Vinegar Coleslaw Recipe (2024)

FAQs

Is apple cider vinegar or white vinegar better for coleslaw? ›

Apple cider or white wine vinegar are both fine. The rule is to use a vinegar that is compatible with the flavors in the dish, so a light sauce probably wouldn't he best with a red wine vinegar, but you can use what you like. You might also substitute lemon or lime juice, depending on what you're making.

In a bowl mix together 2 Tbs vinegar, juice of half lemon, 3 Tbs mayonnaise, 1 tsp sugar, 1 tsp salt and pepper and mix well. Add the dressing into the cabbage and mix well. Let sit for 15 minutes before serving as a healthy side dish to your burger!

Which vinegar do you use for coleslaw? I'd recommend a white wine vinegar or white malt vinegar for green cabbage or red wine/ balsamic for red cabbage. Green cabbage is the king in my opinion and deserves a good white vinegar dressing.

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.

Whether your coleslaw is with or without mayonnaise, simple or chock-full of ingredients, a splash of this vinegar adds a welcome fruity and tangy note that's more balanced and not as sharp as other types of vinegar, like white or red wine vinegar.

Since it comes from apples, it has a higher nutritional value than white vinegar, and its tamer smell and lighter taste make it more versatile for cooking than the clear stuff.

KFC's coleslaw stands out because of its sweet and tangy dressing, but the slaw's texture is what makes it one of a kind. The very finely chopped cabbage and carrots are a stark contrast to the typical stringy shredded veggies found in bagged coleslaw mix.

Mary Brown's shreds fresh cabbage and carrots in house, and tops it with a creamy dressing. The freshly shredded veggies give you a light yet satisfying crunch while the dressing gives you the tanginess you're looking for.

The fast food chain was forced to stop selling its coleslaw tubs when a supply issue meant the slaw would have to be served up without the dressing. “We are currently experiencing a supply issue with our KFC coleslaw dressing,” a KFC spokesperson said. The slaw is made up of cabbage and carrots coated in mayonnaise.

Store leftover coleslaw in the fridge in an airtight container, preferably storing the dressing and the veggies separately to prevent the coleslaw from getting too soggy. Leftover shredded veggies will last for 3-5 days in the fridge. And the vinegar dressing can last for up to 2 weeks.

Can I use Worcestershire sauce instead of balsamic vinegar? ›

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.

Distilled white vinegar is a great substitute for apple cider vinegar. Lemon Juice.

Old Fashioned Amish Vinegar Coleslaw

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

Texture. Coleslaw is traditionally made with finely shredded cabbage, resulting in a softer and more delicate texture. Slaw, on the other hand, can have varying textures depending on the vegetables used and how they are prepared (e.g., shredded, grated, or julienned).

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.

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.

Apple cider vinegar

This vinegar is on the lighter end of the spectrum in terms of tang, but will still add that classic vinegar taste to your meal. It works well in salad dressings as well as pickling and marinating.

In conclusion, both apple vinegar and white vinegar have their own merits and uses. Apple vinegar, with its fruity flavour and potential health benefits, is favoured in culinary applications and as a natural remedy. White vinegar, with its high acidity and versatility, shines in cleaning and preserving tasks.

While apple cider vinegar can contain some probiotics due to the fermentation of apple juice, white vinegar is typically more refined and processed, which eliminates most, if not all, of the beneficial bacteria.