Best Slaw Dressing Tangy Recipes

Slaw Dressing (Tangy) image

Provided by Milkmans Daughter

Categories Vegetable

Time 1h15m

Yield 3 Cups, 5 serving(s)

Number Of Ingredients 10

1/2 cup oil (Canola)
1/8 cup vinegar (rice wine)
1/8 cup red wine vinegar
2 tablespoons Tabasco sauce (I use the jalapeno flavor)
1/2 teaspoon garlic (minced from a jar is great)
1/2 teaspoon mustard (Stone Ground, full strength)
1/2 teaspoon mustard (Yellow)
1 1/2 teaspoons sugar
salt
pepper

Steps:

Mix all ingredients except oil. I just add a small amout of salt and pepper at this point, you can always add more later if you feel it needs it. Gradually whisk the oil in with the others until it appears to be completely incorporated (no oil sitting on the top of the dressing mix).
Put your dry coleslaw mix (your favorite) in a bowl large enough to mix with the dressing. I like to use a bowl that has a sealable lid for marinating. Add dressing a little at a time and toss with the dry coleslaw mix until completely used.
Let marinate in the refrigerator at least an hour or overnight. Enjoy. (Cookiing time is the marinating time.).

Cabbage Slaw with Tangy Mustard Seed Dressing image

Number Of Ingredients 13

8 cups Pre-sliced green cabbage (1 1/2#)
1 cup Thinly vertically sliced green onion
1/2 cup Grated carrot
1/2 cup Chopped fresh cilantro
2 tablespoons Canola oil
2 tablespoons Brown mustard seeds
1 tablespoon Cumin seeds
1 Large garlic clove, minced
1/2 Jalapeno pepper, finely chopped
1/4 cup White wine vinegar
1 1/2 teaspoons Sugar
3/4 teaspoon Salt
3/4 teaspoon Freshly ground pepper

Steps:

Combine the first 4 ingredients in a large bowl.
Heat a small saucepan over medium heat. Add oil to pan; swirl to coat. Add mustard and cumin seeds; cook 90 seconds or until mustard seeds begin to pop. Remove from heat. Stir in garlic and jalapeno; let stand 2 minutes. Add vinegar, sugar, salt, and pepper, stirring with a whisk. Pour vinegar mixture over cabbage mixture; toss to coat. Let stand 15 minutes.