Beer Coleslaw Recipes

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TRADITIONAL KRAUTSALAT (GERMAN COLESLAW /CABBAGE SALAD)



Traditional Krautsalat (German Coleslaw /Cabbage Salad) image

How to prepare authentic German coleslaw with white cabbage, caraway seeds and optional bacon as garnish.

Provided by CraftBeering

Categories     Cooking Tips and How Tos

Time 20m

Number Of Ingredients 10

1 small white cabbage (or 2/3 medium sized, just over 1 lb)
2/3 cup vegetable stock or water
1/4 cup apple cider vinegar*
1 tsp sugar
1 tsp caraway seeds (plus a pinch more for garnish)
1 1/2 tbsp extra virgin olive oil
kosher salt (to taste)
white pepper (to taste)
3-4 slices bacon (thick-cut, lean, smoked), optional
2 tsp chopped flat leaf parsley, optional

Steps:

  • 1. Shred the cabbage and place in a heat proof bowl. 2. Combine vegetable stock (or water), vinegar, sugar and caraway seeds in a small saucepan and bring to boil. Remove from heat, stir to make sure the sugar has dissolved and pour over the cabbage. Allow 15 minutes of soaking time, occasionally turning the cabbage around using kitchen tongs. 3. Optional step. While the cabbage is soaking cut the bacon into thin strips and cook in pan over medium heat to render the fat, until crispy. Place over paper towel lined plate to absorb extra fat, 4. After 15 minutes transfer the cabbage from the bowl with the vinegar liquid to a serving bowl. Be sure to drain it and discard the vinegar liquid. Add the olive oil, season with salt and pepper to taste and toss. 5. Optional step. Sprinkle with a few extra caraway seeds, chopped parsley and bacon. Serve.

Nutrition Facts : Calories 51 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 211 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

CREAMY KETO COLESLAW



Creamy Keto Coleslaw image

This creamy, zesty keto coleslaw is a fan favorite and is ready in just minutes!

Provided by Marley (Sister Sidekick)

Yield 6 servings

Number Of Ingredients 8

14 oz. bag coleslaw mix
3/4 cup mayonnaise
3 tablespoons erythritol, confectioners (or your preferred sugar substitute)
1 tablespoon apple cider vinegar
1 1/2 tablespoons lemon juice (I prefer freshly squeezed)
1 teaspoon dijon mustard (like Grey Poupon)
1/2 teaspoon black pepper
1/2 teaspoon celery salt

Steps:

  • In a medium to large bowl, whisk together mayo, erythritol, vinegar, lemon juice, dijon mustard, black pepper, and celery salt.
  • Add the bagged coleslaw and mix well to combine. Adjust salt & pepper to taste, and enjoy!

BEER BATTERED FISH TACOS



Beer Battered Fish Tacos image

These beer battered fish tacos are the best crispy fish tacos around! The easy-to-make batter creates a crunchy coating around tasty, tender white fish which is served on warm corn tortillas with a simple slaw and a smoky chipotle sauce. They're irresistible!

Provided by Kristen Stevens

Categories     Dinner

Time 50m

Number Of Ingredients 17

¼ cup EACH: mayo and plain yogurt
2 tablespoons minced chipotle peppers in adobo sauce (see note #1)
1 tablespoon lime juice
1 clove garlic (finely minced)
A pinch of salt and pepper
2 cups shredded cabbage
½ cup chopped cilantro
¼ cup thinly sliced red onion
2 tablespoons EACH: oil and lime juice
½ teaspoon EACH: salt and pepper
Oil (for frying (see note #2))
1 ½ cups all-purpose flour (divided)
2 teaspoons EACH: garlic powder and onion powder
1 teaspoon EACH: baking soda, salt, and pepper
1 ½ lb. white fish
1 ½ cups light beer (ice-cold (see note #3))
18 corn tortillas

Steps:

  • Mix the chipotle sauce ingredients together in a small bowl.
  • Mix the slaw ingredients together in a medium-sized bowl.
  • Pour 2-inches of oil into a large, high-sided skillet or medium-sized pot and begin heating it over medium heat. If you have an oil thermometer, attach it to the pot.
  • Mix ½ cup of the flour, garlic powder, and onion powder in a shallow bowl.
  • In a large bowl, mix the remaining 1 cup of flour, baking soda, salt, and pepper.
  • Cut the fish into small pieces no more than 1" wide. Dry them well with paper towels then add them to the shallow bowl and toss them with the flour.
  • When the oil reaches 350 degrees Fahrenheit (see note #4) it's time to fry the fish. Pour the beer into the large bowl of flour and briefly mix it for 4-5 seconds. Dip a piece of fish into the batter and let the excess drip back into the bowl. Carefully put it into the hot oil. Repeat with 5-6 more pieces, making sure not to crowd the pan. Let the fish cook for 3-4 minutes, or until the batter is golden all around and the fish is cooked through.
  • Using tongs, remove the fish from the oil and place it on a cooling rack set up over a baking sheet. Repeat with the remaining fish until all the pieces are cooked.
  • Warm the tortillas (see note #5) then serve them piled with slaw, chipotle sauce, and crispy fish.

Nutrition Facts : ServingSize 2 tacos, Calories 555 kcal, Sugar 3 g, Sodium 755 mg, Fat 19 g, SaturatedFat 2 g, TransFat 1 g, Carbohydrate 64 g, Fiber 7 g, Protein 32 g, Cholesterol 57 mg, UnsaturatedFat 16 g

ROASTED BEER AND LIME CAULIFLOWER TACOS WITH CILANTRO COLESLAW



Roasted Beer and Lime Cauliflower Tacos with Cilantro Coleslaw image

Grab beer and get to work. Just don't get sloppy 'til you're done cooking.

