Best Sweet And Tangy Coleslaw Recipes

Sweet and Tangy Coleslaw image

Provided by Food Network

Time 8h15m

Yield generous 2 quarts, about 8 servings

Number Of Ingredients 20

1 1/3 cups sugar
1 cup white vinegar
2 1/2 pounds cabbage, shredded
2 cups finely chopped celery
3 medium carrots, shredded
1 green bell pepper, finely chopped
2/3 cup finely chopped onion
1 teaspoon celery seed
1 teaspoon mustard seed
Salt
Freshly ground black pepper
Essence, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

In a small saucepan combine the sugar and vinegar and heat, stirring occasionally, until sugar is dissolved. Set aside to cool completely before proceeding.
Assemble remaining ingredients in a large, non-reactive mixing bowl and pour cooled sugar-vinegar mixture over all. Toss well to combine, cover with plastic wrap, and refrigerate overnight before serving.
When ready to serve, season with salt, freshly ground black pepper, and Essence, to taste, and toss thoroughly to combine.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.

SWEET AND TANGY COLESLAW WITH FENNEL AND ORANGE image

Yield 4 servings

Number Of Ingredients 9

1/3 cup apple cider vinegar, plus extra for seasoning
2 tablespoons vegetable oil
3 tablespoons juice plus 1 teaspoon grated zest from 1 orange
1/4 teaspoon pepper
1/2 large green cabbage (about 1 pound), core removed, and shredded fine (about 6 cups)
Table salt
1/4 cup sugar, plus extra for seasoning
1/2 small fennel bulb, cored and thinly sliced (about 1/2 cup) plus 1 tablespoon minced fennel fronds
1/4 cup golden raisins

Steps:

1. Combine vinegar, oil, orange juice, and pepper in medium glass or metal bowl. Place bowl in freezer until vinegar mixture is well chilled, at least 15 minutes and up to 30 minutes. 2. While mixture chills, toss cabbage with 1 teaspoon salt and sugar in large microwave-safe bowl. Cover with large plate and microwave on high power for 1 minute. Stir briefly, recover, and continue to microwave on high power until cabbage is partially wilted and has reduced in volume by one-third, 30 to 60 seconds longer. 3. Transfer cabbage to salad spinner and spin cabbage until excess water is removed, 10 to 20 seconds. Remove bowl from freezer, add cabbage, orange zest, fennel, fennel fronds, and raisins to cold vinegar mixture and toss to combine. Adjust flavor with sugar or vinegar and season with salt to taste. Refrigerate until chilled, about 15 minutes. Toss again before serving.

SWEET AND TANGY ANGEL 'S HAIR COLESLAW image

Number Of Ingredients 4

*angel hair cut cabbage
*macintosh or fuji apples
*sweet onions, (such as Vidalia or Texas Sweets),sliced paper thin
*Kraft Coleslaw Dressing

Steps:

cut apples into bite-size cubes, tosss in lemon juice *slice sweet onion paper thin Throw bag of angelhair cabbage into bowl with apples, raisins, onion, and coleslaw dressing into serving bowl and toss. Serve immediately

SWEET AND TANGY COLESLAW image

Yield 4 People

Number Of Ingredients 8

Steps:

Combine 1/4 cup vinegar, oil, celery seed and pepper in a medium glass bowl. Place bowl in freezer until vinegar mixture is chilled. (15-30min) While mixture chills, toss cabbage with 1/4 c sugar and 1 tsp salt in a large microwave-safe bowl. Cover with a plate 1 minute High. Combine mixture with wilted cabbage and chill.