Tangy Vinegar Coleslaw Recipe (No Mayo Coleslaw!)
This vinegar coleslaw recipe is a no-mayo coleslaw made with finely shredded cabbage, carrots, bell pepper, and onion tossed in a tangy vinaigrette. It’s the perfect side dish.
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Coleslaw is often prepared with mayo for more of a creamy coleslaw, but vinegar-based coleslaw is becoming more and more popular. You’ll find it more in the southern U.S., though it is thankfully working its way northward. This is more of a healthy coleslaw with the vegetables tossed in a tangy vinaigrette. So good!
Let's talk about how to make coleslaw.
Tangy Vinegar Coleslaw Recipe (No Mayo Coleslaw!) - How to Make No-Mayo Coleslaw
Coleslaw Ingredients:
1 medium-sized head of cabbage, shredded
1 large carrot, finely shredded
1 red bell pepper, shredded
1 small red onion, thinly sliced
FOR THE VINAIGRETTE / DRESSING:
1/3 cup olive oil
1/3 cup apple cider vinegar
2 tablespoons honey
1 tablespoon spicy brown mustard
1 tablespoon dried basil
1 teaspoon dry mustard
1 teaspoon celery seed
1 teaspoon red chili flakes
Salt and pepper to taste
Preparation Directions:
Mix the cabbage, carrot, bell pepper, and red onion together in a large bowl.
In a separate small bowl, whisk together the olive oil, vinegar, honey, brown mustard, dried basil, dry mustard, celery seed, red chili flakes, and a bit of salt and pepper.
Pour the vinaigrette into the slaw mixture and toss to coat.
Serve right away, or refrigerate for 1 hour to let the flavors mingle and develop even more flavor.
Recipe Notes & Tips:
You can serve up your vinegar coleslaw right away if you'd like, but I like to let the flavors mingle and develop in the refrigerator, covered, for an hour before serving it up.
Great as a summer side dish, or serve it as a topping on a pulled pork sandwich. Delicious.
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Chapters:
0:00 Tangy Vinegar Coleslaw With NO MAYO
0:39 Chopping Cabbage
1:50 Prepping Pepper
2:40 Slicing Onion
3:23 Shredding Carrot
4:16 Prepping the Dressing
6:13 Combining and Mixing
7:13 Ready to Serve
7:43 Customization
8:08 Serving Suggestions
#recipevideo #recipe #coleslawrecipe #vinegar #cabbage
Lucas Sin Makes 2 Styles of Wonton | In The Kitchen With
Chef Lucas Sin returns to teach you two variations of wonton: northern and southern. He goes through the basic construction and physics of wontons to storage options, cooking methods, and of course how to eat them! Learn a slew of related techniques as well from emulsifying meat fillings, sealing/wrapping. Boiling dumplings, building clear broths, cooking noodles, and finishing oils.
GET THE RECIPES
Northern Wontons:
Southern Wontons:
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VIDEO CHAPTERS
00:00:00 Intro
00:01:18 Northern Style Wontons
00:08:24 Northern Style Broth
00:14:07 Southern Chinese Broth
00:21:03 Southern Style Wontons
00:29:58 Finish Southern Broth
00:33:45 Assemble Everything & Eat
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Cajun Food | Basics with Babish (feat. Isaac Toups)
This week on Basics I'm joined by chef Isaac Toups to show you how to make some amazing Cajun dishes: jambalaya, gumbo, dirty rice, and rillons.
Recipe:
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Ingredients & Shopping List
+ For the Chicken & Sausage Gumbo:
1 lb boneless, skinless, chicken thighs
Kosher salt and freshly ground black pepper
1/2 cup all purpose flour
1/2 cup vegetable oil
6 garlic cloves, minced
2 ribs celery, diced
1 small green bell pepper, diced
1 small white onion, diced
8 ounces beer (just not a light beer!)
4 cups chicken stock
2 bay leaves
1 pound andouille sausage, cut into coins (or smoked kielbasa)
1 Tbsp cayenne pepper
1 Tbsp smoked paprika
Cooked white rice, for serving
Sliced scallions, for garnish
+ For the Rillons:
2 pounds pork belly, skin removed
Kosher salt
2 cups red wine (full bodied like Malbec or Cabernet Sauvignon)
2 cups sugar
Fresh thyme
+ For the Dirty Rice:
1 pound ground beef
Kosher salt and fresh black pepper
1 Tbsp vegetable oil
Cumin, to taste
Cayenne, to taste
1/3 cup beer (not a light one!)
