Tangy Marinated Cole Slaw Recipes

Steps:

• In a large bowl, combine the cabbage, carrots, green pepper and onion. In a small bowl, whisk the dressing ingredients. Pour over cabbage mixture and toss to coat. Cover and chill for 4 hours before serving.

Steps:

• Pour 1/2 cup cider vinegar into a small saucepan. Add one cup sugar, stirring constantly to dissolve. Heat the mixture over medium heat until it begins to boil and all of the sugar is completely dissolved into the vinegar. Set the mixture aside and allow it to return to room temperature. You may also place the mixture in the refrigerator or freezer to cool it down faster, but don't leave it too long or it will turn into a syrup and be harder to work with.
• Mix the cabbage, carrots and mayo in a bowl. Add approximately half of the vinegar mixture and mix until it is evenly distributed throughout the coleslaw. Add more of the mixture for a sweeter and tangier coleslaw. Add the salt and pepper to taste. Serve immediately or refrigerate for later use.

Steps:

• Toss the cabbage and peppers and place into a strainer resting over a bowl to drain for 2 hours. Then place into a mason jar.
• In a small saucepan, bring the vinegar, sugar, mustard seed, and celery seed to a boil. Pour over the cabbage and the peppers. Store in the refrigerator for 3 days before serving.
• Yield:
• Preparation time: Cooking time: 5 minutes Ease of preparation: easy

Steps:

• Toss the coleslaw mix, mayonnaise, pickled jalapenos and pickling juice, vinegar, oil, onion and salt and pepper to taste in a large bowl. If the slaw seems too dry, add more vinegar and oil.

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.

Steps:

• Dice cabbage, green pepper, red pepper, jalapenos, and onion.
• Place in large bowl.
• In small bowl mix together salt, sugar, oil, vinegar, and water.
• Mix well.
• Pour over cabbage, peppers, and onions and mix thoroughly.
• Cover and refrigerate overnight.
• Before serving, mix well.

Steps:

• Mix vinegar, sugar, oil, mustard, celery seed, salt and pepper. Pour over cabbage, onion, and pimiento; toss to mix well. Cover and chill at least 24 hours. Salad keeps 3-4 days in refrigerator.