Lil Ozzys Gourmet Coleslaw Recipes
THE BEST CREAMY COLESLAW (GOURMET MAG)
Let me first say that as a general rule, I don't like coleslaw. However, this coleslaw is AMAZING and is a far cry from the limp, sugary, slop that is on most menus. It pairs perfectly on top of a pulled pork sandwich or as a side dish with any other BBQ or picnic fare. It has just the right balance of sweet and tart. The recipe is from the June 2008 issue of Gourmet Magazine and is by far the greatest and freshest out there. Note: I can only guarantee results by chopping up your own cabbage as the recipe calls for... I haven't used one of those pre-shredded coleslaw mixes and don't know how it will turn out if you decide to take that shortcut. *Cook time is "refrigeration" time.
Provided by Dans La Lune
Categories Vegetable
Time 1h25m
Yield 8 cups, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Finely chop or shred cabbage. (A food processor's fine slicing disk does this super well!).
- Toss all vegetables in a large bowl with salt and pepper.
- Whisk together mayonnaise, vinegar, and sugar.
- Toss with slaw.
- Chill, covered, stirring occasionally, at least 1 hour (for vegetables to wilt and flavors to blend).
THE BEST VINEGAR COLESLAW
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
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.
GOURMET COLE SLAW
Provided by Food Network
Categories side-dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Whisk all vinaigrette ingredients in a bowl. Mix all vegetables in a bowl. Pour the vinaigrette over the vegetables, toss and chill until ready to serve.
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