Best 7 Marinated Slaw Recipes
Are you looking for a refreshing and flavorful side dish that is easy to make and perfect for any occasion? Look no further than marinated slaw! This delightful dish combines the crunch of cabbage, carrots, and other vegetables with a tangy and flavorful marinade. Whether you are hosting a summer barbecue, a potluck dinner, or just looking for a quick and healthy snack, marinated slaw is sure to be a crowd-pleaser. With so many different variations and recipes to choose from, finding the right marinated slaw to suit your taste buds is a breeze. From classic vinegar-based marinades to creamy mayonnaise-based dressings, there is something for everyone. So grab your vegetables and get ready to explore the world of marinated slaw!
Here are our top 7 tried and tested recipes!
PICNIC MARINATED SUMMER SLAW
Oh, such a summertime taste. This easy-to-prepare slaw was given to me by a neighbor who said a little lady from her church gave it to her! A refreshing and delightful change for slaws. Tastes delicious after allowing to marinate for several hours. Enjoy!
Provided by rosebud434
Categories Salad Coleslaw Recipes No Mayo
Time 2h25m
Yield 8
Number Of Ingredients 9
Steps:
- Combine cabbage, cucumber, green bell pepper, tomato, and green onions in a large bowl.
- Cook and stir sugar, vegetable oil, vinegar, salt, and pepper together in a saucepan over medium heat until sugar dissolves, about 5 minutes. Remove from heat and allow to cool. Pour marinade over vegetables and stir to coat. Marinate slaw in the refrigerator for at least 2 hours.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 17 g, Fat 13.8 g, Fiber 1.5 g, Protein 1 g, SaturatedFat 2.2 g, Sodium 7.2 mg, Sugar 14.2 g
MARINATED SLAW
This is a delectable dish that looks as good as it tastes. Mother usually saved this recipe for special occasions, but when she did make it, we sure enjoyed it. The best part is the mouthwatering dressing that even tempted us while it cooked.-Mary McGuire, Graham, North Carolina
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8-10 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cabbage, pimientos, green pepper and onion; set aside. In a small saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. , Pour over cabbage mixture; toss to coat. Cover and refrigerate 4 hours or overnight.
Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.
MARINATED SLAW
Steps:
- Toss the cabbage and peppers and place into a strainer resting over a bowl to drain for 2 hours. Then place into a mason jar.
- In a small saucepan, bring the vinegar, sugar, mustard seed, and celery seed to a boil. Pour over the cabbage and the peppers. Store in the refrigerator for 3 days before serving.
- Yield:
- Preparation time: Cooking time: 5 minutes Ease of preparation: easy
TANGY MARINATED COLE SLAW
Make and share this Tangy Marinated Cole Slaw recipe from Food.com.
Provided by CJAY8248
Categories < 30 Mins
Time 30m
Yield 1 large bowl salad, 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Mix vinegar, sugar, oil, mustard, celery seed, salt and pepper. Pour over cabbage, onion, and pimiento; toss to mix well. Cover and chill at least 24 hours. Salad keeps 3-4 days in refrigerator.
HOISIN MARINATED CHICKEN WITH NAPA SLAW
Steps:
- Mix all ingredients together and marinate chicken, covered and refrigerated at least 4 hours, preferably overnight. On a hot grill, season chicken and cook through, about 8 minutes a side. Be careful not to burn the skin.
- SLAW: In a bowl, whisk together fish sauce, vinegar, chile flakes, basil and sugar. Toss together the vegetables together and add to vinaigrette. Toss well and check for seasoning. This should rest for 10 minutes before serving.
SOUTHWEST "CHILI" BURGERS WITH AVOCADO CREMA AND LIME-MARINATED SLAW
Steps:
- To make the slaw: mix all the slaw ingredients together. Set aside for at least 30 minutes to let flavors meld.
- Prepare charcoal grill for medium-hot direct-heat cooking.
