Vinegar Slaw Food
VINEGAR COLESLAW RECIPE (NO MAYO COLESLAW)
Vinegar based coleslaw is an excellent no mayo coleslaw recipe for those who love coleslaw but don't love mayonnaise. It's an easy combination of cabbage, carrots and onion mixed with an apple cider vinegar dressing.
Provided by Lisa Bryan
Categories Side Dish
Time 20m
Number Of Ingredients 10
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!
Nutrition Facts : Calories 62 kcal, Carbohydrate 7 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 74 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
VINEGAR SLAW
This recipe is easy as pie but I'm gonna make it a little bit easier for ya. The original recipe is done in proportions but I'm giving you exact measurements in case you've never made it before, then you can work with proportions later once you get more comfortable with it.
Provided by The SouthernPlate Staff
Categories Appetizer
Time 20m
Number Of Ingredients 3
Steps:
- Place cabbage in a bowl. Add in vinegar and sugar. Stir. Cover and place in refrigerator a few hours or overnight before serving. Will make more juice over time.
- *The proportions for larger quantities are equal parts vinegar and sugar.
Nutrition Facts : Calories 62 kcal, ServingSize 1 serving
OIL AND VINEGAR SLAW
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 6 to 8 servings; leftovers keep 2 days
Number Of Ingredients 6
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 76 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 402 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 1 grams, Sugar 4 grams
CALIFORNIA COLESLAW
A sweet summer slaw filled with fresh vegetables. It tastes better the second day after the vegetables have soaked in the marinade.
Provided by ALEXPE
Categories Salad Coleslaw Recipes No Mayo
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- In a large salad bowl, place the cabbage, onion, green bell pepper, red bell pepper and carrot. Combine the vinegar, sugar, salt, pepper and vegetable oil in the bowl with the vegetables. Toss the mixture until the vegetables are fully coated with the marinade.
Nutrition Facts : Calories 237.1 calories, Carbohydrate 17.4 g, Fat 18.4 g, Fiber 4.2 g, Protein 2.1 g, SaturatedFat 2.9 g, Sodium 223.8 mg, Sugar 12.3 g
CAROLINA COLE SLAW
An easy Carolina Cole Slaw recipe
Provided by Caroline Belk
Categories Salad Onion Side Vegetarian Summer Cabbage Bon Appétit Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Combine vinegar, sugar, oil, mustard and celery seeds in nonaluminum medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil. Remove from heat. Season with salt and pepper. Cool completely.
- Combine cabbage, onion and green pepper in large bowl. Add dressing; toss to coat. Cover; refrigerate until cold, tossing occasionally, at least 2 hours. (Can be made1 day ahead. Cover; keep refrigerated.)
OIL AND VINEGAR SLAW
I pinched this recipe from Rachael Ray some time ago. It's a nice change from mayonnaise based slaws. I used fresh cabbage and carrot instead of the packaged slaw mix. If you don't like celery seeds, you could omit them and use celery salt in place of the salt.
Provided by Kathy W
Categories Other Salads
Number Of Ingredients 9
Steps:
- 1. In a large bowl combine cabbage and carrot.
- 2. Whisk together vinegar, sugar and oil. Add celery seeds, salt and pepper. (Start with the smaller amounts of salt and pepper and adjust after you add the dressing.)
- 3. Pour dressing over cabbage mixture and toss gently.
- 4. Let stand 30 minutes, retoss, adjust seasoning and serve.
AMISH VINEGAR SLAW
Amish Vinegar Slaw is lighter and tangier than a classic mayo-based slaw. Made with shredded cabbage, onion, apple cider vinegar, and dry mustard.
Provided by Sabrina Snyder
Categories Sides
Time 4h7m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 268 kcal, Carbohydrate 21 g, Protein 2 g, Fat 21 g, SaturatedFat 17 g, Sodium 314 mg, Fiber 3 g, Sugar 17 g, ServingSize 1 serving
AUTUMN APPLE CIDER VINEGAR COLESLAW
This autumn apple cider vinegar coleslaw is incredibly nutrient dense, and packed with Vitamins A and C. It's easy, fast, and versatile. Tuck a few handfuls into a sandwich or taco, toss with some chicken for a salad, or enjoy it on its own as a side dish or salad.
Provided by Danielle Esposti
Categories Condiment Salad Side Dish
Time 20m
Number Of Ingredients 10
Steps:
- In a small bowl, combine the vinegar, oil, honey, salt, and a pepper. Whisk to combine.
- Using a mandoline slicer or chef's knife, thinly slice the cabbage, fennel, and celery stalks. Use the julienne attachment on the mandoline or a box grater to julienne or grate the carrots. Chop the parsley.
