Recipe by dfb
"This is a very good vinegar based coleslaw recipe. Try it; you will like it."
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apple cider vinegar
ground black pepper
shredded green cabbage
2 2/3 cups
shredded red cabbage
thinly sliced green onion
carrots, peeled and shredded
minced red bell pepper
I didn't have the different types of cabbage so I used the pre-shredded cabbage/carrot mix from the store. Fantastic recipe!
HINT: to prevent over watery slaw, place the cabbage in a strainer and coat/toss with plenty of salt. Put the strainer on top of a bowl and let it sit for about an hour. You will see all the excess water in the bowl from the cabbage. RINSE IT WELL until the salt taste is gone. Then mix rinsed cabbage with the other ingredients and let it sit over night. The "empty" cabbage will then be able to soak up the flavors of the vinegar, honey and seasonings. This will totally change your slaw taste.
This just wasn't for us. We prefer the creamy coleslaw with more seasonings.
This coleslaw isn't only very attractive with its many colors, it tastes as good as it looks. Thanks for such a wonderful recipe.
This is a very simple but tastey cole slaw recipe. I made it even simpler but just using a bag of preshredded cabbage from the bagged salad aisle. It already had two colors of cabbage & carrots. I shredded another carrot into it and still added the green onion & red pepper. First time I made it, we felt it needed just a little extra something. The second time I added a splash of lemon juice & a little extra salt to the dressing. We liked it better that way. But even as written, for as easy & quick as it was to put together, we enjoyed it.
I was surprised this didn't taste super sweet because of the amount of honey in it. But that's ok, I didn't really want a sweet dressing. I've been trying to duplicate a slaw they serve at our favorite Mexican restaurant, this isn't it but it's not bad.
Very nice. I do add craisons to the mix to add a touch of sweet/tartness.
Since we do love our desserts, I’m always looking for ways to cut back on carbs and calories in other dishes. I actually do prefer mayonnaise-based coleslaws, but this vinegar-based version was quite delicious. I liked the idea of a touch of honey but not the full amount called for, so I cut back on it considerably. For additional color and flavor I added some chopped fresh dill. And, since the only seasoning called for was salt, some Penzey’s Fox Point Seasoning.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 32
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