Cider Vinegar Slaw Recipes
AMISH VINEGAR SLAW
Amish Vinegar Slaw is lighter and tangier than a classic mayo-based slaw. Made with shredded cabbage, onion, apple cider vinegar, and dry mustard.
Provided by Sabrina Snyder
Categories Sides
Time 4h7m
Number Of Ingredients 9
Steps:
- In a large bowl add the shredded cabbage, onion, and sugar.
- Toss well until coated.
- In a saucepan add the white vinegar, apple cider vinegar, celery seed, kosher salt, dry mustard, and vegetable oil.
- Bring to a boil on medium heat and cook for 2 minutes.
- Let cool to room temperature then pour over the cabbage, stirring well to coat.
- Refrigerate at least for 4 hours if not overnight.
Nutrition Facts : Calories 268 kcal, Carbohydrate 21 g, Protein 2 g, Fat 21 g, SaturatedFat 17 g, Sodium 314 mg, Fiber 3 g, Sugar 17 g, ServingSize 1 serving
CIDER VINEGAR SLAW
Provided by Ayesha Curry
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Whisk together the vinegar, ketchup, sugar, celery seeds, hot sauce and 1 1/2 teaspoons salt in a large bowl until the sugar dissolves. Whisk in the oil to make a smooth dressing.
- Add the cabbage and red onions to the dressing, and toss well. Cover and let stand at room temperature for about 20 minutes to wilt the cabbage slightly. (The slaw can also be made several hours ahead and refrigerated.)
- Sprinkle the slaw with the parsley; toss and serve.
CIDER VINEGAR COLESLAW
Creamy coleslaw isn't for everyone. For this version, we toss shredded cabbage and carrots with a cider vinegar-based dressing that's flavored with a little sugar and celery salt for a tangy, sweet and sour kick. Parsley leaves and scallions are tossed in before serving for a refreshing finish.
Provided by Food Network Kitchen
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Whisk the vinegar, sugar and celery salt in a large bowl to dissolve the sugar. Whisk in the vegetable oil. Add the cabbage and carrots and toss to combine. Season with kosher salt and pepper.
- Cover the slaw and refrigerate at least 1 hour. Toss again and season with salt and pepper. Stir in the parsley and scallions.
VINAIGRETTE COLESLAW
"Coleslaw is one of my husband's favorite side dishes," says Shirley Glaab from Hattiesburg, Mississippi. "We love this version because it's not as sweet as other slaws, but it's very colorful and the ingredients always make our mouths water."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the cabbage, red pepper, parsley and onion. In another bowl, combine the remaining ingredients; pour over cabbage mixture and toss to coat. Cover and refrigerate until chilled. Toss before serving. Serve with a slotted spoon.
Nutrition Facts :
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