Coleslaw With Pickled Vidalia Onions Recipes

PICKLE COLESLAW

Pickle Coleslaw image

Provided by Michael Symon : Food Network

Time 15m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/2 cup honey
1/2 cup rice wine vinegar
2 tablespoons mayonnaise
1 tablespoon spicy mustard
1 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 head (2 pounds) green cabbage, thickly sliced (about 12 cups)
1 small red onion, thinly sliced
1 cup Chinese celery or celery leaves, roughly chopped
Your favorite pickles, chopped, plus juice, optional

Steps:

Whisk together the honey, vinegar, mayonnaise and mustard in a small bowl. Slowly drizzle in the oil, whisking to combine. Season well with salt and pepper. (Alternatively, add the honey, vinegar, mayonnaise and mustard to a mason jar with a lid, cover and shake well. Add the oil and shake well once more.)
Combine the cabbage, red onion, Chinese celery and pickles to taste in a large bowl. Pour the dressing over the vegetables and mix well. Taste and season with salt and pepper. For an extra kick of flavor, mix in some pickle juice if using to taste. Refrigerate until ready to serve.

PICKLED COLESLAW

Pickled Coleslaw image

A marinated coleslaw that keeps well in the fridge for a week.

Provided by Leanne Mentz

Categories Salad Coleslaw Recipes No Mayo

Time 2h15m

Yield 10

Number Of Ingredients 9

Ingredients

1 cup white vinegar
¾ cup salad oil
¼ cup white sugar
2 tablespoons prepared mustard
1 tablespoon celery seed
1 large head cabbage, shredded
1 medium onion, thinly sliced
¼ cup white sugar
1 tablespoon salt

Steps:

Combine vinegar, oil, sugar, mustard, and celery seed for dressing in a saucepan over medium-high heat; bring to a boil.
Meanwhile, combine cabbage, onion, sugar, and salt for coleslaw in a bowl.
Pour hot dressing over cabbage mixture and mix until incorporated. Place in the refrigerator until chilled, about 2 hours.

Nutrition Facts : Calories 223.9 calories, Carbohydrate 18.7 g, Fat 16.8 g, Fiber 3.5 g, Protein 2 g, SaturatedFat 2.6 g, Sodium 756.6 mg, Sugar 14.5 g

COLESLAW WITH PICKLED VIDALIA ONIONS

Coleslaw With Pickled Vidalia Onions image

Robin Frye, Performance Director

Provided by Glenn Collins

Categories dinner, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/4 cup mayonnaise
2 tablespoons sour cream
2 tablespoons prepared mustard, Dijon-style
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup sweet pickled Vidalia onions, finely chopped
4 cups shredded cabbage

Steps:

In a large bowl mix together mayonnaise, sour cream, mustard, sugar, salt and pickled onions.
Add shredded cabbage and mix thoroughly. Refrigerate several hours before serving.

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 253 milligrams, Sugar 4 grams, TransFat 0 grams

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