Plus roux and trinity ingredients:
1/4 cup vegetable oil
1/4 cup all purpose flour
1/2 cup diced onion
1/2 cup diced green bell pepper
1/3 cup diced celery
4 cloves garlic, crushed
1/3 cup beer (not a light one!)
2 cups chicken stock
3 cups cooked white rice
Scallions, for garnish
+ For the jambalaya:
Dirty rice (ingredients above)
1 pound andouille sausage, sliced into coins
4 boneless chicken thighs
Chili Cornbread Skillet | Flavor Makers Series | McCormick
Chili and cornbread are a classic pairing and perfect for a warm weather meal, but did you know you can cook them in the same skillet? With just a few ingredients and one skillet, you can whip up a hearty, cold weather meal where your chili is topped by golden cornbread muffins. We make this recipe extra easy with our McCormick® Chili Seasoning Mix, making it a perfect weeknight or anytime meal.
#Chili #Cornbread #ChiliCornbread #OneSkillet #McCormick
???? CHILI CORNBREAD SKILLET INGREDIENTS ????
1 lb ground beef
1 package McCormick® Chili Seasoning Mix:
1 can (15 oz) kidney beans, drained
1 can (14 ½ oz) petite diced tomatoes, undrained
1 cup water
1 package (8 ½ oz) corn muffin mix ????????
1 cup shredded Cheddar cheese ????
¼ cup sliced green onions
CHILI CORNBREAD SKILLET TIMING
⏲ 15 Min Prep Time
⏲ 30m Cook Time
???????? 428 Calories
TIMESTAMP
00:00 – How to make a chili cornbread skillet
00:18 – Ingredients for a one skillet chili meal
01:09 – How to cook chili on the stovetop
01:25 – Ingredients for corn muffins for chili
01:55 – How to cook cornbread muffins with the chili skillet
02:05 – How long to cook chili and cornbread on the stovetop
02:20 – When do you know when cornbread is cooked in a skillet
02:30 – When to add cheese and toppings for chili cornbread skillet
03:00 – Final cooked chili cornbread skillet meal
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Music Credits
Song Name: Otter Pop
Artist Name: Shawn Wasabi
Chili Garlic Noodles: How it should be!
Hope you enjoy this video! Don't forget to take advantage of Audible's special offer: for a limited time, save 60% on your first 3 months of Audible. That’s only $5.95 a month. Give yourself the gift of listening. For more - go to or text pailin to 500 500 (texting for US numbers only).
This recipe is what I believe something called chili garlic noodles should be. In Thailand we have a dish where spaghetti noodles are stir fried with garlic, dried chilies and Thai basil...which actually sounds much better than it is. SO I decided to take that flavour combination and create a version that I think this dish should be.
The result turned out fantastic! Al dente noodles coated in a super umami sauce, loaded with smoky dried chilies and lots of garlic, with anchovies for depth and a touch of Thai basil for freshness.
00:00 Intro
00:35 Cook the noodles
01:15 How to make the chili garlic sauce
05:56 Putting it all together
07:53 Plating and tasting
WRITTEN RECIPE:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
Chili sin carne - Recette
Pour réaliser ce chili sin carne pour 2 personnes, il vous faut
- 240 g de haricots rouges en conserve
- 1 oignon rouge émincé
- 1 gousse d’ail hachée
- ½ avocat
- ½ citron vert
- 2 tomates coupées en dés
- 400 g de pulpe de tomates
- 150 g de maïs en conserve
Poudre de chili :
- 2 cuillères à café d’origan
- 2 cuillères à café de cumin
- 1 cuillère à café de paprika
- ¼ de cuillère à café de piment en poudre
1) Préparer la poudre de chili en mélangeant les épices.
2) Dans une sauteuse, faire revenir oignon et ail avec un filet d’huile d’olive quelques minutes, en remuant, jusqu’à ce qu’ils deviennent translucides.
3) Ajouter la pulpe de tomates, ainsi que la poudre de chili (doser selon ses goûts).
4) Ajouter ensuite les haricots rouges, le maïs et les dés de tomate. Laisser mijoter jusqu’à ce que la sauce épaississe (environ 20 minutes) et réserver au chaud.
5) Enlever la peau du demi avocat puis le couper en fines tranches dans le sens de la longueur, arroser d’un filet de citron vert.
6) Servir le chili avec du riz , en ajoutant quelques tranches d’avocat sur le dessus.
Et après, on mange !
Cette recette est sans poivron mais on peut ajouter également un petit poivron coupé en cubes au début de la recette (en le faisant revenir avec l’oignon et l’ail).