Molasses Cider Coleslaw Recipes
CIDER VINEGAR COLESLAW
Creamy coleslaw isn't for everyone. For this version, we toss shredded cabbage and carrots with a cider vinegar-based dressing that's flavored with a little sugar and celery salt for a tangy, sweet and sour kick. Parsley leaves and scallions are tossed in before serving for a refreshing finish.
Provided by Food Network Kitchen
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Whisk the vinegar, sugar and celery salt in a large bowl to dissolve the sugar. Whisk in the vegetable oil. Add the cabbage and carrots and toss to combine. Season with kosher salt and pepper.
- Cover the slaw and refrigerate at least 1 hour. Toss again and season with salt and pepper. Stir in the parsley and scallions.
DIFFERENTLY DELICIOUS COLESLAW
My husband is not a fan of coleslaw but this completely won him over, so he insisted I write down what I did!
Provided by Marla Swoffer
Categories < 15 Mins
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine olive oil, vinegar, mayonnaise, sugar, celery salt, dry mustard, pepper to make dressing (I shake it all together in a jar).
- Put coleslaw, green onions, and almonds in a large bowl and stir in dressing (you may not need to use all of it) until well mixed. Top with freshly ground pepper to taste.
Nutrition Facts : Calories 718.7, Fat 67.4, SaturatedFat 9.2, Cholesterol 7.6, Sodium 233.3, Carbohydrate 28.7, Fiber 4, Sugar 18.6, Protein 3.5
MOLASSES-CIDER COLESLAW
Steps:
- In a large colander, combine the green and red cabbages. Sprinkle with salt and toss to combine. Let stand in the colander for 30 minutes to 1 hour. Spin the cabbages in a salad spinner to remove excess moisture. Transfer the cabbage to a large bowl. Add the green onions and carrots and toss to combine. In a small bowl, whisk together the molasses, mustard, mayonnaise and honey. Slowly add the vinegar and whisk vigorously to emulsify. Season the dressing with salt and pepper. Pour the dressing over the coleslaw and toss well to combine. Cover and refrigerate for at least 30 minutes or up to 2 hours. Toss the coleslaw again just before serving. Serves 8 to 10. Williams-Sonoma Kitchen.
FANNIE FLAGG COLESLAW
A great alternative to too-much-mayo coleslaw. From the Fannie Flagg cookbook. Great with BBQ beef sandwiches.
Provided by AHales
Categories Low Protein
Time 1h10m
Yield 1 large bowl
Number Of Ingredients 8
Steps:
- Core cabbage and shred in Cuisinart or hand chop.
- In blender, or by hand, process the remaining ingredients.
- Toss liquid mixture with cabbage.
- Cover and refrigerate for one hour.
Nutrition Facts : Calories 1341.2, Fat 110.1, SaturatedFat 14.3, Sodium 454.6, Carbohydrate 91, Fiber 17, Sugar 71.8, Protein 11
MOLASSES-CIDER COLESLAW
The dressing for this coleslaw sounds so delicious that I had to post the recipe. This salad is wonderful with bbq brisket or ribs. This is a Williams-Sonoma recipe.
Provided by DailyInspiration
Categories Salad Dressings
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- in a large colander, combine the green and red cabbages. Sprinkle with salt and toss to combine. Let stand in the colander for 30 minutes to 1 hour.
- Spin the cabbages in a salad spinner to remove excess moisture. Transfer the cabbage to a large bowl. Add the green onions and carrots and toss to combine.
- In a small bowl, whisk together the molasses, mustard, mayonnaise and honey. Slowly add the vinegar and whisk vigorously to emulsify. Season the dressing with salt and pepper.
- Pour the dressing over the coleslaw and toss well to combine. Cover and refrigerate for at least 30 minutes or up to 2 hours. Toss the coleslaw again just before serving.
Nutrition Facts : Calories 111.2, Fat 2.9, SaturatedFat 0.4, Cholesterol 1.9, Sodium 165.9, Carbohydrate 20.9, Fiber 4.9, Sugar 12.2, Protein 2.9
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