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Dressing: 1/2 cup apple cider vinegar or rice vinegar 2 tbsp vegetable oil 1/4 - 1/2 cup sugar (to taste) 1 1/2 tsp kosher salt 1/2 tsp ground or whole celery seed 1/4 tsp dry mustard 2 1/8 tsp black pepper 3. (Edit: I have since doubled the amount of celery seed, mustard, and pepper.) Combine all ingredients for the dressing and mix thoroughly ...
Combine the following: 1 cup mayo. 1 tbsp malt vinegar. 1/2 tsp apple cider vinegar. 1tsp salt. 1tsp freshly ground black pepper medley. 1.5 tsp celery seed. Mix the shredded veggies with the dressing, then chill. For those that like a sweeter cole slaw, I'll generally add 2 tsp of sugar.
I made a red cabbage slaw over the weekend that was really good and really easy. 1 head red cabbage sliced, 1 red onion sliced, 2 fresno peppers chopped, 1 cup rice wine vinegar, 1/2 cup olive oil, salt, pepper. Combine in a big bowl and mix, then cover and store in a fridge. The longer the better (within reason).
In a large bowl, combine the shredded green cabbage, sliced green bell pepper, and finely chopped hot peppers. In a separate bowl, whisk together the white wine vinegar, olive oil, honey (or maple syrup), Dijon mustard, salt, and pepper to create the dressing. Pour the dressing over the cabbage and pepper mixture.
All recipes are welcome as long as it keep with the spirit of the sub! This is the place for recipe copies of famous/commercial recipes. Kfc's coleslaw. Tested 100%. 1- Mix the ingredints really well before adding the cabbage and carrots. 2- Use high quality mayonnaise.
Add to mixing bowl. Add a tablespoon or two of salt and mix thouroughly, adding another tablespoon of salt. It’s not as much as it sounds like and won’t taste super salty when you’re done. It’s a lot of mix. The salt draws out the moisture and makes it wet. Add about 1 tablespoon of black pepper.
Put in a plastic container with a lid and shake the heck out of it to evenly distribute. Let that sit for about an hour, then add just enough mayo to make the liquid turn creamy. I dont like a creamy coleslaw, and I dont care for a straight up vinegar slaw. But the two combined, light on the mayo, perfect. 1.
Mix all except the coleslaw mix in a large bowl and let sit for a bit to meld the flavors. Mix a few times. Add coleslaw mix into your big bowl or pot. Stir. Bottom to top. Put in fridge 1 hour. stir and serve. My basic slaw
1-2 tbsp white or apple cider vinegar. 2-3 tbsp lemon juice. + a tablespoon or so of finely minced celery leaves if you don't have celery salt. Add a few shredded carrots in with your cabbage as well. It's best made the day before, stir it a few times, keep pressed down into the dressing with plastic wrap. 2.
Lightly salt the shredded cabbage for about an hour to help draw the water out. Then wrap it in a clean cotton towel or cheesecloth and twist to squeeze out excess water. Never eat soggy slaw again. Damn, that's a good tip .something something the real pro tip...