- In a large bowl, combine the cabbage, fennel, celery, carrots, and parsley. Pour the marinade over the vegetables and toss to coat. This can be served immediately, but the flavor is improved by marinating in the fridge for at least 1 hour. This recipe keeps well covered in the fridge for up to 4 days.
Nutrition Facts : Calories 99 kcal, Carbohydrate 16 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Sodium 212 mg, Fiber 5 g, Sugar 8 g, UnsaturatedFat 3 g, ServingSize 1 serving
OLD FASHIONED COLESLAW WITH VINEGAR
A vinegar-based slaw recipe made with diced cabbage, carrots, green peppers and chopped pickles.
Provided by Amee
Categories Side Dish
Time 10m
Number Of Ingredients 11
Steps:
- In a shaker jar, add vinegars, mayo, oil, sugar, salt and pepper
- Shake until blended and sugar is dissolved
- Mix cabbage, carrots, pickles and green peppers together in a large bowl.
- Pour dressing over mixture and toss to coat
- Cover and chill until ready to serve
Nutrition Facts : Calories 94 kcal, Carbohydrate 9 g, Protein 1 g, Fat 6 g, SaturatedFat 1 g, Sodium 372 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
VINEGAR COLE SLAW
Make and share this Vinegar Cole Slaw recipe from Food.com.
Provided by Mama Lind
Categories Vegetable
Time 25m
Yield 6 cups cole slaw, 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix cabbage and salt together and place in a colander weighted on top with a heavy plate - refrigerate 1-4 hours to remove excess water.
- In a small sauce pan combine oil, vinegar, garlic, sugar, mustard, and peppers - heat over medium-low heat until sugar is dissolved - allow to cool.
- Mix cabbage, carrots, onion, and dressing together in a large bowl - refrigerate 2 hours or overnight.
Nutrition Facts : Calories 244.8, Fat 18.3, SaturatedFat 2.4, Sodium 413, Carbohydrate 20.4, Fiber 1, Sugar 18.5, Protein 0.6
RED CABBAGE VINEGAR BASED COLE SLAW
This is a vinegar based cole slaw I put together with stuff I had at home. It has a lot of ingredients, but they meld together to make it an unusual tasting slaw with zip. Very simple ingredients and very good. I can even see this on hot dogs or a Primanti style sandwich, with beef or pastrami, fries and this slaw. Haven't tried it on sandwiches yet, but if there is any left, sandwiches will be on the menu soon.
Provided by Chef Bronco
Categories < 4 Hours
Time 2h30m
Yield 2-3 cups, 6 serving(s)
Number Of Ingredients 14
Steps:
- Shred red cabbage into 1-1/2 inch shred, very thin, if possible. Slice onions very thin and then cut slice into quarters. Slice red and green peppers into thin slices, then quarters. Mix together well. Add rest of ingredients and mix well. Cover and refrigerate for 2-3 hours to meld flavors. Cooking time is chilling time. ENJOY!
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
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.
VINEGAR SLAW
Provided by Art Smith
Categories Onion Side Picnic Vegetarian Quick & Easy Low Cal High Fiber Backyard BBQ Vinegar Fennel Carrot Summer Healthy Low Cholesterol Vegan Parsley Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Toss first 4 ingredients in large bowl. Whisk oil, vinegar, and sugar to blend in small bowl. Season to taste with salt and pepper. Add dressing to vegetable mixture and toss to coat. Season with salt and pepper. Cover and refrigerate at least 1 hour and up to 3 hours, tossing occasionally. Toss to blend before using.
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VINEGAR COLESLAW RECIPE (NO MAYO) - CHILI PEPPER …
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- In a separate small bowl, whisk together the olive oil, vinegar, honey, brown mustard, dried basil, dry mustard, celery seed, red chili flakes and a bit of salt and pepper.
- Serve right away, or refrigerate for 1 hour to let the flavors mingle and develop even more flavor.
SWEET VINEGAR COLESLAW - SPICY SOUTHERN KITCHEN
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- Combine sugar, oil, and vinegar in a medium saucepan and bring to a boil. Reduce heat to medium. Stir to dissolve sugar.
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VINEGAR COLESLAW RECIPE (NO MAYO COLESLAW) - CHEF BILLY …
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From billyparisi.com
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- In a small bowl whisk together vinegar, mustard, honey, and olive oil and set aside. In a separate bowl mix together cabbages, carrots, green onions, and celery seed.
- Next, pour a small amount of the dressing on the cabbage mixture and mix until combined and until the desired amount of dressing is achieved.
THE BEST VINEGAR SLAW TO PUT ON BARBECUE ... - FAMILY …
In a food processor, finely chop cabbage, onion and peppers. Place all chopped vegetables in a large bowl. Bring vinegar, oil, sugar, & spices to a …
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4.3/5 (8)Total Time 15 minsCategory Side DishesCalories 27 per serving
From familysavvy.com
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VINEGAR COLESLAW RECIPE - ON THE GO BITES
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5/5 (1)Category Condiment, SidesServings 6Total Time 10 mins
From onthegobites.com
5/5 (1)Category Condiment, SidesServings 6Total Time 10 mins
- Slice the red onion, chop the cilantro and quarter the lime for juicing. Wash and dry the lime and cilantro before cutting.
