Oil And Vinegar Coleslaw Dressing Recipes

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TASTIER-THAN- HECK OIL AND VINEGAR COLESLAW DRESSING

Make and share this Tastier-Than- Heck Oil and Vinegar Coleslaw Dressing recipe from Food.com.

Provided by Tiomarrano

Categories     Salad Dressings

Time 19m

Yield 6 serving(s)

Number Of Ingredients 7



Tastier-Than- Heck Oil and Vinegar Coleslaw Dressing image

Steps:

  • In food processor or with grater,chop the onion so fine it is almost liquefied.
  • Mix in other ingredients with the ground up onion and using a food processor emulsify the dressing. Dressing, can, however, simply be mixed using a wire whisk in the traditional way.
  • Add to your favorite cole slaw recipe.

Nutrition Facts : Calories 324, Fat 24.3, SaturatedFat 3.1, Sodium 389.7, Carbohydrate 26.6, Fiber 0.3, Sugar 25.5, Protein 0.3

3/4 cup sugar
3/4 cup vinegar
2/3 cup oil
1 teaspoon garlic salt
1 teaspoon celery seed
1 teaspoon additional salt (optional ( make to your own taste)
1 small onion, pureed

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

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

KITTENCAL'S MARINATED OIL AND VINEGAR COLESLAW

I make this quite often for BBQ parties and everyone loves it! plan ahead, this salad must be prepared a day ahead and left in the fridge overnight to blend the flavors, it will take on a completely different flavor --- I have even added in lightly blanched broccoli and/or cauliflower florets to the veggies, feel free to add in whatever you want to --- remember to add in the white sugar to suit taste if you prefer a sweeter coleslaw adjust the sugar amount, I have added up to about 1 cup, taste the dressing before adding to the salad if you think it needs more sugar then add it into the dressing before mixing into the slaw just make certain to whisk very well so that the sugar is mixed in completely.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time P1DT15m

Yield 6-8 serving(s)

Number Of Ingredients 13



Kittencal's Marinated Oil and Vinegar Coleslaw image

Steps:

  • In a large bowl, mix the vegetables together.
  • Mix first 6 dressing ingredients together in a small saucepan; bring to a boil.
  • Remove from heat then immediately add in the oil and white sugar; mix to combine until the sugar is completely dissolved, then pour the hot mixture over the veggies.
  • Allow to sit out at room temperature for 1 hour stirring occasionally with a spoon.
  • Cover and refrigerate for 24 hours stirring occasionally, I just keep a spoon in the bowl and just mix every time I open the fridge.
  • Season with freshly ground black pepper (if desired) before serving.

1 large cabbage (shredded or finely chopped)
1 small green bell pepper, sliced
2 green onions, chopped (or use sweet onion)
2 large carrots, peeled and shredded (hand-squeeze excess moisture out)
3/4 cup white vinegar
1 teaspoon seasoning salt (or use white salt to taste)
1 tablespoon brown sugar (or to taste)
1 1/2 teaspoons celery seeds
2 -3 tablespoons prepared mustard
1/2-1 teaspoon garlic powder (optional)
2/3 cup vegetable oil
1/2 cup white sugar (can add up to 3/4 cup)
black pepper (optional)

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