Helosie Fast Slaw Recipes

HELOSIE FAST SLAW

Helosie Fast Slaw image

Taken from "Hints From Heloise" in the Star-Telegram newspaper. Sounds great and simply. She says she likes it tangy, so she adds extra apple-cider vinegar or a tsp. of lemon juice. If you want something with a bite, add a dash of hot sauce to the vinegar. This was her mother's recipe and brags you can make in 5 minutes, who doesn't love that?

Provided by True Texas

Categories < 15 Mins

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 (1 lb) package coleslaw mix
1/4 cup Italian dressing (or 1/2 cup)
1/2 teaspoon celery seed
1/2 teaspoon dill
1 teaspoon soy sauce

Steps:

Put the dressing and seasonings in a large plastic zip bag.
Add the cabbage.
Close the bag and shake, shake, shake.
Taste better if you refrigerate for several hours (turning the bag every 30 minutes or so to distribute the dressing).

Nutrition Facts : Calories 71.9, Fat 4.4, SaturatedFat 0.7, Sodium 347.6, Carbohydrate 8.1, Fiber 2.6, Sugar 5.3, Protein 1.9

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.

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