Provided by by Michelle Davis

Categories     Beer     Vegetarian     Cauliflower     Vegan     Cabbage     Cilantro     Tortillas

Yield Makes 6 tacos

Number Of Ingredients 26

For the slaw:
1/2 head of green cabbage (about 1/2 pound)
1 small carrot
2 tablespoons lime juice
2 tablespoons rice vinegar
1 teaspoon olive oil
1/8 teaspoon salt
1/3 cup chopped cilantro
For the tacos:
1 head cauliflower (about 1 pound)
3/4 cup beer
1/4 cup vegetable broth
1 tablespoon lime juice
11/2 teaspoons tamari or soy sauce
11/2 tablespoons chipotle hot sauce
1 to 2 garlic cloves, sliced
11/2 teaspoons chili powder
1 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
Pinch of salt
1 tablespoon olive oil
1/2 yellow onion, chopped
6 corn tortillas
1 avocado, sliced
Tomato salsa, for serving

Steps:

  • Make the slaw:
  • Cut the cabbage into the thinnest strips you can and make sure those pieces are no longer than 2 inches. This is a great time to get good with your knife if you are looking for a silver f**king lining in all that chopping. Chop the carrot into thin matchsticks of the same length. Got that s**t down now, right? In a small bowl, mix together the lime juice, vinegar, oil, and salt. Add the dressing right before you are going to eat and toss that s**t well. Fold in the cilantro just before serving.
  • Make the tacos:
  • Crank your oven to 400°F. Chop the cauliflower into small florets no bigger than a quarter. In a saucepan over medium heat, warm the beer, broth, lime juice, tamari, hot sauce, and garlic. Add the cauliflower and simmer for about 90 seconds. Drain.
  • In a large bowl. toss the spices, salt, and olive oil together. Add the cauliflower and onion and stir 'til those f**kers are coated. Dump it on a rimmed baking sheet and bake until browned, stirring halfway, about 20 minutes.
  • To assemble the tacos, warm the tortillas in the oven or microwave for a hot minute and then pile them high with the cauliflower filling, slices of avocado, some of the slaw, and top with plenty of salsa.

BEER-POACHED BLUE CRABS WITH SWEET 'N' SAVORY COLESLAW



Beer-Poached Blue Crabs with Sweet 'n' Savory Coleslaw image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 16

Six 12-ounce bottles pale lager beer
4 tablespoons Old Bay Seasoning
4 bay leaves
10 whole black peppercorns
1 teaspoon red pepper flakes
2 tablespoons kosher salt
12 blue crabs (preferably male)
Sweet 'n' Savory Coleslaw, optional, for serving, recipe follows
3/4 cup mayonnaise, or to taste
2 tablespoons sweet pickle relish
1/4 teaspoon salt
1/4 cup sugar
3 cups peeled and shredded carrots
One 3-pound head of green cabbage, shredded
1/4 cup thinly sliced scallions, green part only
1/4 teaspoon celery seed

Steps:

  • In a large pot on high heat, combine all the ingredients, except the crabs, and bring to a boil. Add the crabs, cover the pot, and cook for 10 minutes or until the crabs turn red. Remove cooked crabs to a rimmed sheet pan to cool slightly.
  • Crack the crabs with lobster crackers to get out all the good stuff. Serve with Sweet 'n' Savory Coleslaw if desired.
  • In a medium bowl, whisk together the mayonnaise, relish, salt, and sugar. Add all of the remaining ingredients and mix to combine well.
  • Refrigerate for at least 4 hours and mix again just before serving.

BEER COLESLAW



Beer Coleslaw image

A different kind of flavor to an old standard

Provided by Judy Brannock

Categories     Vegetables

Time 20m

Number Of Ingredients 8

8 c green cabbage, shredded (about 2 pounds)
1/2 medium green bell pepper, diced small
1 1/2 Tbsp onions, minced
1 c mayonnaise
1/4 c beer
1 tsp celery seeds
1/2 tsp salt
1/4 tsp pepper, freshly ground

Steps:

  • 1. Mix cabbage, bell pepper and onion in large bowl.
  • 2. Combine remaining ingredients in small bowl and mix well. Pour over cabbage and toss to coat.
  • 3. Refrigerate coleslaw at least 30 minutes before serving.

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2018-03-22 Instructions. In a large bowl combine sugar, salt, celery seed, oil, vinegar, and pepper. Add cabbage and stir to combine. Place the brats and …
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  • In a large bowl combine sugar, salt, celery seed, oil, vinegar, and pepper. Add cabbage and stir to combine.
  • Place the brats and beer into a large deep skillet and bring to a boil over high heat. Reduce heat to a simmer and cook until the brats are fully cooked (about 20 minutes). Heat an outdoor grill to medium-high heat. Remove the brats from the beer and grill until browned on all sides.


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  • Get your slaw going by mixing all the ingredients together in a mixing bowl. Refrigerate until ready to use.
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9 MOST POPULAR COLESLAW RECIPES - THE SPRUCE EATS

From thespruceeats.com
Author Derrick Riches
  • Simple Slaw. Traditional Carolina barbecue was topped with coleslaw long before anyone thought to put tomatoes and lettuce on a burger—before there were burgers, in fact.
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  • Granny Smith Apple Slaw. This lively Granny Smith apple slaw is half thinly-sliced apple pieces and half shredded cabbage, along with some surprising ingredients such as cilantro and thyme.
  • Lexington Red Coleslaw. In Lexington, North Carolina, they make a red slaw by adding ketchup to the cabbage and cider vinegar recipe. It is also spiced up with cayenne, chili powder, and hot sauce.


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HOFBRäU COLESLAW - GERMANFOODS.ORG
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