Britannic 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.

BRITANNIC COLESLAW

Britannic Coleslaw image

Make and share this Britannic Coleslaw recipe from Food.com.

Provided by Millereg

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 apples, cored
1 tablespoon freshly squeezed lemon juice
1/2 lb cabbage, finely shredded
1 medium carrot, grated
1 small onion, chopped
2 ounces edam cheese, grated
2 tablespoons parsley, chopped
5 fluid ounces sour cream
2 tablespoons milk
1/2 teaspoon Worcestershire sauce
salt & freshly ground black pepper

Steps:

Grate the apples coarsely and sprinkle with lemon juice.
Place them in a large bowl with cabbage, carrot, onion, cheese and parsley; mix well.
Mix the sour cream with the milk, Worcestershire sauce and seasoning.
Pour over the cabbage mixture and mix well.
Transfer to a serving dish.
Chill.

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