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.

Calories. Due to the lack of mayonnaise in vinegar cole slaw, the side dish is relatively low in calories. One cup of vinegar cole slaw contains 50 calories, an amount that comprises just 2.5 percent of your total calories, based on a 2,000-calorie diet.

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.

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.

It has a sweet-sour flavor that adds a little brightness to coleslaw dressings with and without mayo. Two more pieces of coleslaw wisdom: Don't forget the freshly ground black pepper, and don't make it more than one hour in advance.

Vinegar-based coleslaw: "Instead of using mayonnaise or creamy dressings, opt for a coleslaw made with vinegar or citrus-based dressings. These versions tend to be lower in calories and fat," Sabat tells us. Perfect!

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.

Both typically harbor a ton of mayo, but coleslaw is nearly always the smarter choice, thanks mainly to its primary ingredient. “Cabbage is going to be a lot lower in calories than potatoes are,” says Amy Goodson, R.D., a Dallas-based sports dietitian.

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.

Why did KFC stop selling coleslaw? ›

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.

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.

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.

Worcestershire Sauce

As with soy sauce, you can always try adding a drizzle of lemon juice and sweetener to Worcestershire to help it replicate balsamic vinegar's flavor more closely.

If your recipe calls for balsamic vinegar and you only have red or white wine vinegar on hand, add a little sweetener like honey or sugar to even out the taste. You can also mix one tablespoon of wine vinegar with two teaspoons of maple syrup to sweeten it naturally.

Cooking uses: Apple cider vinegar and white vinegar are both popular ingredient choices for salad dressings, vinaigrettes, marinades, or seasonings for veggies like beets. White vinegar is clearer and more acidic, making it a better choice for pickling vegetables.

Apple cider vinegar

This vinegar is on the lighter end of the spectrum in terms of tang, but will still add that classic vinegar taste to your meal. It works well in salad dressings as well as pickling and marinating.

Overall, I prefer apple cider vinegar, especially for cooking and dressings. It adds a touch of sweetness and complexity. Plus, it has potential nutritional and health benefits that white vinegar lacks. However, white vinegar's lower pH level makes it better for some uses, like pickling and cleaning.

In conclusion, both apple vinegar and white vinegar have their own merits and uses. Apple vinegar, with its fruity flavour and potential health benefits, is favoured in culinary applications and as a natural remedy. White vinegar, with its high acidity and versatility, shines in cleaning and preserving tasks.