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10 minutes coleslaw recipe
Coleslaw is a classic salad made with finely shredded cabbage and often combined with other vegetables. It is typically dressed with a creamy mayonnaise-based dressing or a tangy vinaigrette. Coleslaw is a versatile side dish that complements a wide range of main courses and is commonly served at barbecues, picnics, and alongside fried or grilled foods.
James C Delmage on Instagram: "This New York Deli Coleslaw is a gamechanger!🤩 It’t easy to make and is the perfect dish for all summer barbecues and get-togethers! Recipe below👇 ⭐ INGREDIENTS FOR THE BRINE 1/3 cup white vinegar 1/3 cup water 1/3 cup sugar 3 tablespoons vegetable oil 1/2 cup grated onion 1 1/4 teaspoons fine sea salt 1/2 teaspoon white pepper REMAINING INGREDIENTS 1 medium green cabbage finely shredded, about 10 cups worth 3/4 cup mayonnaise - plus more to achieve a smooth consistency 1 medium carrot - shredded ⭐ INSTRUCTIONS FOR THE BRINE 1.In a large bowl, whisk together all of the brine ingredients and set aside. FOR THE COLESLAW 1.Slice the cabbage into very thin pieces about 2-3 inches in length. Using a mandoline makes the process much easier. 2.In a large bowl, m
Cole Slaw | Homemade Cole Slaw is the perfect side dish for any summer BBQ and the leftovers are great to enjoy all week long. Don't buy that soggy stuff in the... | By Blue Jean Chef | Everybody loves coleslaw but some people like it with a vinaigrette. Some people like a creamy coleslaw. Both versions are really easy to make and I'm going to show you how. No matter which version you like better, they both start the same way and that is with cabbage. Coleslaw is a cabbage-based salad. Now, I've started with some red cabbage already in my bowls here. You can use red cabbage and green cabbage or you can use one or the other. I'm also going to add some carrot for some color. Now, I also want some onion. You can use red onion which is what I have used or you can use white onion. White onion and green cabbage to make a beautiful classic white coleslaw but of course, my trick with onions all will is to soak them in water first. I soak them in water that takes out some of that harsh flavor that lingers when you have onion. Take it out of that water, strain it off, and then we'll add that to the cabbage as well. Now, I'm going to add the main ingredient which is green cabbage. First, you're going to cut off that stem. Use a good sharp knife, a big knife in this case. Then, put that cord down and grab yourself a towel. Whenever you're cutting through something big like this, you want to cover the end of the knife with a towel just in case that slips. Cut it in half again. Cut out that core. The core runs just along here with a little triangular cut just like this and now you can go ahead and shred that cabbage. Remember to keep your fingertips tucked inside as you slice down those nice thin strips. When you get to the end like this, flip the cabbage over and now it's much, much easier to slice. So, I always want more green cabbage and red cabbage. I'm going to go with about three cups of green cabbage and this can be rough estimates. It doesn't have to be exact. The secret to coleslaw that stays crunchy even after the dressing's been put on it is to salt it first. So give it a good half teaspoon to a teaspoon worth of salt and don't worry because that salt now we're going to leave out of the dressings. So we've already salted it. Toss it around and then let this sit while you make your dressings. That will allow it to keep its crispiness after you've added your dressing. First up the vinaigrette. I'm going to start by heating white wine vinaigrette on the stove top. To that white wine vinaigrette I'm going to add some sugar, some mustard powder, some celery seed. We're going to whisk all this together until the sugar has dissolved. Once that has boiled and you can feel the sugar's dissolved, turn off the heat and then we're going to go ahead and whisk in some vegetable oil. That's it. That's the dressing. All you have to do now is pour this while it's still warm over your cabbage and toss it all together. The creamy version of the dressing of course starts with mayonnaise. In here I have some mayonnaise already. I'm going to add some apple cider vinaigrette. I'm going to add a little bit of sugar. And this time instead of dry mustard powder I'm going to use a spicy brown mustard, celery seed, and let's mix that all together. Now, with that all mixed together, we're going to put that onto our cabbage and toss everything together. Now, if you want to make your coleslaw a couple days ahead of time, just remember that tip of salting the cabbage first before you put the dressing on. The longer the cabbage sits with the salt, the longer it will hold its crisp after you have dressed it. So, here's your beautiful summertime colorful coleslaw two ways but both ways super easy to make.
Cole Slaw | Homemade Cole Slaw is the perfect side dish for any summer BBQ and the leftovers are great to enjoy all week long. Don't buy that soggy stuff in the... | By Blue Jean Chef | Everybody loves coleslaw but some people like it with a vinaigrette. Some people like a creamy coleslaw. Both versions are really easy to make and I'm going to show you how. No matter which version you like better, they both start the same way and that is with cabbage. Coleslaw is a cabbage-based salad. Now, I've started with some red cabbage already in my bowls here. You can use red cabbage and green cabbage or you can use one or the other. I'm also going to add some carrot for some color. Now, I also want some onion. You can use red onion which is what I have used or you can use white onion. White onion a
Kaleb Wyse on Instagram: "Grandma’s cabbage dressing is a runaway success year after year. It’s that time of year when this dressing is on repeat and always in my fridge! - 3/4 cup neutral oil (avocado, safflower, grapeseed) - 1/4 cup vinegar - 1 tsp celery seed - 1 tsp dry mustard - 1 tsp salt - 3 tbsp honey - 1/4 cup roughly chopped onion"
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Mediterranean Diet Meal Challenge on Instagram: "Get ready to make the best coleslaw salad of your life 🥗🤩, your taste buds won’t believe what they’re missing until you dive into this crisp and creamy delight. Get ready to crave coleslaw like never before! 😋👌 Cre by @med.recipes Preparation time: 20 minutes Serving size: 4 people Ingredients: 1 small head of white cabbage 1 tablespoon white vinegar 3 grated carrots For the dressing: 1 cup mayonnaise 1/4 cup liquid milk 1/4 cup orange juice 2 tablespoons sugar 1/4 teaspoon salt Preparation: Finely chop the cabbage and grate the carrots. In a bowl of water, add the vinegar and soak the cabbage for 10 minutes, then strain and dry it well. Mix the dressing ingredients together. Add the dressing to the vegetables and mix well. Pour into
Allrecipes on Instagram: "“FINALLY....a coleslaw recipe with NO SUGAR!! I love it! Of course, Blue Cheese is my favorite cheese too!! mmmm Delicious!!!” — AR home cook Barbara Jodi’s Original Blue Cheese Coleslaw might be a little different than what you’re used to, but blue cheese lovers are in for a real treat! Hot tip: it’s especially amazing served with a buffalo sauce pulled pork sandwich. 🔥 Grab the recipe through the #linkinbio! 📸 by Allrecipes Allstar @lutzflcat"
Vegan Plan on Instagram: ""GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.planvn 1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Theplantbasedschool 1️⃣ Creamy Easy Coleslaw ⭐️ RECIPES: GO TO www.theplantbasedschool.com and search 🔍 “Coleslaw” You'll love our homemade coleslaw because it's easy to make with a few simple vegetables, you can prep it in advance, and it's tasty and indulgent while being light and refreshing. The secret is all in the dressing, which we make with a combination of mayonnaise (we use our homemade vegan mayo but any other mayo works) and Greek-style yogurt (non-dairy yogurt works well too). ⭐️ INGREDIENTS: 4 cups (12 ounces) (360 grams) green cabbage thinly cut with a knife, mando