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Pickled onion and raisin coleslaw recipe

Pickled onion and raisin coleslaw recipe


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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Cabbage salad

This simple coleslaw with cabbage, leeks, red pepper, raisins and pickled onions is bursting with sweet and sour flavours. It's great for barbecue parties or keep it in a lunchbox without adding the vinaigrette and you can use it up over a few days.

1 person made this

IngredientsServes: 6

  • 400g green cabbage, thinly sliced or shredded
  • 200g leek, thinly sliced or shredded
  • 125g pickled silverskin onions, drained and sliced
  • 75g raisins
  • 1 red pepper, seeded and diced
  • salad vinaigrette for drizzling (optional)

MethodPrep:15min ›Ready in:15min

  1. Mix the finely sliced cabbage, leeks, pickled onions and raisins together in a bowl. Add the diced red pepper and drizzle vinaigrette on top; toss and serve.

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English Style Pickled Onions

Pickled onions were a staple in my husband’s home when he was growing up. He spent his middle school and high school years in England and pickled onions where a part of many meals in their home.

It did not take long before I heard stories from my English mother-in-law about how quickly the pickled onions would magically disappear out of their pantry with hungry teenage boys of course being the culprits.

I knew I had to try my hand at making these and in the beginning my in-laws would bring me back the spices I could use to make them with from England, but over time they stopped going back to England so I had to find a new source for the spices here in the US.

I also found it harder to find the malt vinegar in any type of quantity so I decided it was time to come up with my own recipe that I could do with ingredients I could get locally.

My version of these favorites uses a mix of vinegars, as malt vinegar can be very expensive and comes in small bottles. There are a few restaurant supply stores that carry malt vinegar in gallon containers so if you are lucky enough to have access to it, going with all malt vinegar is definitely the way to go. I did a mix of 1/2 malt vinegar and 1/2 white vinegar and the results came out almost as good as the originals.

The pickled onions themselves are easy to make, I used the small onions from my garden, the best size is about an inch in diameter but you can also use a bit larger, or if you are unable to find anything but boiler sized onions you can also cut them in half or quarters if you want. Shallots also work very well for this recipe if you have access to them.

Peel and clean the onions then place them in a large bowl. Add the salt and water you want the water to cover the onions completely so add more water if the 4 cups is not quite enough.

Let the onions soak for at least 4 hours but up to 24 hours. I let mine soak for 4 to 6 hours for the best crispness.

While you are soaking your onions you will want to make your spiced vinegar, this is simply vinegar and pickling spices. I make mine when I am ready to pack the onions in jars and pour it over the onions while the mixture is still hot.

Give the onions a good rinse before packing them in quart jars. If the onions are small you should not have a problem packing them into 2 quart jars, but if the onions are bigger you will either want to cut some of the onions into halves or quarters or in my case I just added an extra pint jar.

If you come up a bit short on spiced vinegar simply add a bit more vinegar to the top of the jar to ensure the onions are completely covered.

I have water bath canned these before, but found that my husband likes them better not canned, the canning process made them a bit softer than what he was used to. If you have cool root cellar you can store them there, but if like me you have hot humid summers and no place cool to store things then you will be better offer either canning them or storing them in the fridge. I have two fridges so keeping them in the fridge works great for us.


How to craft amazing tacos

If you’re a longtime reader here, you’ll know that I’m a little taco obsessed.

Sure, I make mostly paleo and all gluten free recipes, but that doesn’t mean I can’t enjoy the best damn tacos around!

Heck, wrote an e-book all about building epic tacos. (You can get it for free by signing up for my e-mail list!)

And one of my best tips in that e-book is nestled in the details of how to customize your own epic tacos from the ground up. That tip is: tacos are best with some crunch. The best way to achieve that? Toppings!

Many toppings can help you achieve a little crunch, like fresh pico de gallo, lettuce, diced onion, pickled veggies, radish, or, in this case, slaw.

I couldn’t think of a better pairing for a BBQ taco than a simply-made coleslaw made with cabbage and a bit of mayo-based dressing. It definitely adds crunch!


Spiced pickled shallots

If you like a very crunchy shallot, feel free to break these open after 10 days of pickling, but 3-4 weeks pickling will give you a more traditional texture. To sterilise jars, wash in hot soapy water then rinse and dry on a tray in a 160C/fan 140C/gas 3 oven until completely dry.

Ingredients

  • shallots 1kg, choose the smallest ones you can find
  • fine sea salt 100g
  • malt vinegar 400ml
  • cider vinegar 400ml
  • caster sugar 100g
  • yellow mustard seeds 1 tbsp
  • mixed peppercorns 1 tbsp
  • dried chilli flakes 2 tsp
  • bay leaves 4
  • thyme sprigs 8

Method

Peel the shallots. To do this, trim the base and peel from there, taking the first layer away as well. If you have trouble then pour boiling water over them, leave to cool, then drain and peel, trimming the ends. Put the shallots in a bowl, sprinkle with the salt and leave overnight, giving them a stir a couple of times to make sure they’re well coated in the salt.


