Vinegar Coleslaw Recipe (No Mayo Coleslaw) | Downshiftology (2024)

FAQs

Can you use regular vinegar instead of apple cider vinegar in coleslaw? ›

Distilled white vinegar is a great substitute for apple cider vinegar.

What is traditional coleslaw made of? Traditional coleslaw is little more than shredded cabbage and a creamy dressing. This recipe adds a bit more flavor with shredded carrots and onion. The creamy dressing is made with mayonnaise, sugar, cider vinegar, salt, and pepper, for a just right tangy-sweet flavor.

Salting the cabbage should be step one of any coleslaw recipe. With the shredded cabbage in a colander, mix in a tablespoon of salt per head of cabbage till it's evenly distributed. The salt will draw out excess water from cabbage while helping preserve the crispiness.

Once you settle on your variety of cabbage, always opt for the freshest heads possible. They should be firm, dense, and heavy with crisp, vibrant, tightly packed leaves. Older, overripe heads often have a more pungent smell and are more likely to taste bitter.

CABBAGE, MAYONNAISE (SOYBEAN OIL, EGG YOLKS [EGG YOLKS, SALT], HIGH FRUCTOSE CORN SYRUP, WHITE DISTILLED VINEGAR, MUSTARD [WATER, DISTILLED VINEGAR, MUSTARD SEED, SALT, SPICES], WATER, SALT), FRUCTOSE, SUGAR, CARROTS, CONTAINS LESS THAN 2% OF APPLE CIDER VINEGAR, GLUCONO DELTA LACTONE, PEA FIBER, ERYTHORBIC ACID (TO ...

Distilled White Vinegar

Use it as an equal swap for apple cider vinegar, but consider adding a splash of fruit juice or a pinch of sugar to balance out the flavor. On its own, distilled white vinegar can be a bit harsh.

Fresh ingredients are key to a good slaw, and KFC does alright for a fast food restaurant. You won't find any wilted cabbage pieces, and the carrots are nice and hard as well. What's more, KFC finely dices everything so you don't have to chew that much, and all the flavors and textures blend perfectly.

The real difference is that the raw, chopped vegetables in coleslaw are primarily cabbage: Napa, red, savoy, or bok choy. Slaw without the cole can feature any crunchy veggie in place of cabbage, including chopped or shredded broccoli, carrots, snow peas, jicama, and more.

In a medium bowl, whisk together the mayo, apple cider vinegar, mustard, maple syrup, celery seeds, salt, and several grinds of fresh pepper. Make the coleslaw. In a large bowl, toss together the cabbage, carrots, and scallions. Pour the dressing over the top and toss to coat.

<br/><br/>Adding horse radish or onion or celery seeds or bacon bits or some other tasty flavors to make it your own is a really good idea.

Why do you put salt on cabbage for coleslaw? ›

Salting the cabbage, carrot, and onion purges excess moisture that would otherwise turn the slaw into a soupy mess. Including sugar (another osmosis-inducing ingredient) balances the flavor. Limiting the purge to five minutes keeps the cabbage crunchy.

How Long Does Coleslaw Last? Assuming that you're storing your coleslaw in the refrigerator — and haven't taken it out for a stretch of time and put it back in — coleslaw can safely last up to five days. However, it's important to remember that this is the maximum amount of time it should be kept.

- Add some sugar or honey to the dish. Sugar and honey can counteract the sourness of vinegar and add some sweetness to the dish. You can start with a small amount and adjust according to your taste.

Rinse! Rinse well to purge the salt. Get rid of the excess water. Squeeze cabbage dry with paper towels or take it for a spin in a salad spinner to remove the excess water.

Cabbage and onions contain sulfur-based compounds and enzymes that are kept apart — and nonreactive — in separate cells when the plants are whole. But when you cut the vegetables, the compounds and enzymes mix, creating pungent, bitter and foul-smelling compounds that repel insects (and people!).

Freshly squeezed lemon juice or pre-squeezed or bottled lemon juice can be an easy substitute for apple cider vinegar, especially for salad dressings and marinades, as lemon juice and apple cider vinegar are both fruity and acidic. Use a 1:1 ratio of lemon juice to apple cider vinegar.

For 1 tablespoon of white vinegar, swap in 1 tablespoon of either lemon juice, lime juice, cider vinegar, or malt vinegar.

Don't have ACV in your pantry? Try it with white vinegar, white wine vinegar, rice vinegar, or even a blend of different vinegars. Dill: I love dill pickles so I used fresh dill in this recipe. Fresh dill works best in this recipe to really infuse the flavor into the pickling solution for the cucumbers to soak up.

Then roast the bones in a hot oven till they get lovely and dark -- this accomplishes two things: enhanced flavor due to caramelization and cracked bones. Now you're ready for the vinegar and water to simmer. Do you have to use apple cider vinegar in your bone broth? No -- any acid will do.