Old Fashioned Coleslaw With Vinegar Recipes
OLD-FASHIONED COLESLAW
My sister-in-law gave me this recipe over 50 years ago and it's still a hit at potluck dinners. I made it for company once, and they came by the next day with a large head of cabbage, hoping to exchange it for the recipe. -Joyce LeMonds, Castle Rock, Washington
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the cabbage, peppers and onion. In a small bowl, combine the mayonnaise, sugar, vinegar, milk, salt, dill, paprika and pepper. Add to cabbage mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 263 calories, Fat 23g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 466mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 2g protein.
OLD FASHIONED COLESLAW WITH VINEGAR
A vinegar-based slaw recipe made with diced cabbage, carrots, green peppers and chopped pickles.
Provided by Amee
Categories Side Dish
Time 10m
Number Of Ingredients 11
Steps:
- In a shaker jar, add vinegars, mayo, oil, sugar, salt and pepper
- Shake until blended and sugar is dissolved
- Mix cabbage, carrots, pickles and green peppers together in a large bowl.
- Pour dressing over mixture and toss to coat
- Cover and chill until ready to serve
Nutrition Facts : Calories 94 kcal, Carbohydrate 9 g, Protein 1 g, Fat 6 g, SaturatedFat 1 g, Sodium 372 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 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.
THE BEST VINEGAR COLESLAW
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
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.
OLD FASHIONED COLESLAW
This reminds me of how my Grandmother made her coleslaw. It is refreshing and last a long time in the fridge as there is no mayo in this. It will last up to two weeks when you drain the liquid from it.
Provided by Polly W
Categories Vegetable
Time 2m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix cabbage, carrots,onion and celery in large bowl.
- Sprinkle with sugar and mix well.
- In small sauce pan, add vinegar, oil, salt, pepper and dry mustard.
- Bring to boil and pour hot dressing over cabbage mixture and mix well.
- Pour into large bowl with lid and refrigerate.
- This is best made at least one day ahead.
- Drain juice if not used within 24 hours before serving.
Nutrition Facts : Calories 472.5, Fat 28.2, SaturatedFat 3.6, Sodium 466.5, Carbohydrate 54.4, Fiber 6.8, Sugar 44.9, Protein 4.5
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