TRADITIONAL KRAUTSALAT (GERMAN COLESLAW /CABBAGE SALAD)
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
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
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
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
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
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
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
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
Provided by Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 16
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
A different kind of flavor to an old standard
Provided by Judy Brannock
Categories Vegetables
Time 20m
Number Of Ingredients 8
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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Servings 4Estimated Reading Time 1 min
- 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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Estimated Reading Time 3 mins
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Reviews 2Category Main CourseCuisine AmericanTotal Time 35 mins
- Get your slaw going by mixing all the ingredients together in a mixing bowl. Refrigerate until ready to use.
- For the chipotle crema, combine all ingredients in a food processor and process until smooth. Set into the fridge until ready to use.
- Next, get your fish going by adding the 2 cups of vegetable oil to a large pot. Heat to 375 degrees. Do not let the oil boil.
EASY HOMEMADE COLESLAW RECIPE | A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
4.6/5 (9)Total Time 15 minsCategory Salads & DressingsCalories 263 per serving
- To a large bowl, add mayonnaise, sour cream, grated onion, sugar, dry mustard, vinegar, salt, and pepper. Stir to combine.
- Cover and refrigerate until ready to serve. I think this is best enjoyed when made 30 to 60 minutes prior to serving.
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.
- Sandwich Slaw. This barbecue sandwich slaw is drier than most, making it a perfect topping. You won't get saucy drips that can stain your shirt. The flavors are well balanced, with sweetness and tanginess to highlight the smokiness of barbecue.
- Creamy Mayo-Less Coleslaw. You can make a lighter version of coleslaw without mayonnaise. Classic creamy mayo-less coleslaw uses a bit of cream and malt vinegar (whose acidic nature naturally thickens the cream to dressing-like consistency) to lightly dress shredded cabbage.
- Blue Cheese Coleslaw. Serve blue cheese coleslaw on its own or use it as a barbecue sandwich topping. The recipe is simple and begins with a bag of prepared coleslaw mix.
- Everything Slaw. Not only is this everything slaw colorful, but very flavorful as well. It uses red cabbage, white cabbage, carrots, onions, jicama, and a tart Granny Smith apple.
- South Carolina Coleslaw. This is South Carolina coleslaw is drier and is perfect for sandwiches. It contains bell pepper and sweet onion for flavors that perfectly accent a pulled pork sandwich.
- Napa Cabbage Coleslaw. Influenced by Asian-inspired flavors, with sesame oil, Napa cabbage coleslaw includes bok choy and sweet peppers. It lacks the creaminess of many coleslaws and instead has only a vinegar tang.
- 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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- Wash the cabbage under cold running water. Remove tough outer leaves, and cut the cabbage into quarters. To shred the cabbage, cut out the core and slice the quarters crosswise into 1/8 inch-wide strips. Place the cabbage into a large mixing bowl.
- Wash and seed the bell pepper, removing the pith. Cut into strips. Add the sauerkraut, onion and bell pepper to the cabbage and mix well with a spoon.
- In a small bowl, combine the mayonnaise, beer, celery seed, salt and a few grindings of black pepper. Stir with a wire whisk until all the ingredients are blended. Pour the mixture over the cabbage and toss together gently but thoroughly. Taste for seasoning.
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