Malt Vinegar Slaw Recipes

MALT VINEGAR COLESLAW

Malt Vinegar Coleslaw image

Make and share this Malt Vinegar Coleslaw recipe from Food.com.

Provided by Sandi From CA

Categories Greens

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 head green cabbage, shredded
1 head radicchio, shredded
1 large carrot, coarsely grated
1 small red onion, thinly sliced
1 cup mayonnaise
1/4 cup coarse grain mustard
1/2 cup malt vinegar
2 tablespoons granulated sugar
1 lemon, juice of
salt & freshly ground black pepper
hot sauce
1/2 cup hulled sunflower seeds

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

Malt Vinegar Coleslaw - Rachael Ray image

This is from Everyday with RR. This would be fabulous with fish sticks... Prep time does not include 1 hour marination time

Provided by dicentra

Categories Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 head green cabbage, shredded
1 head radicchio, shredded
1 large carrot, coarsley grated
1 small red onion, thinly sliced
1 cup mayonnaise
1/4 cup coarse grain mustard
1/2 cup malt vinegar
2 tablespoons sugar
1 lemon, juice of
salt and pepper
1/2 cup sunflower seeds

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.

Nutrition Facts : Calories 215.4, Fat 14.4, SaturatedFat 1.9, Cholesterol 7.6, Sodium 236.4, Carbohydrate 20.5, Fiber 4, Sugar 10.3, Protein 4.1

RED CABBAGE SLAW

Red Cabbage Slaw image

Provided by Anne Burrell

Categories side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

1 head purple cabbage, tough bottom ribs discarded, leaves shredded
3 carrots, peeled and grated
1 red onion, peeled and very thinly sliced
1 cup malt vinegar
Kosher salt
1 1/2 to 2 cups mayonnaise
2 tablespoons Dijon mustard

Steps:

Combine the cabbage, carrots and onions in a large serving bowl. Douse the vegetables with the malt vinegar, season with salt and let sit for at least 1 hour. This will soften the cabbage and make it seem almost cooked but still with a great texture.
Stir in the mayonnaise and the mustard. Taste for seasoning. The final outcome should be a creamy and tart slaw. Serve cold or at room temperature. Refrigerate leftovers.
YAY! Coleslaw!

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.