- Combine the coleslaw dressing ingredients of lime juice, apple cider vinegar, dry mustard, sugar, kosher salt, black pepper and olive oil. Whisk with a fork.
- Mix everything together and refrigerate until ready to use. It’s even better if the slaw sits for a couple of hours. Remix just before serving. See notes for refreshing the slaw if it wilts.
VINEGAR-BASED CAROLINA SLAW RECIPE - THE SPRUCE EATS
A Carolina-style slaw is made with vinegar dressing, a tasty alternative to coleslaw with mayonnaise dressing. Making coleslaw from …
From thespruceeats.com
Ratings 376Calories 264 per servingCategory Side Dish, Salad
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SWEET AND TANGY VINEGAR COLESLAW - JETT'S KITCHEN
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- In a small mixing bowl or measuring cup, whisk together red wine vinegar, vegetable oil, kosher salt, black pepper and sugar until sugar and salt dissolves. This step is important so that you don't get grainy bits of undissolved sugar or salt in your coleslaw.
- Cover and refrigerate for 1-24 hours. If you remember to toss it every few hours, great, if not, it will be fine.
- Drain excess liquid before serving. The cabbage will lose its water, so you will have more liquid than you started with. This is normal.
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VINEGAR COLESLAW RECIPE - SERIOUS EATS
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From foodandwine.com
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SWEET VINEGAR SLAW - CHINESE GRANDMA
Sweet vinegar slaw. Inspired by the deliciously sweet-tart, no-mayo slaw at local Columbus, Ohio chain City Barbeque, this is an ideal worry-free side dish for any summer grilling. Ingredients. 1/3 cup granulated sugar; 1/2 teaspoon dry mustard; 3/4 teaspoon kosher salt; 1/2 cup white vinegar (or apple cider vinegar) 3 tablespoons salad oil (olive, or your choice) 1 …
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Estimated Reading Time 2 mins
From chinesegrandma.com
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VINEGAR SLAW RECIPES
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From tfrecipes.com
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Vinegar Slaw Recipe Notes. Yield: Makes 6 cups; Ingredients. 1 small or 1/2 large green cabbage (1-1/2 pounds), cored 1 cup Vinegar Sauce; Coarse salt (kosher or sea) and freshly ground black pepper Recipe Steps. Step 1: Cut the cabbage in half and remove the core. Cut each half into 5 chunks. Place in a food processor fitted with a metal chopping blade and …
From barbecuebible.com
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From tfrecipes.com
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VINEGAR COLESLAW RECIPES | ALLRECIPES
This vinegar-based slaw is an easy way to start a meal. Very refreshing in the summer! Pairs great with fish, dishes with avocado, and Central and South American dishes. Try apple cider vinegar or white vinegar for variations in flavor. Can be served immediately or marinated in the refrigerator overnight for a more pickled taste.
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Vinegar Coleslaw Recipes | Allrecipes tip www.allrecipes.com. This vinegar-based slaw is an easy way to start a meal. Very refreshing in the summer! Pairs great with fish, dishes with avocado, and Central and South American dishes. Try apple cider vinegar or white vinegar for variations in flavor. Can be served immediately or marinated in the ...
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In a shallow dish, coat the fish with garlic, lime zest, cilantro, red pepper flakes, cumin, and oil. Season with kosher salt and pepper. Allow to marinate for 20 minutes in the refrigerator.
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BOJANGLES VINEGAR SLAW RECIPE - ALL INFORMATION ABOUT ...
Bojangles vinegar slaw - recipes - Tasty Query top tastyquery.com. 203 1. Save recipe. To make the Asian Slaw :1lb of shredded cabbage or one 14.5 oz bag of shredded coleslaw in a bag (about 6-7 cups of cabbage).1 carrot grated1 bunch of spring onions (green part) sliced1-2 green. Recipe from blog.
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OIL AND VINEGAR SLAW | RECIPE | SLAW RECIPES, VINEGAR SLAW ...
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VINEGAR SLAW | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
Vinegar Slaw. by Lori @ Closet and Kitchen on September 2, 2013 in Sides, Vegetables. See post on Lori @ Closet and Kitchen’s site! 0.00 Mitt(s) 0 Rating(s) Prep: 15 mins. Cook:-Level: Easy. Serves: System: US Metric. Share f a e. Print; Leave a comment; write a review; x. Print Options. Page size Letter 3x5 4x6 Text Size Small Medium Large Content …
From tastykitchen.com
From tastykitchen.com
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