Marinated Vinegar Cole Slaw 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.

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.

MARINATED COLESLAW

Steps:

• Bring to boil, cider vinegar, oil, sugar, salt & garlic powder, stirring.
• Pour the hot dressing over the 2 lbs of cabbage mixture and onions and stir (It will look like there is not enough dressing for the amount of cabbage, but as the cabbage breaks down, you will have plenty).
• Cover tightly.
• Let sit on the counter for 2 hours (stirring occasionaly during the 2 hours while it marinates), then refrigerate.

MARINATED VINEGAR COLE SLAW

Steps:

• Shred the caggage, onions, and bell pepper with a medium shred blade in a processor. Place in a heat proof container.
• Mix part two ingredients in a pan and heat to just bring to a boil, stirring often to disolve sugar. Pour over cabbage mix, stir, cover, and refrigerate at least over night. Keeps well.

MARINATED COLESLAW

Steps:

• Combine cabbage, onion, pepper, celery, and sugar. Mix and set aside. Combine vinegar, oil, and salt in a saucepan, and bring to a boil. Pour over cabbage mixture and stir well. Cover and refrigerate until ready to serve.

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.

MARINATED SLAW

Steps:

• Toss the cabbage and peppers and place into a strainer resting over a bowl to drain for 2 hours. Then place into a mason jar.
• In a small saucepan, bring the vinegar, sugar, mustard seed, and celery seed to a boil. Pour over the cabbage and the peppers. Store in the refrigerator for 3 days before serving.
• Yield:
• Preparation time: Cooking time: 5 minutes Ease of preparation: easy

TANGY MARINATED COLE SLAW

Steps:

• Mix vinegar, sugar, oil, mustard, celery seed, salt and pepper. Pour over cabbage, onion, and pimiento; toss to mix well. Cover and chill at least 24 hours. Salad keeps 3-4 days in refrigerator.

MARINATED COLESLAW

Steps:

• In a medium saucepan, bring vinegar, oil, sugar, mustard seed, celery seed, and salt to boil, remove from heat and let cool 5 minutes.
• Combine vegetables in large bowl.
• Pour marinate over vegetables; cover tightly and refrigerate for at least 24 hours.
• Toss before serving.

MARINATED SLAW

Steps:

• In a large bowl, combine the cabbage, pimientos, green pepper and onion; set aside. In a small saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. , Pour over cabbage mixture; toss to coat. Cover and refrigerate 4 hours or overnight.

PICKLED COLESLAW

Steps:

• Combine vinegar, oil, sugar, mustard, and celery seed for dressing in a saucepan over medium-high heat; bring to a boil.
• Meanwhile, combine cabbage, onion, sugar, and salt for coleslaw in a bowl.
• Pour hot dressing over cabbage mixture and mix until incorporated. Place in the refrigerator until chilled, about 2 hours.

PICNIC MARINATED SUMMER SLAW

Steps:

• Combine cabbage, cucumber, green bell pepper, tomato, and green onions in a large bowl.
• Cook and stir sugar, vegetable oil, vinegar, salt, and pepper together in a saucepan over medium heat until sugar dissolves, about 5 minutes. Remove from heat and allow to cool. Pour marinade over vegetables and stir to coat. Marinate slaw in the refrigerator for at least 2 hours.

RED CABBAGE SLOW SLAW

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.