Ingredients
1/4 cup red wine vinegar
2 tablespoons sugar
2 tablespoons peanut or vegetable oil, eyeball it
1 sack, 16 ounces, shredded cabbage mix for slaw salads
1 teaspoon salt
Salt and pepper
Directions
Mix vinegar and sugar. Add oil. Add cabbage to dressing and season with salt and pepper. Toss with fingers to combine. Adjust seasoning. Let stand 20 minutes. Re-toss and serve.
Recipe courtesy of Rachael Ray
CATEGORIES: Cabbage Side Dish Slaw View All
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/oil-and-vinegar-slaw-recipe.html?oc=linkback
Also simple
INGREDIENTS:
1 head green cabbage, thinly sliced or shredded
3 tablespoons white vinegar
1½ tablespoons vegetable oil
Pinch of granulated sugar
Salt and freshly ground black pepper, to taste
3 tablespoons white vinegar
1½ tablespoons vegetable oil
Pinch of granulated sugar
Salt and freshly ground black pepper, to taste
DIRECTIONS:
1. Toss the sliced/shredded cabbage with the vinegar and oil, tossing to coat evenly. Add the sugar, salt and pepper and toss again to evenly distribute. Refrigerate until ready to serve.
9 comments:
I remember the two to one ratio being good for the vinegar to oil. I think I will back off the sugar a little, but need to taste after it sits. Also may increase the dressing amount. Remember to add the heated dressing recipe, but I think that really was too much work.
the heated recipe is from this link,
http://www.food.com/recipe/kittencals-marinated-oil-and-vinegar-coleslaw-118768
has a lot of spice ingredients that I think are unnecessary, except fore the celery seeds. I think celery salt would be the best though, so that will be my next experiment. And I think letting the slaw sit will also help, not sure about the heat.
as I tried the recipe the first time I added more vinegar and oil after tasting. But letting the cabbage sit made everything more watery and enhanced the flavor to the point of being too tart from vinegar. So I need to try again and follow the recipe and then let it sit at least an hour in refrigeration. replacing salt with celery salt would be a nice flavor option.
Replacing the teaspoon of salt with celery salt. Only using one teaspoon of sugar is a tarter flavor. Using apple cider vinegar and peanut oil. My latest batch has two teaspoons of celery salt since I was adding salt to each serving anyway.
Did a batch where it is 1.5 cup bag of slaw, used red wine vinegar, half the guard twice the salt using celery salt. And sesame oil.
To April 22 comment, that recipe came out good, and typo on guard, its 1/2 the sugar. I think the peanut oil is distracting for some people maybe. Try a batch with Apple Cider vinegar.
Oh, and 3tbl equals 1/4 cup. 3tsp equals one Tbl.
did a batch following recipe, except half sugar twice the salt and replacing with celery salt. one red wine, the other apple cider, and both sesame oil
3 tsp of celery salt was too much. peanut oil worked well for me. potentially the bag of cabbage was smaller than usual.
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