Ingredients for ice box coleslaw:

1/2 of a large head of cabbage or 1 small head chopped or grated (I just chop mine)

1 small purple onion, chopped (can use regular onion)

1/2 cup white granulated sugar

Combine cabbage, onion, green pepper, carrot, celery seeds, salt and pepper in a large bowl. Set aside. Combine sugar, vinegar, oil and dry mustard in a saucepan and bring to a boil on top of the stove. Remove and let cool. Toss dressing with slaw mixture. Refrigerate several hours or overnight. Makes 7 to 8 cups coleslaw. Keeps up to a week refrigerated. Enjoy!

If you like this recipe, you might also like my recipe for Regular Coleslaw.


The Sarson’s Story

The Sarson’s history started in 1794, when we first started making vinegar. Today, we make six million litres of Sarson’s vinegar every year.

The Malt Process

It’s not easy creating the distinctive Sarson’s flavour. But we’ve been following this technique for the past 200 years and we wouldn’t have it any other way.

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Delicious Recipes - Gordon Ramsay

INGREDIENTS:
1 kg Ox tail (piece)
200 g Onion
200 g Tomato
3 Spoon cooking oil
DIRECTIONS:
SAUCE 1
3 Spoon cooking wine
2 Spoon soy sauce
2 Spoon black bean sauce
2 Spoon ketchup
1/2 Spoon sugar
2 cup of Water
DIRECTIONS:
SAUCE 2
1 Spoon water
1 teaspoon of Corn starch
DIRECTIONS:
1. Cook water 2 litre and bring it to boil
2. Put ox tail into boiling water and cook for 2 mins, then set aside
3. Cut onion and tomoto into pieces, about 5 cm
4. Heat cooking oil in wok, stir and fry onion, wait till onion are soft
then put tomoto into wok and cook for 2 more mins
5. Put ox tail into wok and add sauce 1. When it start to boil and cover
the wok and use low heat, allow to cook for 2 hours
6. After procedure 5, add sauce 2 into the wok, carefully stir and cook for
2 mins with medium heat. Posted to -Recipes Digest V4 #085 by ELAINE TSAI
on Mar 25, 1997


Serving Suggestions

The dressing is sweet and oniony, and bright and tangy with vinegar. With a sprinkling of little celery seeds, this simple dish packs in tons of flavor. It’s great with so many meals!

I like to serve this coleslaw salad without mayo with our favorite Sloppy Joes, and with main entrees that are hot off the backyard grill. It’s pretty awesome with this crispy-skinned Beer Can Chicken and these Easy Grilled Pork Chops. Also think about serving this side dish with my Margarita Grilled Shrimp, yum!

It also works especially great with recipes utilizing barbecue sauce and other flavorful sauces or marinades. Imagine the coleslaw salad alongside Grilled Honey Chipotle Chicken Kebabs (shown above), Grilled Sriracha Honey Mustard Beef Kebabs, or Teriyaki Grilled Pork Tenderloin. It would also be a lovely side for my Grilled Turkey Tenderloin with Brown Sugar and Whole Grain Mustard!


Pickled onion and raisin coleslaw recipe - Recipes

I adore coleslaw, particularly with a jacket potato. It's just one of those perfectly simple food combinations. Traditionally, coleslaws can be deceptively high in propoints/kcal, but not my Slice-of-Slim version! This delicious salad is 0pp/approx.85kcal per portion and very quick and simple to make.

I've found a really cheap and cheaty way to make up the basis of the coleslaw with no shredding or chopping to be done! Sainsbury's sell this 700g huge bag of stirfry veggies for £1. It has shredded cabbage, carrot and onion like a traditional coleslaw but also contains beansprouts and chinese leaves. I find this makes the coleslaw really refreshing. The only additional vegetable I add is a few sliced spring onions.

If you use this bag of vegetables, it makes 4 generous portions.

For the dressing:(For 4 servings)

4 tablespoons Hellmans Lighter than Light Mayonnaise

1 teaspoon Artificial Granular Sweetener

1 tablespoon Seasoned Rice Vinegar

In the base of a large mixing bowl, measure out the mayonnaise.

Mix the vinegar, sweetener and pepper into the mayo, blending to a smooth mixture.

Gradually add the veggies including the spring onions to the dressing, coating evenly with until everything is thoroughly mixed together.

Serve with cold meats, grilled chicken or salmon or a simple jacket potato for a delicious, filling meal.


Lexington Red Coleslaw

Iain Bagwell / Getty Images

In Lexington, North Carolina, they make a red slaw by adding ketchup to the cabbage and cider vinegar recipe. It is also spiced up with cayenne, chili powder, and hot sauce. Lexington red coleslaw goes perfectly with barbecue pork or chicken, either as a side dish or on a sandwich. Enjoy this regional variation.



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