Oilvinegar Coleslaw Recipes

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!

KITTENCAL'S MARINATED OIL AND VINEGAR COLESLAW

Steps:

• In a large bowl, mix the vegetables together.
• Mix first 6 dressing ingredients together in a small saucepan; bring to a boil.
• Remove from heat then immediately add in the oil and white sugar; mix to combine until the sugar is completely dissolved, then pour the hot mixture over the veggies.
• Allow to sit out at room temperature for 1 hour stirring occasionally with a spoon.
• Cover and refrigerate for 24 hours stirring occasionally, I just keep a spoon in the bowl and just mix every time I open the fridge.
• Season with freshly ground black pepper (if desired) before serving.

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.

SUSAN'S VINAIGRETTE COLESLAW

Steps:

• Whisk apple cider vinegar, canola oil, sugar, dry mustard, poppy seeds, black pepper, salt, and hot pepper sauce in a bowl, stirring until sugar has dissolved.
• Mix cabbage with carrots in a large salad bowl and pour dressing over slaw. Stir to coat. Refrigerate at least 2 hours before serving.

OLD FASHIONED COLESLAW WITH VINEGAR

Steps:

• Place coleslaw mix, green pepper and onion in a mixing bowl.
• In a saucepan bring oil, vinegar, sugar, salt & pepper to a rolling boil. Immediately pour mixture over the coleslaw and mix thoroughly.
• Once cooled, cover and refrigerate for at least 24 hours before serving. Coleslaw can be stored for up to 5 days in the fridge.

TANGY COLESLAW WITH VINEGAR DRESSING

Steps:

• Enjoy!

OIL AND VINEGAR SLAW

Steps:

• Mix vinegar and sugar. Add oil. Add cabbage to dressing and season with salt and pepper. Toss with fingers to combine. Adjust seasoning. Let stand 20 minutes. Re-toss and serve.

OIL/VINEGAR COLESLAW

Steps:

• Combine all ingredients in medium bowl, cover and refrigerate for at least an hour.

ASIAN COLESLAW WITH RICE VINEGAR DRESSING

Steps:

• Gather the ingredients.
• Wash the vegetables and drain thoroughly. Shred the cabbage and carrots.
• Separate the bok choy stalks and leaves. Cut the stalks diagonally and the leaves straight across.
• Toss the shredded cabbage, shredded carrots, bok choy, and mung bean sprouts in a large bowl. Set aside.
• In a small bowl, whisk together the olive oil and rice vinegar. Whisk in the sesame seed oil.
• Place the dressing in the bottom of a bowl, add the vegetables and toss again. Add the cilantro, if using, and sprinkle toasted sesame seeds on top. Chill until ready to serve.

SWEET AND TANGY VINEGAR COLESLAW

Steps:

• In a large bowl, combine the coleslaw mix with the red onion, shredded red cabbage, and carrot. In a small bowl, whisk the canola oil, apple cider vinegar, sugar, caraway seeds, celery seed, kosher salt and freshly ground black pepper. Pour over the cabbage mixture and toss. Cover and refrigerate for 1 hour for flavors to blend.