing over the top and ross well to coat.
• Cover, and chill in refrigerator for at least 15 minutes before serving.

AMISH VINEGAR SLAW

Steps:

• In a large bowl add the shredded cabbage, onion, and sugar.
• Toss well until coated.
• In a saucepan add the white vinegar, apple cider vinegar, celery seed, kosher salt, dry mustard, and vegetable oil.
• Bring to a boil on medium heat and cook for 2 minutes.
• Let cool to room temperature then pour over the cabbage, stirring well to coat.
• Refrigerate at least for 4 hours if not overnight.

VINEGAR SLAW RECIPE

Steps:

• Remove the outer leaves from the cabbge and slice it in half, lengthwise, through the core. Remove the core from each half. If your head is on the larger side, cut each half in half again. Finely slice/shred the cabbage with a large sharp knife. Put in a large salad bowl.
• Peel and halve the onion. Remove the core and very thinly slice. Add to the bowl. Note: If your onion is large, don't use the whole thing.
• Whisk the dressing ingredients together and taste it to adjust any of them to your particular liking.
• Toss the slaw with enough dressing to moisten everything, but not drown it. You may not need it all. Add more salt and pepper if you like.
• Serve right away, or chill the slaw until needed.

MUSTARD COLESLAW

Steps:

• For the Dressing: Whisk together mayonnaise, mustard, vinegar, sugar, hot sauce, and celery seeds in small bowl.
• For the Slaw: Combine cabbage and carrot in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water.
• Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl.
• Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.

TANGY COLESLAW WITH VINEGAR DRESSING

Steps:

• Enjoy!

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.

OIL/VINEGAR COLESLAW

Steps:

• Combine all ingredients in medium bowl, cover and refrigerate for at least an hour.

SWEET AND TANGY VINEGAR COLESLAW

Steps:

• In a large bowl, combine the coleslaw mix with the red onion, shredded red cabbage, and carrot. In a small bowl, whisk the canola oil, apple cider vinegar, sugar, caraway seeds, celery seed, kosher salt and freshly ground black pepper. Pour over the cabbage mixture and toss. Cover and refrigerate for 1 hour for flavors to blend.