- To make the Chili Rojo: add all chili ingredients, except extra wine, to a blender or food processor. Puree thoroughly, using extra wine if necessary to make a thick, smooth sauce.
- To make the burger patties: take 6 tablespoons ground beef and mix with 6 tablespoons Chile Rojo. Make 6 equal hand-formed patties with the remaining ground beef. Place 2 tablespoons of the chile mixture onto the center of each patty. Carefully enclose each patty around the chile mixture to form a ball. Carefully flatten each ball back into a thick patty, keeping the chile mixture inside. Season the patties liberally with salt and pepper.
- To make the Crema: mash the avocados in a food processor or with a potato masher. Add the rest of the ingredients and fold gently until thoroughly mixed.
- When the grill is hot, oil the grill rack and cook the burgers over a medium-high flame until done, about 3 minutes per side for medium rare. If the exterior of the patties begins to burn, move them to a cooler side of the grill until the centers have had a chance to cook. Add a slice of cheese to each patty about 1 minute before they are done. Let patties rest off the heat for 1 or 2 minutes after cooking, and meanwhile toast the buns on a cooler side of the grill.
- To assemble the burgers: spread each bun bottom with a layer of Avocado Crema. Add about 1/3 cup slaw, a patty with melted cheese, then a tablespoon of chili ketchup, and finally the bun top.
MARINATED BROCCOLI SLAW
Great change from mayo-based slaws! I use a bag of pre-shredded broccoli slaw that includes shredded broccoli stalks, carrots, and red cabbage. But I bet the marinade would be great for a cabbage slaw, too. This gains flavor as it sits--best after a day in the refrigerator, but still good with a few hours to chill. Time does not include chilling. I estimated six servings. Its probably several more than that, but *some* of us had rather large portions.
Provided by Just Garlic
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Empty the bag of shredded veggies into a very large mixing bowl (or Tupperware container, if you're brave enough to simply cap and shake to distribute the marinade).
- In a small sauce pan, combine the vinegar, salt, garlic powder, pepper (if desired), brown sugar, soy sauce, and mustard. Cover and bring to a boil.
- Remove from the heat and add the sugar and oil, stirring or whisking to dissolve. (I probably use a bit less than 2/3 cup of vegetable oil--maybe 2/3 cup minus 3 TB? If it tastes a bit strong or you need to stretch the marinade a bit further, use the full amount.).
- Allow the marinade to cool, then pour over the veggies and mix thoroughly.
- Refrigerate and enjoy!
Nutrition Facts : Calories 301.1, Fat 24.4, SaturatedFat 3.1, Sodium 614.6, Carbohydrate 20.1, Fiber 0.3, Sugar 19.1, Protein 0.6
Tips:
- Choose the right cabbage. Green cabbage is the most common type used for coleslaw, but you can also use red cabbage or a combination of the two. Red cabbage will give your slaw a beautiful purple hue.
- Shred the cabbage finely. This will help the slaw to absorb the marinade more easily and will make it easier to eat.
- Use a variety of vegetables. In addition to cabbage, you can add other vegetables to your slaw, such as carrots, celery, bell peppers, and onions. This will add color, flavor, and texture to the dish.
- Make your own dressing. A simple vinaigrette dressing is all you need to make a delicious coleslaw. You can also use a store-bought dressing, but be sure to taste it first to make sure it's not too sweet or vinegary.
- Let the slaw marinate. This will allow the flavors to meld and will make the slaw more flavorful. You can marinate the slaw for as little as 30 minutes or for up to overnight.
- Serve the slaw chilled. Coleslaw is best served cold, so be sure to chill it for at least 30 minutes before serving.
Conclusion:
Coleslaw is a versatile dish that can be served as a side dish, a topping, or even as a main course. It's a great way to use up leftover vegetables, and it's also a healthy and delicious option. With so many different variations to choose from, there's sure to be a coleslaw recipe that everyone will enjoy.
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