Best 4 Malt Vinegar Coleslaw Rachael Ray Recipes
In the realm of side dishes, coleslaw stands out as a refreshing and versatile accompaniment to a wide array of meals. Its origins can be traced back to the 18th century, with various renditions emerging across cultures. The classic coleslaw, characterized by its crisp cabbage and tangy dressing, has undergone countless adaptations, resulting in a diverse range of recipes. This article presents a collection of delectable coleslaw variations, each with its unique flavor profile and culinary flair. From the classic mayonnaise-based dressing to innovative takes featuring malt vinegar, avocado, and even bacon, these recipes cater to every palate. Embark on a culinary journey and discover the perfect coleslaw to elevate your next meal.
Check out the recipes below so you can choose the best recipe for yourself!
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
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.
MALT VINEGAR OVEN FRIES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 550 degrees F, or highest setting.
- In a large mixing bowl, toss potato wedges with oil and melted butter. Spread potatoes in a single layer on a cookie sheet. Roast potatoes 20 minutes, turning once, until deeply golden all over.
- Season with salt and sprinkle with malt vinegar. Pile fries into a basket or shallow dish, lined with brown paper.
OIL AND VINEGAR SLAW
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 6 to 8 servings; leftovers keep 2 days
Number Of Ingredients 6
Steps:
- Mix vinegar and sugar. Add oil. Add cabbage to dressing and season with salt and pepper. Toss with fingers to combine. Adjust seasoning. Let stand 20 minutes. Re-toss and serve.
Nutrition Facts : Calories 76 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 402 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 1 grams, Sugar 4 grams
RACHEL RAY'S VINEGAR-BASED COLESLAW
Make and share this Rachel Ray's Vinegar-Based Coleslaw recipe from Food.com.
Provided by lecole54
Categories Low Protein
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix vinegar and sugar.
- Add oil.
- Add cabbage to dressing and season with salt and pepper.
- Toss with fingers to combine.
- Adjust seasoning.
- Let stand 20 minutes.
- Re-toss and serve.
Nutrition Facts : Calories 115.2, Fat 6.9, SaturatedFat 1.2, Sodium 603, Carbohydrate 12.9, Fiber 2.8, Sugar 9.9, Protein 1.5
Tips:
- Using a sharp knife or mandoline slicer to thinly slice the cabbage and carrots ensures even cooking and a crisp texture.
- If you don't have a mandoline slicer, you can use a food processor fitted with a slicing blade. Just be careful not to over-process the vegetables, as this can make them mushy.
- To save time, you can buy pre-shredded cabbage and carrots.
- Adding a touch of sugar to the dressing helps balance out the vinegar's acidity and gives the coleslaw a slightly sweet flavor.
- If you like a tangy coleslaw, you can add more vinegar to the dressing. Just be careful not to overdo it, as too much vinegar can make the coleslaw too sour.
- Adding a pinch of celery seeds or caraway seeds to the dressing gives the coleslaw an extra layer of flavor.
- To make a creamy coleslaw, you can add some mayonnaise or sour cream to the dressing. Just be sure to use a light hand, as too much mayonnaise or sour cream can make the coleslaw too heavy.
- Coleslaw can be served immediately after it's made, but it's even better if you let it chill in the refrigerator for at least an hour before serving. This allows the flavors to meld and the coleslaw to become more crisp.
Conclusion:
Malt vinegar coleslaw is a classic side dish that is perfect for summer potlucks and cookouts. It's easy to make and can be tailored to your own personal taste. Whether you like it tangy, sweet, or creamy, there's a malt vinegar coleslaw recipe out there for you. So next time you're looking for a refreshing and delicious side dish, give malt vinegar coleslaw a try.
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