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| Catchy Coleslaw |
"This cole slaw has a vinaigrette-style dressing instead of a traditional creamy dressing. It would be good for picnics or where a salad needs to sit out. If you like vinegar-based dressings, this one can be addictive."
Ingredients :
- 6 cups shredded green cabbage
- 1 1/2 cups shredded carrot
- 1 cup shredded red cabbage
- 1/2 cup shredded onion
- 1/4 cup kosher salt
- 1 cup cider vinegar
- 1 cup white sugar
- 1 tablespoon celery seed
- 1 tablespoon dry mustard
- 1/4 cup vegetable oil
- ground black pepper to taste
Instructions :
| Prep : 30M | Cook : 8M | Ready in : 3H5M |
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- Toss green cabbage, carrot, red cabbage, and onion in a colander and sprinkle with kosher salt. Set aside to drip for 30 minutes.
- Heat cider vinegar, sugar, celery seed, and dry mustard together in a small saucepan over medium-low heat, stirring until sugar has dissolved. Remove from heat and let cool.
- Squeeze as much juice as possible from cabbage mixture and transfer vegetables to a serving bowl. Pour vinegar mixture to taste over vegetables and drizzle vegetable oil over the top. Sprinkle with black pepper and stir coleslaw to coat with dressing. Refrigerate 2 hours before serving for flavors to blend.
Notes :
- Use your food processor for the shredding. It cuts down the time quite a bit as well as makes a nice texture of a longer shred versus tiny grated bits of cabbage. You can use less sugar, about 3/4 cup if desired.
- The nutrition data for this recipe includes the full amount of the salt. The actual amount of the salt consumed will vary.
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