14 Day Oilvinegar Coleslaw Recipe 465

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OIL AND VINEGAR SLAW

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 6 to 8 servings; leftovers keep 2 days

Number Of Ingredients 6



Oil and Vinegar Slaw image

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.

Nutrition Facts : Calories 76 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 402 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 1 grams, Sugar 4 grams

1/4 cup red wine vinegar
2 tablespoons sugar
2 tablespoons peanut or vegetable oil, eyeball it
1 sack, 16 ounces, shredded cabbage mix for slaw salads
1 teaspoon salt
Salt and pepper

OVERNIGHT COLESLAW

This has been a very popular salad from my recipe box for a long, long time! Before I retired, when my office had a covered-dish-get-together, I was always asked to bring my tangy coleslaw. My family loves it, too. -Fern Hammock, Garland, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 16 servings.

Number Of Ingredients 12



Overnight Coleslaw image

Steps:

  • In a large bowl, combine first four ingredients. Sprinkle with sugar; set aside. In a large saucepan, combine dressing ingredients; bring to a boil. Remove from the heat and pour over vegetables; toss to coat. Cover and refrigerate overnight. Stir well before serving. Serve with a slotted spoon.

Nutrition Facts : Calories 162 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 160mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 2g fiber), Protein 1g protein.

12 cups shredded cabbage (1 medium head)
1 green pepper, chopped
1 medium red onion, chopped
2 carrots, shredded
1 cup sugar
DRESSING
2 teaspoons sugar
1 teaspoon ground mustard
1 teaspoon celery seed
1 teaspoon salt
1 cup white vinegar
3/4 cup canola oil

14 DAY OIL/VINEGAR COLESLAW RECIPE - (4.6/5)

Provided by lemirenl

Number Of Ingredients 13



14 Day Oil/Vinegar Coleslaw Recipe - (4.6/5) image

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.

Salad ingredients
1 large head of cabbage, shredded
1 large green pepper finely chopped (prefer shredding if you have a food processor)
1 large spanish onion finely chopped (prefer shredding if you have a food processor)
several large carrots finely shredded (distribution of carrots should look equal to cabbage mixture)
shredded broccoli stalks (optional)
Dressing
1 1/2 cups white vinegar
1 cup oil
1 to 1 1/2 cups white sugar
1 tsps celery seed
1 1/2 tsps mustard seed or powder
1/2 tsp turmeric 1 1/2 tsps salt

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



The Best Vinegar Coleslaw image

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.

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

TWENTY-FOUR HOUR COLESLAW

A vinegar based coleslaw for when you're not in the mood for a mayonnaise based slaw. It's from a cookbook my mother had, but I just have a copy of the page and I am not sure the name of the book.

Provided by The Beach Cook

Categories     Vegetable

Time P1DT30m

Yield 8 serving(s)

Number Of Ingredients 8



Twenty-Four Hour Coleslaw image

Steps:

  • Hand grate cabbage, onion and green bell pepper.
  • Combine next 5 ingredients together and bring to a boil.
  • Pour over cabbage mixture and marinate in refrigerator overnight.

Nutrition Facts : Calories 429.2, Fat 27.4, SaturatedFat 3.8, Sodium 315.3, Carbohydrate 46.5, Fiber 3.1, Sugar 42.6, Protein 2

1 head cabbage, green or purple
1 onion
1 green bell pepper, seeded
1 cup apple cider vinegar
1 1/2 cups sugar
1 cup salad oil
1 tablespoon celery seed
1 teaspoon salt

14 DAY COLESLAW

Another different way to have coleslaw. A lighter version than using mayonnaise based dressings. This comes from a friend who got it from her sister who got it from??

Provided by Jen T

Categories     Salad Dressings

Time P14DT15m

Yield 1 bowl salad

Number Of Ingredients 10



14 Day Coleslaw image

Steps:

  • Boil together all the dressing ingredients until sugar is dissolved.
  • Allow to cool.
  • Shred cabbage and carrots.
  • Finely chop onion and add to cabbage and carrots and toss together.
  • Pour over cooled dressing and toss thoroughly many times.
  • Place in a bowl with lid and keep in fridge.
  • This ready mixed salad keeps for up to 14 days in fridge.
  • NOTE: Cooking time is keeping time.

1 1/4 cups white vinegar
1/2 cup water
1 cup sugar
1 teaspoon celery seed
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons salt
1/2 teaspoon turmeric
1 cabbage (small)
2 carrots
1 onion

OIL/VINEGAR COLESLAW

Make and share this Oil/Vinegar Coleslaw recipe from Food.com.

Provided by ShananH

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9



Oil/Vinegar Coleslaw image

Steps:

  • Combine all ingredients in medium bowl, cover and refrigerate for at least an hour.

Nutrition Facts : Calories 85.8, Fat 6.9, SaturatedFat 0.6, Sodium 166.4, Carbohydrate 5.5, Fiber 2.1, Sugar 3.1, Protein 1

3 cups coleslaw mix, with carrots
1/2 cup celery, thinly sliced
1 medium green pepper, thinly sliced
3 tablespoons apple cider vinegar
2 tablespoons safflower oil
2 Splenda sugar substitute, packets (stevia works well too)
1/8 teaspoon red pepper flakes
1/4 teaspoon sea salt
1/4 teaspoon fresh ground pepper

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