Southern Vinegar Slaw Recipes

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OLD FASHIONED COLESLAW WITH VINEGAR



Old Fashioned Coleslaw with Vinegar image

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

16 oz diced green cabbage
2 large carrots (peeled and shredded)
1/4 cup dill pickles (chopped)
1/2 cup finely diced green peppers
1/4 cup red wine vinegar
2 tbsp apple cider vinegar
2 tbsp olive oil mayo blend orPaleo mayonnaise
2 tbsp olive oil
2 1/2 tbsp raw turbinado sugar
1 tsp salt
1/2 tsp pepper

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

VINEGAR SLAW



Vinegar Slaw image

This recipe is easy as pie but I'm gonna make it a little bit easier for ya. The original recipe is done in proportions but I'm giving you exact measurements in case you've never made it before, then you can work with proportions later once you get more comfortable with it.

Provided by The SouthernPlate Staff

Categories     Appetizer

Time 20m

Number Of Ingredients 3

4-1/2 to 5 Cups finely chopped or shredded cabbage (about half a head)
1 Cup white vinegar
1 Cup sugar

Steps:

  • Place cabbage in a bowl. Add in vinegar and sugar. Stir. Cover and place in refrigerator a few hours or overnight before serving. Will make more juice over time.
  • *The proportions for larger quantities are equal parts vinegar and sugar.

Nutrition Facts : Calories 62 kcal, ServingSize 1 serving

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.

SPICY SOUTHWESTERN SLAW



Spicy Southwestern Slaw image

Great topping for tacos--also a nice side dish for any type of Mexican or Tex-Mex entree! Hint: The measurements are approximate- I usually make this without any. You can use green or purple cabbage, or a combination of the two. Same goes for green or red bell peppers. For extra heat, use an additional jalapeno pepper.

Provided by DEBNJAMES

Categories     Salad     Coleslaw Recipes     No Mayo

Time 1h30m

Yield 6

Number Of Ingredients 11

3 cups shredded cabbage
1 carrot, shredded
1 onion, diced
1 red bell pepper, diced
1 jalapeno pepper, seeded and diced
1 tablespoon chopped fresh cilantro
½ cup canola oil
2 tablespoons apple cider vinegar
1 tablespoon white sugar
1 teaspoon cayenne pepper
salt and pepper to taste

Steps:

  • In a large bowl, toss together the cabbage, carrot, onion, red pepper, jalapeno and cilantro. Set aside.
  • In a small bowl, whisk together the oil, vinegar, sugar, cayenne pepper, salt and pepper. Pour over vegetable mixture and toss to combine. Cover and refrigerate for at least one hour.

Nutrition Facts : Calories 202.3 calories, Carbohydrate 8.4 g, Fat 18.9 g, Fiber 2 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 15.4 mg, Sugar 5.4 g

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