Best Vinegar Coleslaw Recipes

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.

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.

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.

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.

ASIAN-FLAVORED COLESLAW WITH RICE VINEGAR AND GINGER

Steps:

• Stir sesame seeds in small dry skillet over medium heat until light golden, about 3 minutes. Set aside.
• Combine cabbage and green onions in large bowl. Add vinegar, peanut oil, ginger, sesame oil, and sugar and toss to blend. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate. Toss before continuing.) Sprinkle with sesame seeds and serve.

MALT VINEGAR COLESLAW - RACHAEL RAY

Steps:

• In a large bowl, combine the cabbage, radicchio, carrot and onion.
• In a small bowl, whisk together the mayo, mustard, vinegar, sugar and lemon juice.
• Season to taste with salt and pepper.
• Toss the slaw with the dressing, cover and refrigerate for an hour or more, then toss with the sunflower seeds before serving.

OIL/VINEGAR COLESLAW

Steps:

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

CARROT AND CABBAGE COLESLAW WITH RICE VINEGAR DRESSING AND DRY ROAST

Steps:

• In large bowl, whisk together vinegar, oil, honey and soy sauce.
• Add carrots and cabbage.
• Toss to blend.
• Sprinkle peanuts on top and serve.

14 DAY OIL/VINEGAR COLESLAW RECIPE - (4.6/5)

Steps:

• Mix dressing in a saucepan and bring to a boil to dissolve sugar. Remove from heat and cool to room temperature. Pour cooled dressing over salad, mix well and store in refrigerator.

TASTIER-THAN- HECK OIL AND VINEGAR COLESLAW DRESSING

Steps:

• In food processor or with grater,chop the onion so fine it is almost liquefied.
• Mix in other ingredients with the ground up onion and using a food processor emulsify the dressing. Dressing, can, however, simply be mixed using a wire whisk in the traditional way.
• Add to your favorite cole slaw recipe.

MALT VINEGAR COLESLAW

Steps:

• In a large bowl, combine the cabbage, radicchio, carrot and onion.
• In a small bowl, whisk together the mayonnaise, mustard, malt vinegar, granulated sugar and lemon juice and season to taste with salt, pepper and hot sauce.
• Toss the slaw with the dressing, cover with plastic wrap and refrigerate for at least 1 hour, then toss with the sunflower seeds.

VINEGAR DILL CELERY SEED COLESLAW

Steps:

• 1. In a large size mixing bowl - add all ingredients. Mix well to incorporate.
• 2. Cover coleslaw with plastic wrap and refrigerate for 2 to 3 hours. Stir well before serving.

FOREVER SLAW VINEGAR COLESLAW

Steps:

• Combine the cabbage, onion and bell pepper in a large, lidded bowl. Bring dressing ingredients to a boil and pour over the coleslaw mix 1/3 at a time, stirring in between. Cover and refrigerate for 24 hours. Toss again and let come to room temperature before serving.
• Cook's Notes: May substitute a large head of cabbage shredded. One medium head of cabbage is roughly 5 to 6 cups shredded. White vinegar is traditional for this, though you can use apple cider vinegar as well. Be aware that it will give a slight patina tinge of color to the slaw though.

COLESLAW - OIL AND VINEGAR

Steps:

• Toss cabbage and grated carrots in a large bowl. In a small bowl, whisk together the lemon or lime juice, sugar, and mustard; season with salt and pepper. Slowly whisk in the oil to form a a fairly thick and creamy dressing. Taste and correct the seasoning as necessary. Pour the dressing over the cabbage mixture in the bowl and toss well. Taste; add additional dressing to taste.

VINEGAR COLESLAW

Steps:

• Shred cabbage finely in food processor.
• In large mixing bowl toss cabbage with salt and sugar. Add vinegar and toss again.
• Best if made 24 hours before serving and allowed to marinate.

VINEGAR COLESLAW

Steps:

• 1. In a small bowl whisk together vinegar, sugar, mustard, cumin and olive oil.
• 2. In large bowl combine cabbage, peppers, red onion, radishes, pimentos and jalapeno (if using).
• 3. Drizzle dressing over cabbage mix and stir gently to coat.
• 4. Season with salt and pepper to taste. Chill before serving.

LOW&SLOW PULLED PORK WITH VINEGAR COLESLAW

Steps:

• Pat dry the pork butt,rub generously with the dry rub.* (See recipe at bottom for dry rub*) Wrap the pork butt in cellophane and refrigerate overnight.(The longer the better!)
• Heat a large pan or pot(big enough to hold the pork butt)add the canola oil. Place the pork but fat side down,brown on all sides,4-5 minutes per side.
• Place the pork butt in your slow cooker,add the onion and garlic,liquid smoke,chicken stock. Set it for the appropriate time and walk away!
• After the butt has finished cooking,remove the fat cap,then using two forks pull the toast apart to shred it into the juices in the slow cooker. Add your favorite barbecue sauce,spoon on toasted potato rolls and top with the vinaigrette cole slaw. Serve with pickles and potato salad if you like or corn on the cob is nice too! Enjoy!
• Vinegar Coleslaw: 1-small head of green cabbage shredded 1/2 red bell pepper & 1/2 green bell pepper sliced thin 1-small carrot shredded 1/2 cup red vinegar 1/2 cup rice vinegar 3- tbsp. sugar 1- tsp.salt 1/2 tsp. pepper 1/2 of a medium minced sweet onion 1- tsp. dry oregano 1-teaspoon whole grain mustard Mix well and refrigerate over night before using.
• Ed's Dry Rub: 1/2 cup salt 1/4 cup Hungarian paprika 2-tablespoons each: garlic powder onion powder adobo powder white pepper dry oregano One tablespoon each: cayenne pepper black pepper Mix well and store in zip-lock baggie