Vinegar Coleslaw Recipe (2024)

FAQs

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

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.

KFC coleslaw has a sweet and tangy taste, with a creamy texture. The dressing is made with a blend of mayonnaise, buttermilk, vinegar, sugar, and spices, which gives it its distinct flavor. The coleslaw also contains shredded cabbage and carrots, which add a crisp and fresh texture to the dish.

It's a basic vinaigrette slaw that's been around since the beginning of time, made using oil and vinegar, and called "forever slaw" because it will keep for a long time in the refrigerator, even up to a month or so - not that it'll be around that long really.

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.

It has a sweet-sour flavor that adds a little brightness to coleslaw dressings with and without mayo.

Just note that apple cider vinegar has a slightly sweeter and fruitier flavor compared to the more neutral taste of white vinegar. So, the substitution may alter the taste of your recipe slightly. But for most dishes, the substitution should work just fine!

Worst: Extra Crispy

Here's where "crispy" is a code word for "steer clear." The extra crispy recipe is by far the least healthful of KFC's chicken options. A single breast will set you back 530 calories, 35 grams of fat, and 6 grams of saturated fat.

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.

Yes, coleslaw can be healthy! The base of coleslaw is shredded vegetables (traditionally cabbage), so inherently coleslaw is vitamin- and fiber-packed and good for you. The issue is the dressing. Most traditional creamy coleslaw dressing is made with high fat ingredients like mayo and has sugar added too.

The more cut surface area a food item has, the more moist nooks and crannies there are for bacteria to thrive in. So when looking at a cookout staple like coleslaw, where the cabbage is shredded, there's plenty of opportunity for bacterial growth.

Can I freeze coleslaw? ›

You can keep coleslaw in the freezer for up to 1 month. Any longer than that, and the texture will change too much. I find it helpful to add a use-by date to your bags before putting them in the freezer. Dates help me keep track of what needs eating up without having to do too much mental arithmetic!

Red cabbage, red radishes, and red onions have pigments that bleed into the slaw and turn it pink after several hours. Red cabbage can also stain plastic bowls. Red cabbage slaws also look bleached out after several hours. As a result, leftovers of slaws with these ingredients can look funny.

Amish Vinegar Slaw or Old Fashioned Coleslaw is lighter and tangier than a classic mayo based slaw. Made with shredded cabbage, onion, apple cider vinegar, and dry mustard. This is the perfect quick Side Dish that you can bring along to BBQs, potlucks, and family gatherings.

The real difference is that the raw, chopped vegetables in coleslaw are primarily cabbage: Napa, red, savoy, or bok choy. Slaw without the cole can feature any crunchy veggie in place of cabbage, including chopped or shredded broccoli, carrots, snow peas, jicama, and more.

Bagged or ready-to-eat, fresh-cut produce

If the product is not labeled "washed," "triple washed," or "ready-to-eat," it must be washed before eating.

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

Apple cider vinegar makes a great 1:1 substitution for white wine vinegar in any dish that might benefit from sour apple notes. Try it in German potato salad or warm farro salad, or use it in the pickling liquid for giardiniera or the marinade for sheet pan honey-Dijon chicken and vegetables.

While ACV is favored for its health benefits and mild taste, white vinegar is a popular choice for its strong cleaning properties and versatility in cooking. It's recommended to consume 1-2 tablespoons of ACV diluted in water daily for health benefits or take apple cider vinegar capsules or gummies.

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.