Marinated Coleslaw Recipes

MARINATED COLESLAW

Great for cookouts and picnics (when you don't want to use a mayo-based dressing) as well as for any time. Definitely a family favorite. The recipe makes a bunch but is easily cut in half.

Provided by Impera_Magna

Categories < 15 Mins

Time 15m

Yield 24 serving(s)

Number Of Ingredients 11

Marinated Coleslaw image

Steps:

In a medium saucepan, bring vinegar, oil, sugar, mustard seed, celery seed, and salt to boil, remove from heat and let cool 5 minutes.
Combine vegetables in large bowl.
Pour marinate over vegetables; cover tightly and refrigerate for at least 24 hours.
Toss before serving.

Nutrition Facts : Calories 176.8, Fat 13.8, SaturatedFat 1.8, Sodium 115.8, Carbohydrate 13, Fiber 2.4, Sugar 10.1, Protein 1.4

Ingredients

2 heads cabbage, shredded
2 bell peppers, chopped
2 large onions, chopped
1 (4 ounce) jar pimientos, drained
2 -3 carrots, peeled and grated
1 teaspoon mustard seeds
1 teaspoon celery seed
1 teaspoon salt
1 1/2 cups vinegar
1 1/2 cups vegetable oil
3/4 cup sugar

PICNIC MARINATED SUMMER SLAW

Oh, such a summertime taste. This easy-to-prepare slaw was given to me by a neighbor who said a little lady from her church gave it to her! A refreshing and delightful change for slaws. Tastes delicious after allowing to marinate for several hours. Enjoy!

Provided by rosebud434

Categories Salad Coleslaw Recipes No Mayo

Time 2h25m

Yield 8

Number Of Ingredients 9

Picnic Marinated Summer Slaw image

Steps:

Combine cabbage, cucumber, green bell pepper, tomato, and green onions in a large bowl.
Cook and stir sugar, vegetable oil, vinegar, salt, and pepper together in a saucepan over medium heat until sugar dissolves, about 5 minutes. Remove from heat and allow to cool. Pour marinade over vegetables and stir to coat. Marinate slaw in the refrigerator for at least 2 hours.

Nutrition Facts : Calories 188.9 calories, Carbohydrate 17 g, Fat 13.8 g, Fiber 1.5 g, Protein 1 g, SaturatedFat 2.2 g, Sodium 7.2 mg, Sugar 14.2 g

Ingredients

1 (10 ounce) package shredded cabbage
1 cucumber, peeled and chopped
1 green bell pepper, chopped
1 large tomato, peeled and chopped
1 bunch green onions, chopped
½ cup white sugar
½ cup vegetable oil
¼ cup white vinegar
salt and ground black pepper to taste

MARINATED SLAW

This is a delectable dish that looks as good as it tastes. Mother usually saved this recipe for special occasions, but when she did make it, we sure enjoyed it. The best part is the mouthwatering dressing that even tempted us while it cooked.-Mary McGuire, Graham, North Carolina

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8-10 servings.

Number Of Ingredients 8

Marinated Slaw image

Steps:

In a large bowl, combine the cabbage, pimientos, green pepper and onion; set aside. In a small saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. , Pour over cabbage mixture; toss to coat. Cover and refrigerate 4 hours or overnight.

Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.

Ingredients

8 cups shredded cabbage (1-1/2 to 2 pounds)
2 tablespoons chopped pimientos
1/2 cup chopped green pepper
3/4 cup chopped onion
1 cup sugar
1 cup white vinegar
1/2 cup water
1 tablespoon mustard seed

MARINATED COLESLAW

This recipe was given to my mother by a dear friend. I use pre-packaged slaw mix that has the carrots already in it and just add the onions. Also, I use Canola oil instead of Crisco. This can be made "days" in advance as it gets better as it sits.

Provided by Merlot

Categories Vegetable

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 7

Marinated Coleslaw image

Steps:

Bring to boil, cider vinegar, oil, sugar, salt & garlic powder, stirring.
Pour the hot dressing over the 2 lbs of cabbage mixture and onions and stir (It will look like there is not enough dressing for the amount of cabbage, but as the cabbage breaks down, you will have plenty).
Cover tightly.
Let sit on the counter for 2 hours (stirring occasionaly during the 2 hours while it marinates), then refrigerate.

