14 Day Coleslaw Recipes
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.
GOLDEN COLESLAW (14 DAY SLAW)
I love my Mom's yellow coleslaw... the tumeric adds a stunning colour, and it keeps well, and gets better in time.
Provided by Katzen
Categories Vegetable
Time 1h10m
Yield 4 Quarts, 16 serving(s)
Number Of Ingredients 12
Steps:
- Bring salad dressing to boil. Cool. Combine all salad ingredients in large bowl. Pour cooled dressing over and mix well. Stuff into quart jars, packing down firmly. Pour salad dressing over evenly. Seal tightly. Keep in cool place.
- Can be frozen, but fill to only one to two inches from the top.
Nutrition Facts : Calories 87.5, Fat 0.2, Sodium 196.2, Carbohydrate 20.7, Fiber 1.9, Sugar 18.6, Protein 1.1
14 DAY OIL/VINEGAR COLESLAW RECIPE - (4.6/5)
Provided by lemirenl
Number Of Ingredients 13
Steps:
- Mix dressing in a saucepan and bring to a boil to dissolve sugar. Remove from heat and cool to room temperature. Pour cooled dressing over salad, mix well and store in refrigerator.
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