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

FAQs

Should I use white vinegar or apple cider vinegar for coleslaw? ›

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

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.

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.

Coleslaw is an excellent side to make in advance. Many people enjoy the convenience of making the night before it's needed and this can help the flavor develop. In general, a vinegar-based coleslaw will keep better than a mayonnaise slaw. When refrigerated in a sealed container, it will be good for three to five days.

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.

In terms of acidity, apple cider vinegar is slightly less acidic than white distilled vinegar. These differences in flavor and acidity can affect the taste and texture of a recipe. In many cases it is. It depends on what it is used for.

Mayonnaise/Miracle Whip

Considering that most coleslaw recipes use mayonnaise, it's safe to assume that KFC does it as well. With its fat, its salt, and its slightly acidic taste, mayo is exactly what's needed to balance and enhance the vinegar, salt, and sugar found in coleslaw.

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.

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.

Don't use too much vinegar

If you do add too much and your coleslaw tastes unpleasant or acidic, there are some ways you can balance it out. If you have extra, add more cabbage or veggies so the dressing will spread out more. If you haven't added the condiment mix yet, add more of the other ingredients to compensate.

Why does my homemade coleslaw taste bitter? ›

Cabbage Core:Issue: The core of the cabbage can be bitter, especially if it's not removed before shredding. Solution: Ensure that you remove the core of the cabbage before shredding it. Cut the cabbage in half, then cut out the triangular core from each half. Old Cabbage:Issue: Older cabbage may develop a bitter taste.

Listeria is a foodborne illness caused by bacteria that is able to grow at refrigeration temperatures. Outbreaks in recent years have been linked to contaminated coleslaw, milk, and cheese. Listeria is caused by bacteria frequently found in soil, water and plant matter.

Although vinegar cole slaw does have some nutritional drawbacks, it is rich in at least one vitamin. A cup of this food provides 27 percent of the daily suggested intake of vitamin C but just 1 percent of the daily suggested intake of vitamin A.

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.

Because apple cider vinegar is made from apples rather than barley, corn rice or wine, it gives pickles a mellower taste. Using a white distilled vinegar, for example, will create a harsher flavour. But as well as being gentler on your palate, using apple cider vinegar also adds health benefits to pickles.

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.

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.

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.