Oil and Vinegar Coleslaw

I’ve talked at great length this summer about my aversion to mayonnaise-based salads and side dishes. I have even recreated some of those – egg salad, potato salad and macaroni salad – with lighter amounts of mayonnaise to suit my picky tastes. I have always been a huge fan of coleslaw, but like many of those other classic dishes, some coleslaw just swims in a mayonnaise dressing, which gives me a case of the gags. While I do like mayonnaise versions that use a modest amount, I also love a good oil and vinegar coleslaw. It’s flavors are bright and fresh, and a huge bonus is that you don’t have to worry about spoilage occurring at outdoor picnics on hot summer days.

This recipe is really quite quick and easy. You take a head of cabbage…

Halve it, and then thinly slice it or shred it (if you want to use your food processor).

All that’s left to do is throw it into a bowl, add the seasonings and toss well to combine. If you refrigerate before serving the flavors will be given a chance to meld together. I highly recommend it!

P.S. Stay tuned tomorrow to see how I use both my homemade French fries and this coleslaw in one meal. If you’re from Pittsburgh you may have a pretty good idea of what I’m making ๐Ÿ˜‰

One year ago: Quiche Lorraine Pizza
Two years ago: Anise-Almond Biscotti
Three years ago: Beef Wellington

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Oil & Vinegar Coleslaw

Ingredients:

1 head green cabbage, thinly sliced or shredded

3 tablespoons white vinegar

1ยฝ tablespoons vegetable oil

Pinch of granulated sugar

Salt and freshly ground black pepper, to taste


Directions:

1. Toss the sliced/shredded cabbage with the vinegar and oil, tossing to coat evenly. Add the sugar, salt and pepper and toss again to evenly distribute. Refrigerate until ready to serve.


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