Best 2 Make Ahead Slaw Recipes
Indulge in the delightful world of coleslaw, a refreshing and versatile side dish that complements a wide range of meals. Originating from the Dutch word "koolsla," meaning "cabbage salad," coleslaw has evolved into a culinary masterpiece with countless variations. This article presents a comprehensive guide to making coleslaw, featuring three distinct recipes that cater to different taste preferences. Whether you favor a classic coleslaw, a tangy vinegar-based version, or a creamy, mayonnaise-rich rendition, you'll find a recipe that suits your palate. Discover the secrets of creating the perfect coleslaw, from selecting the ideal cabbage to mastering the art of slicing and dressing. Prepare to tantalize your taste buds with this crisp, crunchy, and flavorful salad.
Here are our top 2 tried and tested recipes!
SPECTACULAR OVERNIGHT SLAW
To come up with this dish, I used a number of different recipes, plus some ideas of my own. It's great for a potluck because it's made the night before and the flavor keeps getting better. Whenever I serve it, I'm inundated with recipe requests. -Ruth Lovett, Bay City, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Combine cabbage, onion, peppers and olives. In a large saucepan, mix remaining ingredients; bring to a boil. Cook and stir 1 minute. Pour over vegetables, and stir gently. Cover and refrigerate overnight. Mix well before serving.
Nutrition Facts : Calories 120 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 267mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein.
SERIOUSLY GOOD HOMEMADE COLESLAW
With a generous amount of acidity from apple cider vinegar and Dijon mustard, our coleslaw recipe is anything but dull. Instead, it is packed with fresh, lively flavors that wake up anything you serve with it. Unlike some of the more traditional or popular recipes for coleslaw, we skip the addition of sugar to our coleslaw dressing. Try this as a topping to sandwiches, served next to ultra-savory meats, like braised beef or pork. Or, mound some on top of your next hot dog or hamburger. Sugar: We find that the cabbage and carrots are sweet enough. If you disagree, add a teaspoon or two of sugar (or honey) to the dressing before mixing with the cabbage and carrot.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 25m
Yield Makes approximately 10 servings
Number Of Ingredients 10
Steps:
- Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
- Add the shredded carrot and parsley to the cabbage and toss to mix.
- In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional sugar.
- Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool).
- If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.
Nutrition Facts : Calories 183, Protein 2 g, Carbohydrate 7 g, Fiber 3 g, Sugar 4 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 9 mg
Tips:
- Choose the right cabbage: Green cabbage is the most common type of cabbage used for coleslaw, but you can also use red cabbage or a combination of both. Red cabbage will give your slaw a beautiful purple hue.
- Shred the cabbage finely: This will help the slaw absorb the dressing better and make it easier to eat.
- Use a variety of vegetables: In addition to cabbage, you can add other vegetables to your slaw, such as carrots, celery, bell peppers, and radishes.
- Make the dressing ahead of time: The dressing can be made up to 3 days in advance and stored in the refrigerator. This will save you time when you're ready to assemble the slaw.
- Let the slaw marinate: After you've assembled the slaw, let it marinate in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld together and develop.
- Serve chilled: Coleslaw is best served chilled. You can chill it for up to 3 days in advance.
Conclusion:
Make-ahead slaw is a delicious and versatile dish that can be enjoyed as a side dish, a main course, or a snack. It's also a great way to use up leftover vegetables. With a little planning, you can have a delicious and healthy slaw ready to enjoy in no time.
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