Old fashioned coleslaw with vinegar is a tangy, sweet, crunchy slaw that will keep you coming back for more. With a dressing made from vinegar and oil, it is better suited to picnics and parties in the hot summer months than the perhaps better-known mayonnaise-based versions.
Old Fashioned Coleslaw with Vinegar
Think of making this old fashioned slaw as being a bit like brining pickles. The cabbage will keep nicely for several days in an airtight container.
You’ll want to serve it with a slotted spoon or with tongs to drain the liquid from the cabbage. This is a slaw that you need to taste to truly understand. It’s irresistible to me.
Don’t toss out any leftover brine from the recipe, though. It is so full of flavor! You can add it to this Roast Beef or this Slow Cooker Pot Roast.
You can even toss the leftover brine into a fresh salad for a tangy sweet dressing.
Vinegar Slaw Recipe
To make this vinegar slaw, you’ll need the following ingredients:
- cabbage
- onion
- sugar
- vinegar
- olive oil
- celery seed
- kosher salt
- mustard
- pepper
Amish Coleslaw
Combine the cabbage and onion in a large bowl and set aside. Combine the sugar, vinegar, oil, celery seed, salt, mustard, and pepper in a small saucepan and bring to a boil.
Reduce the heat and simmer, stirring frequently, until the sugar has dissolved, about 3 minutes.
Remove from the heat and allow the dressing to cool for about 10 minutes before pouring it over the cabbage mixture. Toss well to coat.
Serve immediately or refrigerate until ready to serve.
Cabbage Recipes
I am a huge fan of cabbage. The number of cabbage recipes here aside from this Amish slaw bears me out.
Full of spiced ground beef and covered in tangy tomato sauce, cabbage roll casserole is a hearty stick-to-your-ribs meal. With all the flavor of the more labor-intensive Cabbage Rolls and a minimum of effort, this is a dinner-time win.
Fluffy mashed potatoes with sauteed cabbage and bacon add up to Colcannon – a side dish that everyone loves for pretty much any occasion! This Colcannon Recipe is the ultimate in mashed potato dishes.
Spicy sausage, tender white beans, fresh cabbage, hearty broth, and plenty of Mexican spices come together in this delicious cabbage soup recipe that your whole family is going to love.
Half a box of pasta, a pound of sausage, and some green cabbage that was tucked in the fridge add up to a winning last-minute meal the whole family loves in this Cabbage Sausage Pasta.
Amish Coleslaw
Ingredients
- 1 medium head green cabbage shredded thin, about 8 cups
- 1 medium yellow onion thinly sliced, about 1 cup
- 1 cup white sugar
- ¾ cup vinegar
- ⅓ cup light flavored olive oil
- 1 teaspoon celery seed
- 1¼ teaspoons kosher salt
- 1 teaspoon yellow mustard
- ¼ teaspoon freshly ground black pepper
Instructions
-
Combine the cabbage and onion in a large bowl and set aside.
-
Combine the sugar, vinegar, oil, celery seed, salt, mustard, and pepper in a small saucepan and bring to a boil. Reduce the heat and simmer, stirring frequently, until the sugar has dissolved, about 3 minutes.
-
Remove from the heat and allow the dressing to cool for about 10 minutes before pouring it over the cabbage mixture. Toss well to coat. Serve immediately or refrigerate until ready to serve.
Nutrition
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