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 ;-)

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

Oil & Vinegar Coleslaw

Servings 4 servings
Prep 10 minutes
Total 10 minutes
Course: Salad
Cuisine: American
Author: Michelle

A quick and simple coleslaw recipe


  • 1
    head green cabbage
    (thinly sliced or shredded)
  • 3
    white vinegar
  • tablespoons
    vegetable oil
  • Pinch
    of granulated sugar
  • Salt and freshly ground black pepper
    (to taste)


  1. 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.


Calories: 104kcal
Fat: 5g
Saturated fat: 4g
Sodium: 48mg
Potassium: 385mg
Carbohydrates: 13g
Fiber: 5g
Sugar: 7g
Protein: 2g
Vitamin A: 225%
Vitamin C: 83.1%
Calcium: 91%
Iron: 1.1%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!