Best Docks Coleslaw Recipes

THE BEST VINEGAR COLESLAW

The Best Vinegar Coleslaw image

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

Ingredients

1 cup distilled white vinegar
1 tablespoon kosher salt, plus more if needed
2 teaspoons sugar
3/4 teaspoon celery salt
1/2 teaspoon freshly ground black pepper, plus more if needed
1 clove garlic, finely grated
1/2 head green cabbage, cored and very thinly sliced
1/2 head red cabbage, cored and very thinly sliced
4 large carrots, peeled and shredded on the large holes of a box grater
1/4 cup extra-virgin olive oil

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.

SIMPLE COLESLAW

Simple Coleslaw image

Layer pulled pork sandwiches with coleslaw and cucumber, both of which provide crisp, cool counterpoints to the rich meat.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Yield Makes 4 cups

Number Of Ingredients 6

Ingredients

6 cups shredded cabbage (from about 1/2 head), a mix of red and green, if desired
2 cups julienned carrots (from about 4 medium carrots)
2/3 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons white-wine vinegar
Coarse salt and freshly ground pepper

Steps:

In a bowl, toss together cabbage, carrots, mayonnaise, mustard, and vinegar. Season with salt and pepper. Refrigerate until ready to serve, up to 1 day.

DOCKS COLESLAW

Docks Coleslaw image

Provided by Molly O'Neill

Categories side dish

Time 1h15m

Yield 12 servings

Number Of Ingredients 16

Ingredients

1/2 green apple, peeled and cored
1/2 green bell pepper, seeds removed
1 stalk celery, coarsely chopped
1/4 cup cider vinegar
1 1/2 tablespoons sugar
1 teaspoon celery seed
1 teaspoon caraway seed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons kosher salt
1 cups mayonnaise (preferably homemade)
1/2 cup buttermilk
1 medium (about 2 1/2 pounds) green cabbage, quartered, cored and very finely sliced
1 1/2 cups shredded red cabbage
1 carrot, shredded

Steps:

In the bowl of a food processor, combine the apple, bell pepper and celery and pulse until very finely chopped. Transfer to a nonreactive bowl and add the vinegar, sugar, celery seed, caraway seed, garlic powder, onion powder, pepper and salt. Stir to combine, and let stand 10 minutes. Stir in mayonnaise and buttermilk and refrigerate 1 hour. Add the green cabbage, red cabbage and carrot and toss. (The slaw is best if made and refrigerated at least 1 hour before serving.)

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 156 milligrams, Sugar 4 grams