Malt Vinegar Coleslaw Recipes

THE BEST VINEGAR COLESLAW

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.

VINEGAR COLESLAW RECIPE (NO MAYO COLESLAW)

Steps:

• Add the shredded green cabbage, carrot and onion to a large bowl.
• In a smaller bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, celery seed, salt and pepper to create the dressing. Taste the dressing and decide if you'd like to add more honey.
• Add about half of the dressing to the cabbage, onions and carrots and gently toss. Slowly add more dressing until you've reached your desired consistency.
• Serve and enjoy!

KICKED-UP COLE SLAW

Steps:

• Place shredded cabbage and carrots in a large bowl.
• Mix remaining ingredients in a small bowl. Pour over cabbage and mix well to coat. Coleslaw may appear "dry," but water will release as it sets (pickles).
• Cover and refrigerate for at least 2 hours. The longer it sits, the more it "pickles" and there will be plenty of juice.
• Serves 8-10 as a side dish

MALT VINEGAR COLESLAW

Steps:

• In a large bowl, combine the cabbage, radicchio, carrot and onion.
• In a small bowl, whisk together the mayonnaise, mustard, malt vinegar, granulated sugar and lemon juice and season to taste with salt, pepper and hot sauce.
• Toss the slaw with the dressing, cover with plastic wrap and refrigerate for at least 1 hour, then toss with the sunflower seeds.

MALT VINEGAR COLESLAW - RACHAEL RAY

Steps:

• In a large bowl, combine the cabbage, radicchio, carrot and onion.
• In a small bowl, whisk together the mayo, mustard, vinegar, sugar and lemon juice.
• Season to taste with salt and pepper.
• Toss the slaw with the dressing, cover and refrigerate for an hour or more, then toss with the sunflower seeds before serving.