Oil and Vinegar Coleslaw
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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 ;-)
One year ago: Quiche Lorraine Pizza
Two years ago: Anise-Almond Biscotti
Three years ago: Beef Wellington[/donotprint]
Oil & Vinegar Coleslaw
Ingredients
- 1 head green cabbage, thinly sliced or shredded
- 3 tablespoons white vinegar
- 1½ tablespoons (1.5 tablespoons) vegetable oil
- Pinch of granulated sugar
- Salt and freshly ground black pepper, to taste
Instructions
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Hmmm, I could have sworn P—— B— in Pittsburgh used cider vinegar and more sugar in theirs…. (well, more than a “pinch” but guess it depends how big your particular version of a “pinch” is…lol). Interesting, Ill give it a go next time Im in possession of some provolone, bacon or capp, mancini’s bread and fries! (and the obligatory Iron City Light and splash of hot sauce)
Thanks so much…exactly what I was looking for….my wife and I used to go to a diner that was owned by a Greek couple and have been trying to copy the slaw….so good….I’ll have to experiment with some herbs….I wonder what they would have been using….
Think this is much healthier than creamy cole slaw. Tastier too.
I loved it so much I made b a salad with it!!!
I loved the flavor so much I used it for my sandwich ad made a salad with it ❤️!!!
I have yet to make this but am wondering, how long does it last in the fridge?
Hi Kelly, 3 to 4 days.
Is the nutrition information per serving or is it for the whole recipe?
Thanks for this, I will try it and let you know how it goes.
I grew up on this simple slaw. When my parents took me to a restaurant the first time and I ordered cole slaw, I thought this is what I was going to get. I was shocked that they ruined good slaw with a mayo-based dressing. Now I can make a proper slaw the way my mom used to make it.
I have been making this slaw for quite sometime now,but I do not use vegetable oil,instead I use a light olive oil…..I also put in thinly sliced,then chopped onion….delish!!!!
This is tasty! I would recommend letting the dressing cool prior to pouring it on the veggies.
Thanks for this! I needed a coleslaw that would work with a green apple. This was great! I didn’t have white vinegar, so I used apple cider vinegar. I added a drizzle of honey instead of sugar. Congrats on your wedding! I hope everything was just as you wanted it to be!
Lived in da ‘burgh many years ago; I know exactly what you’re making and I miss them sooo much.
This is a staple salad that I’ve been eating my whole life! Usually, any kind of greens and salads, we just use oil and vinegar instead of salad dressing! It took me a long time to get used to using salad dressings on salad instead of my plain oil and vinegar!
Looks and sounds refreshing and delicious. Thanks for sharing your recipe, a nice change for the regular slaw for sure.
I TOO have an unhealthy aversion to mayo based salads. My mother, a true Southern Belle and avid practitioner of Duke’s Mayo, would believe that I’d been switched at birth were it not for the fact that I look exactly like her. I’ve been experimenting with using other bases for the salads and have had some AMAZING results. I’ve often wanted to try coleslaw, but the mayo has ALWAYS deterred me. I’ll definitely try this one out. Thanks!