Vinegar Cole Slaw 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

Cider Vinegar Coleslaw image

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.

Ingredients

1/2 cup apple cider vinegar
2 tablespoons superfine sugar
1 teaspoon celery salt
3 tablespoons vegetable oil
8 cups shredded green cabbage (about 1/2 head)
1 cup shredded carrots
Kosher salt and freshly ground pepper
1 cup chopped fresh parsley
2 scallions, thinly sliced

SWEET AND-SOUR COLESLAW

With a vinegar and sugar base, this tart but refreshing coleslaw is perfect for summer and packed with veggies.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 3h15m

Yield 8

Number Of Ingredients 10

Sweet and-Sour Coleslaw image

Steps:

In large glass or plastic bowl, place cabbage, carrot, bell pepper and onions. In tightly covered container, shake remaining ingredients. Pour over vegetables; stir.
Cover; refrigerate at least 3 hours, stirring several times, until chilled and flavors are blended. Stir before serving; serve with slotted spoon.

Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 15 g, TransFat 0 g

Ingredients

1/2 medium head green cabbage, finely shredded (4 cups)
1 large carrot, finely shredded (1 cup)
1 medium green bell pepper, chopped (1 cup)
4 medium green onions, thinly sliced (1/4 cup)
1/2 cup sugar
1/2 cup white wine vinegar, white vinegar or cider vinegar
1/4 cup vegetable oil
1 teaspoon ground mustard
1/2 teaspoon celery seed
1/2 teaspoon salt

COLE SLAW (VINEGAR BASED)

Vinegar based cole slaw, without sugar or fat. I use this with bagged coleslaw mix from the grocery.

Provided by Scotty Callies Mom

Categories Vegetable

Time 5m

Yield 6 serving(s)

Number Of Ingredients 8

Cole Slaw (Vinegar Based) image

Steps:

In large bowl with lid mix slaw mix, onion and celery seeds.
Pour splenda over salad.
Mix water and vinegar and pour over salad.
Refrigerate overnight stirring periodically.
You can also put in large zipper bag and turn instead of stirring.

Ingredients

1 lb coleslaw mix
2 tablespoons minced onions
1/2 teaspoon celery seed
1/2 cup vinegar
1/4 cup Splenda sugar substitute
2 tablespoons water
green peppers (optional) or sweet red pepper, chopped (optional)
salt

GERMAN COLESLAW

This recipe has been handed down through generations of German families in northern Idaho. Everyone around here makes it. It's good served either warm or cold.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 14-18 servings.

Number Of Ingredients 7

German Coleslaw image

Steps:

In a large bowl, combine cabbage and onions. In a saucepan, combine the sugar, vinegar, celery seed and salt; bring to a boil. Add oil; return to boiling and cook until sugar dissolves. Pour over cabbage; toss gently. Chill.

Nutrition Facts : Calories 126 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 206mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.

Ingredients

1 medium head cabbage, finely shredded
3 to 4 green onions, sliced
3/4 cup sugar
3/4 cup vinegar
1-1/2 teaspoons celery seed
1-1/2 teaspoons salt
3/4 cup canola oil