Red Cabbage Vinegar Based Cole Slaw Recipes

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VINEGAR COLESLAW RECIPE (NO MAYO COLESLAW)



Vinegar Coleslaw Recipe (No Mayo Coleslaw) image

Vinegar based coleslaw is an excellent no mayo coleslaw recipe for those who love coleslaw but don't love mayonnaise. It's an easy combination of cabbage, carrots and onion mixed with an apple cider vinegar dressing.

Provided by Lisa Bryan

Categories     Side Dish

Time 20m

Number Of Ingredients 10

1 head of green cabbage (finely shredded)
1 large carrot (grated)
1/2 yellow or red onion (finely sliced)
1/3 cup apple cider vinegar
3 tbsp olive oil
1 tbsp honey ((or more, depending on sweetness))
1/2 tbsp Dijon mustard
1 tsp celery seed
1/4 tsp salt
1/4 tsp black pepper

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!

Nutrition Facts : Calories 62 kcal, Carbohydrate 7 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 74 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

RED CABBAGE COLESLAW



Red Cabbage Coleslaw image

This is a very colorful cabbage salad with a nice and tangy light dressing. Recipe is easy to half. From Meal Lean i Yumm!

Provided by LUv 2 BaKE

Categories     Vegetable

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 7

8 cups red cabbage, thinly sliced (about 1 medium cabbage)
4 green onions, thinly sliced
1 medium carrot, grated
1 -2 tablespoon olive oil (I always add 1 tbsp)
1/4 cup balsamic vinegar (if you don't have balsamic, red or white wine vinegar will do)
2 tablespoons Splenda sugar substitute or 2 tablespoons sugar
salt and pepper, to taste

Steps:

  • Combine vegetables in a large mixing bowl.
  • In a microwavable bowl combine oil, vinegar, and sugar; Microwave uncovered for about 45 seconds to dissolve sugar - NOTE if you are using splenda omit this step.
  • Pour hot dressing over vegetables; mix well.
  • Refrigerate to blend flavours.
  • Leftovers will keep a couple days in the fridge.

Nutrition Facts : Calories 52.2, Fat 1.8, SaturatedFat 0.2, Sodium 27.2, Carbohydrate 8.6, Fiber 1.9, Sugar 5.1, Protein 1.2

RED CABBAGE SLOW SLAW



Red Cabbage Slow Slaw image

This slaw takes days to make, so it's hard to keep up with having it ready for my family! We eat this several times a week! This goes great with my husband's Texas BBQ!

Provided by Lynn Edwards

Categories     Salad     Coleslaw Recipes     No Mayo

Time P2DT1h15m

Yield 8

Number Of Ingredients 9

1 head red cabbage, cored and sliced as thinly as possible
¾ cup red wine vinegar
5 tablespoons white sugar
2 tablespoons balsamic vinegar
1 tablespoon salt
1 ½ teaspoons onion powder
1 teaspoon seasoned salt (such as LAWRY'S®)
½ teaspoon ground black pepper
½ cup olive oil

Steps:

  • Put sliced cabbage into a large sealable plastic bag.
  • Whisk red wine vinegar, sugar, balsamic vinegar, salt, onion powder, seasoned salt, and black pepper together in a bowl; pour into bag with the cabbage. Massage the bag to ensure cabbage is completely coated with liquid. Squeeze as much air from the bag as possible and seal.
  • Marinate cabbage in refrigerator, massaging the bag several times a day, until the cabbage is softened and the marinade is deep purple in color, at least 2 days.
  • Pour olive oil into the bag and mix with the cabbage mixture. Seal bag and refrigerate 1 hour more before serving.

Nutrition Facts : Calories 193.2 calories, Carbohydrate 18.3 g, Fat 13.7 g, Fiber 2.3 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 1016.6 mg, Sugar 12.5 g

RED CABBAGE SLAW



Red Cabbage Slaw image

Provided by Sunny Anderson

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 9

1/2 cup apple cider vinegar
2 tablespoons sugar
1/4 cup extra-virgin olive oil
2 teaspoons celery seed
Salt and freshly ground black pepper
1/2 head red cabbage, cut into roughly 1 1/2-inch chunks
2 small carrots, grated
1 small red onion, chopped
1 cup golden raisins

Steps:

  • In a large bowl, whisk together vinegar and sugar until dissolved. Slowly whisk in oil, celery seed, salt and pepper to taste. Toss in cabbage, carrots, red onion and raisins to coat well. Cover and let sit at least 1 hour.

ELAINA NEWTON - THE RISING SPOON



Elaina Newton - The Rising Spoon image

A crunchy & refreshing red cabbage coleslaw mixed with carrot, apple, jalapeno, cilantro & green onion then tossed in a tangy & slightly sweet apple cider vinegar dressing. No mayo in this recipe! Use this easy & healthy slaw as a topping for tacos or pulled pork or serve it as a simple side dish with a heartier main course.