Nutrition Facts : Calories 369.9, Fat 24.4, SaturatedFat 3.2, Sodium 2356.7, Carbohydrate 37, Fiber 4.2, Sugar 30.8, Protein 2.4

Ingredients

2 (1 lb) packages coleslaw mix
1 medium onion, chopped
3/4 cup sugar
2 tablespoons salt
1 tablespoon garlic powder
1 cup cider vinegar
2/3 cup Crisco cooking oil (I use canola oil)

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.

Ingredients

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

MARINATED COLESLAW

In 1973 I lived on the lake in North Summerton, SC (Santee). We were always having cookouts -fish fries, etc. One of the neighbors gave me this recipe back then for Marinated Coleslaw. Some of my friends, as well as my son, do not like mayonnaise based coleslaw; but they really like this coleslaw. I usually make it using...

Provided by Pat Morris

Categories Other Side Dishes

Time 20m

Number Of Ingredients 9

Marinated Coleslaw image

Steps:

1. Combine first two ingredients and sprinkle 3/4 cup of sugar on top.
2. Mix together 1-teaspoon sugar, celery seed, vinegar, mustard and salt in a saucepan. Heat to boiling. Add salad oil; again bring to a boil and then simmer for two minutes.
3. Pour over slaw mixture; mix well. Cover tightly and refrigerate for several hours or overnight. Enjoy!
4. * If desired, add 1 grated carrot and 1 cup diced celery to slaw.
5. NOTE 1: You may add Onion or Italian Dressing -instead of the oil and vinegar (or 1/4 pkg. Onion Dressing), if desired. I like the original recipe -above, myself.
6. NOTE 2: This will keep up to a week in the refrigerator -if it lasts that long.

Ingredients

1 head of green cabbage, grated or shredded -i sometimes combine and add red and green cabbage*
1 1 onion, slicde in thin rings - cut rings 1 or 2 times (if you like the flavor of onions -but not the onions, leave the rings whole and remove before serving)
3/4 c sugar
1 tsp sugar
3/4 c salad oil
3/4 - 1 c white vinegar
1 tsp salt
1 tsp celery seed
1 tsp dry mustard (or 3 teaspoons prepared mustard)

TRADITIONAL COLESLAW

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 9

Traditional Coleslaw image

Steps:

Shred cabbage with a sharp knife. Grate carrots; combine with cabbage in a large bowl.
In a small bowl, whisk together mayonnaise, sour cream, vinegar, sugar, celery seed, salt, and pepper. Add dressing to cabbage mixture, and toss to combine. Serve immediately, or store in the refrigerator for up to 2 days.

Ingredients

1/4 head (about 1 pound) green cabbage
2 carrots
1/3 cup mayonnaise
1/3 cup sour cream
1 tablespoon cider vinegar
1 tablespoon sugar
1/2 teaspoon celery seed
1/4 teaspoon salt
1/8 teaspoon pepper

More about "marinated coleslaw recipes"

16 BEST COLESLAW RECIPES & IDEAS - FOOD NETWORK

Web May 8, 2023 We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like …
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Marinated Coleslaw Recipes

MARINATED COLESLAW

Great for cookouts and picnics (when you don't want to use a mayo-based dressing) as well as for any time. Definitely a family favorite. The recipe makes a bunch but is easily cut in half.

PICNIC MARINATED SUMMER SLAW

Oh, such a summertime taste. This easy-to-prepare slaw was given to me by a neighbor who said a little lady from her church gave it to her! A refreshing and delightful change for slaws. Tastes delicious after allowing to marinate for several hours. Enjoy!

MARINATED SLAW

This is a delectable dish that looks as good as it tastes. Mother usually saved this recipe for special occasions, but when she did make it, we sure enjoyed it. The best part is the mouthwatering dressing that even tempted us while it cooked.-Mary McGuire, Graham, North Carolina

MARINATED COLESLAW

This recipe was given to my mother by a dear friend. I use pre-packaged slaw mix that has the carrots already in it and just add the onions. Also, I use Canola oil instead of Crisco. This can be made "days" in advance as it gets better as it sits.

THE BEST VINEGAR COLESLAW

MARINATED COLESLAW

TRADITIONAL COLESLAW

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