Slaw Dressing Tangy Recipes

TANGY COLESLAW

Steps:

• In a large bowl, combine the cabbage, carrots, green pepper and onion. In a small bowl, whisk the dressing ingredients. Pour over cabbage mixture and toss to coat. Cover and chill for 4 hours before serving.

COLESLAW WITH CREAMY TANGY DRESSING

Steps:

• Gather the ingredients.
• Shred cabbage into a large bowl; add carrot and onion.
• Combine mayonnaise, sugar, vinegar, and celery seed in a bowl or jar and whisk or shake. Taste and adjust seasonings, adding salt and pepper to taste, or more mayonnaise and a bit more vinegar if too sweet for your liking.
• Gradually add dressing to the shredded cabbage mixture, tossing as you add, until the cabbage is well moistened.
• Refrigerate to chill thoroughly.

TANGY COLESLAW WITH VINEGAR DRESSING

Steps:

• Enjoy!

SLAW DRESSING (TANGY)

Steps:

• Mix all ingredients except oil. I just add a small amout of salt and pepper at this point, you can always add more later if you feel it needs it. Gradually whisk the oil in with the others until it appears to be completely incorporated (no oil sitting on the top of the dressing mix).
• Put your dry coleslaw mix (your favorite) in a bowl large enough to mix with the dressing. I like to use a bowl that has a sealable lid for marinating. Add dressing a little at a time and toss with the dry coleslaw mix until completely used.
• Let marinate in the refrigerator at least an hour or overnight. Enjoy. (Cookiing time is the marinating time.).

SWEET AND TANGY COLESLAW

Steps:

• In a small saucepan combine the sugar and vinegar and heat, stirring occasionally, until sugar is dissolved. Set aside to cool completely before proceeding.
• Assemble remaining ingredients in a large, non-reactive mixing bowl and pour cooled sugar-vinegar mixture over all. Toss well to combine, cover with plastic wrap, and refrigerate overnight before serving.
• When ready to serve, season with salt, freshly ground black pepper, and Essence, to taste, and toss thoroughly to combine.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

TANGY AND SWEET DINER SLAW

Steps:

• In a bowl, whisk together the mayo, buttermilk, sugar, white vinegar, lemon juice, shallots, 1 teaspoon salt and 1/2 teaspoon pepper.
• In 2 batches, add the cabbage to a food processor with the blade attachment. Pulse about 10 times until finely chopped. Pour into the bowl with the dressing, then repeat with the second batch of cabbage. Mix in the carrots and season with additional salt and pepper if needed. Refrigerate for at least 2 hours and up to overnight.

SLAW DRESSING

Steps:

• Mix dressing, sprout slaw and chill.

TANGY VINAIGRETTE DRESSING

Steps:

• In a jar with tight-fitting lid, combine the first seven ingredients; shake well. Toss with salad greens just before serving.

SWEET & TANGY COLESLAW DRESSING

Steps:

• Combine in a pint size jar with a lid.
• Cover and shake well.

TANGY CABBAGE SLAW

Steps:

• Whisk together mayonnaise, lemon zest and juice, vinegar, mustard and celery salt in a small bowl, then season generously.
• Add cabbage, carrots, onion and celery. Mix well and refrigerate. Can be made up to 1 day ahead.

EASY COLESLAW DRESSING

Steps:

• Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy.