Best 4 Red Cabbage Vinegar Based Cole Slaw Recipes
**Red Cabbage Vinegar-Based Cole Slaw: A Refreshing and Tangy Side Dish**
Indulge your taste buds with the vibrant and tangy Red Cabbage Vinegar-Based Cole Slaw. This classic coleslaw recipe gets a delightful twist from red cabbage, adding a beautiful pop of color and a slightly peppery flavor. With three variations to choose from, this coleslaw is incredibly versatile, catering to various dietary preferences and flavor profiles. Whether you prefer a classic vinegar-based dressing, a creamy mayonnaise-based dressing, or a healthier oil-free version, this recipe has got you covered. So, get ready to enjoy a refreshing and crunchy side dish that complements any grilled or fried protein, or simply as a standalone snack.
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.
NORTH WOODS INN COPYCAT RED CABBAGE SALAD
/raw-carrot-apple-beetroot-and-red-cabbage-salad-578145716-582137215f9b581c0b1abe2d.jpg)
This red cabbage salad recipe is a copycat of the vinegar-based coleslaw at North Woods Inn in California. Lawry's seasoning provides great flavor.
Provided by Peggy Trowbridge Filippone
Categories Side Dish
Time P2DT15m
Yield 8
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Shred half of the cabbage finely and the other half coarsely. Place in a large bowl.
- In a small bowl or measuring cup, whisk together the vegetable oil, red wine vinegar, sugar, onion powder, salt, black pepper, and seasoned salt.
- Toss the dressing with the cabbage. Transfer it to a zip-top bag or covered container and refrigerate for at least 48 hours or until the cabbage turns a deep red, softens a bit, and the flavors meld together. If you have the time, let the salad sit for four or five days.
- Serve chilled or at room temperature and enjoy.
Nutrition Facts : Calories 161 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 736 mg, Sugar 6 g, Fat 14 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
RED CABBAGE SLAW
Provided by Sunny Anderson
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together vinegar and sugar until dissolved. Slowly whisk in oil, celery seed, salt and pepper to taste. Toss in cabbage, carrots, red onion and raisins to coat well. Cover and let sit at least 1 hour.
ALICE WATERS'S COLESLAW
Provided by Jason Epstein
Categories easy, side dish
Time 2h15m
Yield 8 to 12 servings
Number Of Ingredients 10
Steps:
- Quarter the cabbage through the core; cut out the core. Cut the quarters crosswise in half; finely shred, using a sharp knife. Place shredded cabbage in a very large bowl or pot (you will have about 5 1/2 quarts). Cut open the jalapeño, discard the seeds and dice it fine. Add diced jalapeño, onion and cilantro to the cabbage and toss to mix. Sprinkle with the lime juice, vinegar, oil, salt, pepper and sugar, and toss to coat.
- Let slaw sit for 1 hour, tossing occasionally. Drain; taste and adjust seasonings. Wait another hour. Serve at room temperature.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 6 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 303 milligrams, Sugar 4 grams
Tips
- To create a more vibrant slaw, select a vivid red cabbage.
- Finely slice the cabbage to achieve a uniform texture. A mandoline or food processor can assist with this task.
- Use a sharp knife to thinly slice the onion for a consistent bite.
- For a refreshing twist, incorporate julienned carrots or shredded apples into the slaw.
- Adjust the vinegar and sugar quantities to achieve your preferred balance of flavors.
- Allow the slaw to marinate for at least 30 minutes prior to serving to allow the flavors to meld.
Conclusion
Red cabbage slaw, steeped in a tangy vinegar-based dressing, is a versatile dish that complements a variety of meals. Whether served as a refreshing side salad, a zesty topping for tacos or sandwiches, or an accompaniment to grilled meats, this slaw brings a vibrant color and a delightful crunch to any culinary creation. The flexibility of this recipe allows for creative experimentation with different vegetables, herbs, and spices, making it a customizable dish that can be tailored to individual preferences. Remember to select the best ingredients and adjust the seasoning to achieve a harmonious balance of flavors. With its vibrant hue and zesty taste, red cabbage slaw is sure to become a staple in your culinary repertoire.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
