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).

MY OTHER RECIPES

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

Ingredients:

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

Directions:

  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.

Nutrition:

Calories: 104kcal
Fat: 5g
Saturated fat: 4g
Sodium: 48mg
Potassium: 385mg
Carbohydrates: 13g
Fiber: 5g
Sugar: 7g
Protein: 2g
Vitamin A: 4.5%
Vitamin C: 100.7%
Calcium: 9.1%
Iron: 5.9%

Did you make this recipe?

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