Best Coleslaw With Boiled Dressing Recipes

THE BEST VINEGAR COLESLAW

Steps:

• Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
• Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.

GRANDMA'S OLD FASHIONED BOILED DRESSING

Steps:

• In the bottom of a double boiler (medium saucepan) add 1" of water and turn the heat to medium.
• In the top bowl of the double boiler (glass bowl that can rest slightly in the saucepan but not touch the water) add the mustard powder, sugar, salt, flour and water. Whisk to combine.
• In a small bowl whisk together the egg yolks and vinegar. Pour that into the water mixture and whisk.
• Place the bowl on top of the double boiler and keep whisking until the mixture thickens and can coat the back of a spoon. 8-10 minutes.
• Remove the bowl from the heat and whisk in the butter. Once the butter is incorporated, add in the cream, whisking to blend.
• Add in the celery seed and pepper. Taste for salt.
• Pour into a glass container and once, cool, cover and store in the fridge for up to one week.

COLESLAW BOILED DRESSING RECIPE

Steps:

• Combine shredded cabbage, onion, and green pepper in a large bowl.
• Heat dressing ingredients in a medium saucepan until sugar is dissolved and syrup is boiling.
• Pour boiling syrup over cabbage and let stand until salad is cold (do not stir). When cold, cover and place in refrigerator to chill for 24 hours. When ready to serve, stir to mix cabbage. It's nice because you can make it days ahead.

CAROLINA COLE SLAW

Steps:

• Combine vinegar, sugar, oil, mustard and celery seeds in nonaluminum medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil. Remove from heat. Season with salt and pepper. Cool completely.
• Combine cabbage, onion and green pepper in large bowl. Add dressing; toss to coat. Cover; refrigerate until cold, tossing occasionally, at least 2 hours. (Can be made1 day ahead. Cover; keep refrigerated.)

AMISH CREAMY COLESLAW WITH BOILED DRESSING

Steps:

• In small saucepan, beat the eggs thoroughly; add the sugar, flour, salt and mustard.
• Combine the vinegar and the water and beat into the egg mixture, then add the butter or oil.
• Cook over low heat, stirring constantly until thick, about 5-8 minutes. The mixture will be very lumpy looking (not to worry) beat it to smoothness.
• When very thick, remove from heat and beat in cream or milk. Cool.
• this can be made a day ahead and refrigerated.
• In a large bowl, combine all of the coleslaw ingredients.
• Add the cooled dressing and toss lightly to coat with the dressing.

COLESLAW WITH BOILED DRESSING

Steps:

• Cut the cabbage in half through the core. Place in a bowl of cold water and refrigerate for 1 hour.
• Make the dressing by mixing together the flour, mustard, sugar and cayenne in a heavy saucepan. Add the butter and melt over low heat. Whisk in the yolks. Quickly add the milk and vinegar and whisk until combined. Stir until the mixture coats the back of a spoon. Season with salt. Transfer to a bowl and chill.
• Drain the cabbage. Cut in half again, core and thinly slice. In a large bowl, combine the cabbage, dressing and celery seed. Season to taste with salt and more celery seed if desired.

SUSAN'S VINAIGRETTE COLESLAW

Steps:

• Whisk apple cider vinegar, canola oil, sugar, dry mustard, poppy seeds, black pepper, salt, and hot pepper sauce in a bowl, stirring until sugar has dissolved.
• Mix cabbage with carrots in a large salad bowl and pour dressing over slaw. Stir to coat. Refrigerate at least 2 hours before serving.

EASY COLESLAW DRESSING

Steps:

• Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy.

ANGIE'S DAD'S BEST CABBAGE COLESLAW

Steps:

• In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.

COOKED COLESLAW DRESSING

Steps:

• Combine all ingredients except the mustard in a small saucepan.
• Bring to a boil over high heat, reduce heat to medium.
• Boil 5 minutes, stirring occasionally.
• Reduce heat if it cooks "too bubbly".
• Cover and chill in refrigerator.
• When completely chilled, whisk in mustard.

COLESLAW DRESSING

Steps:

• In a medium saucepan, stir together the egg yolk, sugar, mustard, butter and vinegar. Whisk together over medium heat and boil until thick. Remove from heat and cool. Whisk in the half-and-half. Refrigerate until using.

HOMEMADE COLESLAW DRESSING

Steps:

• In a heavy saucepan, whisk the sugar, salt, mustard, paprika and egg yolks until smooth. Gradually whisk in water and vinegar. Cook and stir over medium heat until a thermometer reads 160° and mixture is thickened. Remove from the heat; cool to room temperature., Place the cabbage in a bowl; add dressing and toss to coat. Refrigerate until serving.