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

FAQs

How do you make Gordon Ramsay homemade coleslaw? ›

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.

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

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.

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.

In addition to white wine vinegar, red wine, sherry, balsamic and cider vinegars can all be used in the same quantities as above. It's really down to personal taste and it's great to have a selection of vinegars in your cupboard to give variety to even the simplest salads.

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.

White wine vinegar offers a relatively neutral flavor that lacks the subtle fruitiness of apple cider vinegar. Add ¼ teaspoon of citrus fruit juice for every tablespoon of white wine vinegar used to mimic the fruitiness for vinaigrettes and salad dressings. Use a 1:1 ratio of white wine vinegar to apple cider vinegar.

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.

What happens if you use white vinegar instead of apple cider vinegar? ›

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.

If you feel that your coleslaw tastes too much like vinegar, or is too acidic or tart, try adding a bit more sugar or salt. Often that will balance out any sharp flavor. Plain white vinegar is a bit stronger in flavor than apple cider or rice vinegar.

That lightly sour note — plus the remaining sweetness of the apple — gives apple cider vinegar an extremely balanced taste that is tangy but not overwhelming. That balanced, multifaceted flavor lends itself well to all different types of coleslaw.

Either way one day wont make a difference as even the use by date is a 'safe' suggestion, usually leaving several more days until it starts to go bad.

Coleslaw has the best texture and flavor the day it's made, but it still keeps well for several days in the fridge. If you're making this coleslaw more than a day ahead, don't skip the salting step above.

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.

What Is Coleslaw Dressing Made Of? This creamy, mayo-based dressing uses ingredients you likely have on hand: sugar, lemon juice, vinegar, salt, pepper, and of course, mayonnaise. The resulting dressing is just the right balance of sweet, tangy, creamy, and peppery!

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.