Southern Vinegar Slaw Recipes

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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

SOUTHERN COLESLAW

Best coleslaw ever! Great for grilling just about anything!

Provided by Angie Evans

Categories     Salad     Coleslaw Recipes     With Mayo

Time 1h20m

Yield 6

Number Of Ingredients 8



Southern Coleslaw image

Steps:

  • In a large bowl, stir together the vinegar, sugar, mayonnaise and mustard. Add the cabbage, eggs and bacon, and toss lightly to coat with the dressing. Season with salt and pepper. Refrigerate for 1 hour before serving to blend flavors.

Nutrition Facts : Calories 322.1 calories, Carbohydrate 13.4 g, Cholesterol 106.6 mg, Fat 23.7 g, Fiber 4.9 g, Protein 15.4 g, SaturatedFat 6 g, Sodium 813.9 mg, Sugar 7.3 g

1 tablespoon red wine vinegar
1 teaspoon white sugar
⅓ cup mayonnaise
1 tablespoon coarse-grain brown mustard
1 head cabbage, cored and shredded
2 hard-cooked eggs, peeled and chopped
6 slices crisply cooked bacon, crumbled
salt and pepper to taste

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