Provided by Elaina Newton - The Rising Spoon

Categories     side dish

Time 15m

Yield 6 cups

Number Of Ingredients 9

4 cups of thinly sliced red cabbage (about 1/2 a medium cabbage)
1 cup of shredded carrot (I used a pre-shredded bag from the store)
1/4 cup of sliced green onion
1/4 cup of finely chopped cilantro leaves (optional)
1 large jalapeno, quartered & thinly sliced (optional)
1 medium granny smith apple, cut into matchstick pieces (about 1 1/2 cups)
1 cup of homemade apple cider vinegar dressing (my whisked, non-creamy version)
Sea salt, to taste
Black pepper, to taste

Steps:

  • Prepare the apple cider vinegar dressing (this takes five minutes or less & should yield about 1 cup). Whisk or shake the dressing well and give it a taste. Is it as sweet or tangy as you like it for coleslaw? If not, add a bit more vinegar, sweetener, mustard OR oil until it tastes good to you, then set aside.
  • Combine the cabbage, carrot, green onion, cilantro, jalapeno, and apple in a large mixing bowl. Pour the dressing over everything and toss well with tongs or two forks to combine. Season with sea salt & black pepper to taste. Store leftovers in the fridge for up to 5 days for the best texture & taste.

RED CABBAGE COLESLAW



Red Cabbage Coleslaw image

This creamy red cabbage coleslaw recipe is an easy and quick side for all kinds of recipes. Made in 1 bowl with less than 10 ingredients!

Provided by Julia

Categories     Side Dish

Time 10m

Number Of Ingredients 9

½ small Head Red Cabbage ((4 cups finely sliced))
1 Small Onion (, thinly sliced, see note 1)
1 Large Carrot ((1 cup shredded))
1 Large Celery Stalk ((1/2 cup finely diced))
¾ cup Mayonnaise
½ teaspoon Celery Salt (, see note 2)
¼ teaspoon Black Pepper
1 tablespoon Apple Cider Vinegar (, see note 3)
2 tablespoons Fresh Lemon Juice (, or to taste)

Steps:

  • In a large mixing bowl, combine all the ingredients and give everything a good mix.
  • You can enjoy it right away or chill it before serving (see note 4).

Nutrition Facts : Calories 218 kcal, Carbohydrate 7 g, Protein 1 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 402 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

RED CABBAGE AND CARROT SLAW RECIPE



Red Cabbage and Carrot Slaw Recipe image

Tossed with an incredible Apple Cider Vinaigrette, this tangy slaw is light, crunchy, refreshing, and serves perfectly as a side dish or even an appetizer.

Provided by Katerina | Diethood

Categories     Salads

Time 15m

Number Of Ingredients 13

1 small head red cabbage (, shredded)
4 large carrots (, shredded)
4 green onions (, thinly sliced)
1 tablespoon Dijon mustard
1 garlic clove (, minced)
1/3 cup STAR Extra Virgin Olive Oil
1/4 cup STAR Unfiltered Organic Apple Cider Vinegar
2 tablespoons fresh lemon juice
1 tablespoon honey (, as needed for sweetness)
1/4 teaspoon pure vanilla extract ((for flavor, optional))
1/4 teaspoon chili powder (, or to taste)
salt and pepper (, to taste)
chopped fresh parsley (, for garnish)

Steps:

  • Place shredded cabbage, carrots and green onions in a large salad bowl. Set aside.
  • In a mixing bowl, whisk together the dijon mustard, garlic, oil, apple cider vinegar, lemon juice, honey, vanilla, chili powder, salt and pepper; whisk until well combined.
  • Pour dressing over the cabbage mixture and toss to combine.
  • Taste for seasonings and adjust accordingly.
  • Place in the refrigerator for 15 minutes.
  • Remove from fridge and garnish with chopped parsley.
  • Serve.

Nutrition Facts : ServingSize 1 g, Calories 140.6 kcal, Carbohydrate 11.6 g, Protein 1.5 g, Fat 10.7 g, SaturatedFat 1.5 g, Sodium 164 mg, Fiber 2.6 g, Sugar 6.6 g

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

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.

RED CABBAGE VINEGAR BASED COLE SLAW



Red Cabbage Vinegar Based Cole Slaw image

This is a vinegar based cole slaw I put together with stuff I had at home. It has a lot of ingredients, but they meld together to make it an unusual tasting slaw with zip. Very simple ingredients and very good. I can even see this on hot dogs or a Primanti style sandwich, with beef or pastrami, fries and this slaw. Haven't tried it on sandwiches yet, but if there is any left, sandwiches will be on the menu soon.

Provided by Chef Bronco

Categories     < 4 Hours

Time 2h30m

Yield 2-3 cups, 6 serving(s)

Number Of Ingredients 14

2 cups red cabbage, shredded in thin slices
1 medium onion, sliced thin
1/2 cup green pepper, sliced thin
1/2 cup red pepper, sliced thin
1/2 cup cider vinegar
2 tablespoons red wine vinegar
1/4 cup olive oil, extra virgin
2/3 cup sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Worcestershire sauce
1 teaspoon celery seed
1/4 teaspoon paprika
1/4 teaspoon cumin

Steps:

  • Shred red cabbage into 1-1/2 inch shred, very thin, if possible. Slice onions very thin and then cut slice into quarters. Slice red and green peppers into thin slices, then quarters. Mix together well. Add rest of ingredients and mix well. Cover and refrigerate for 2-3 hours to meld flavors. Cooking time is chilling time. ENJOY!

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