Vinegared Cole Slaw Food

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 DILL COLESLAW

Steps:

• In a large size mixing bowl, add shredded cabbage or slaw, onions and sugar. Mix well to incorporate and set aside.
• In a medium size sauce pan, on medium-high heat, combine the oil, vinegar, dry mustard, dill weed, celery seeds and salt.
• Bring mixture to a boil over medium-high heat for 1 to 2 minutes, and then pour hot liquid over coleslaw mixture.
• Using a wooden spoon, fold slaw mixture until evenly coated with vinegar mixture.
• Cover coleslaw with plastic wrap and refrigerate for 2 to 3 hours. Stir well before serving.
• Makes about 8 to 12 servings.

VINEGAR COLE SLAW

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.

VINEGAR COLE SLAW

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.

VINEGARED COLE SLAW

Steps:

• Mix together the vinegar, lemon juice, salt, pepper, sugar, sesame oil, and seeds. Set aside and toss together the red cabbage, Napa cabbage, carrots, and raisins until well combined. Dress the slaw with the vinegar mixture and serve.

CIDER VINEGAR COLESLAW

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.

RACHEL RAY'S VINEGAR-BASED COLESLAW

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.

CAROLINA COLE SLAW WITH VINEGAR DRESSING

Steps:

• Combine vinegar, sugar, oil, mustard, and celery seeds in a non-aluminum saucepan. Stir over medium heat until sugar dissolves and dressing comes to a boil. Remove from heat, season with salt and pepper. Cool completely.
• Combine cabbage, onion, pepper, and carrot in large bowl. Add dressing, toss to coat.
• Cover and refrigerate until cold, tossing occasionally, at least 2 hours or overnight.
• Add tomatoes just before serving.

COLE SLAW (VINEGAR BASED)

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.

RED CABBAGE VINEGAR BASED COLE SLAW

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!