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

FAQs

Should I use white vinegar or apple cider vinegar for coleslaw? ›

Distilled white vinegar is a great substitute for apple cider vinegar. Lemon Juice. I don't recommend making a substitution for the lemon juice.

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.

To avoid watery slaw, salt and drain the cabbage before mixing. The challenge: Despite its simplicity, two things have always bothered us about coleslaw: the pool of watery dressing at the bottom of the bowl after a few hours, and the salad's sharpness, regardless of the kind or quality of vinegar used.

If you can't find white you can use regular balsamic vinegar or apple cider vinegar. Dijon Mustard. You can switch up your mustard for a variety of flavor.

According to Burdeos, if you're going to be using it for cooking, white vinegar can be successfully substituted for apple cider vinegar. Just note that it will taste slightly different and obviously won't have that hint of apple flavor if that's also what you're after.

Old Fashioned Amish Vinegar Coleslaw

Made with shredded cabbage, onion, apple cider vinegar, and dry mustard.

KFC coleslaw has a sweet and tangy taste, with a creamy texture. The dressing is made with a blend of mayonnaise, buttermilk, vinegar, sugar, and spices, which gives it its distinct flavor. The coleslaw also contains shredded cabbage and carrots, which add a crisp and fresh texture to the dish.

Or coleslaws — what's the difference? Really nothing. Technically, coleslaw involves cabbage, whether green, red or napa, while the category of slaws can include all kinds of chopped or shredded crunchy vegetables. The two words are used interchangeably for the most part however.

Unlike Lexington style, Eastern style contains no tomatoes. It is purely vinegar and pepper which is used to season after cooking. The coleslaw is also different, swapping out the red for a white mayonnaise-based sauce.

It's the dressing that makes it so bad. Buy the bags without dressing and add, walnuts or pecans, grated cheese, pineapple, apple, sultanas, asian fried noodles.

Should cabbage be salted before making coleslaw? ›

I was intrigued by the culinary curveballs Dolly includes in her version of the classic dish, like chopped dill pickles and sweet pickle juice. But I noticed that she skipped a simple step that I consider vital. For the crunchiest coleslaw, always salt the cabbage first.

Cabbage Core:Issue: The core of the cabbage can be bitter, especially if it's not removed before shredding. Solution: Ensure that you remove the core of the cabbage before shredding it. Cut the cabbage in half, then cut out the triangular core from each half. Old Cabbage:Issue: Older cabbage may develop a bitter taste.

Don't use too much vinegar

If you do add too much and your coleslaw tastes unpleasant or acidic, there are some ways you can balance it out. If you have extra, add more cabbage or veggies so the dressing will spread out more. If you haven't added the condiment mix yet, add more of the other ingredients to compensate.

- 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.

Worcestershire Sauce

As with soy sauce, you can always try adding a drizzle of lemon juice and sweetener to Worcestershire to help it replicate balsamic vinegar's flavor more closely.

White vinegar has a very neutral flavor. It adds acidity to this recipe without masking any of the other flavors. You could substitute rice wine vinegar with little noticeable difference in flavor. Apple cider or white wine vinegars would also be acceptable as there would only be a slight change to the sauce's flavor.

Cider Vinegar: ​Some of the best ways to use apple cider vinegar in cooking are to make marinades and sauces, dressings, along with food preservation. White Vinegar: White vinegar is a versatile ingredient. It's used to make pickles, marinades and sauces, salad dressings, baking, a leavening agent, and to make cheeses.

White vinegar excels in cleaning and is more versatile for cooking due to its high acetic acid content, neutral flavor, and clear appearance. In contrast, raw, non-GMO, unfiltered apple cider vinegar is an ideal choice for medicinal purposes as it contains health-promoting antioxidants, probiotics, and enzymes.

The strong odor of white vinegar can be unpleasant, in which case you can use apple cider vinegar instead. It has the same cleaning properties as white distilled vinegar, but since it's made by fermenting apple juice, it also has a slightly sweet scent.