vinegar & oil coleslaw recipe

Written ByJenny Smyth Posted on
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The Best vinegar & oil coleslaw recipe

I’m so excited to share this vinegar and oil coleslaw recipe with you. I’ve been making it for years, and it’s always a hit with my family and friends. The best part is that it’s incredibly easy to make and requires no special equipment or ingredients.

The original recipe hails from the southern United States, where it’s been a staple at picnics and barbecues for generations. The tangy, slightly sweet flavor is perfect for hot summer days or as a side dish for any occasion. My kids love helping me mix the dressing together, and they’re always eager to dig in and taste the finished product.

This recipe is a game-changer for anyone looking to add some excitement to their coleslaw game. It’s also a great way to get your kids involved in the kitchen and teach them about cooking and measurements. Plus, it’s an amazing way to use up any leftover cabbage or carrots you might have on hand.

I like to serve it alongside grilled burgers, sandwiches, or as a topping for tacos. It’s also delicious as a side dish for roasted meats or as a crunchy topping for salads. The best part is that this recipe is ridiculously easy to customize to your taste preferences – want it creamier?

Add more mayonnaise! Want it tangier? Use more vinegar!

It’s truly a versatile recipe that can be tailored to suit any palate.

Vinegar & Oil Coleslaw

4.9 from 1099 votes

A tangy and crunchy coleslaw made with a simple vinegar and oil dressing. This classic side dish is refreshing and pairs well with grilled meats and sandwiches.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time15 mins
Servings: 4Cuisine: InternationalCalories: 150 kcal

🥘Ingredients

For the Coleslaw

1/2 small head green cabbage
1/2 small head red cabbage
2 medium carrots
1 small red onion

For the Dressing

1/4 cup apple cider vinegar
1/4 cup vegetable oil
1 tbsp Dijon mustard
1 tbsp sugar
1 tsp salt
1/2 tsp black pepper

👨‍🍳Directions

1Finely shred the green and red cabbage using a sharp knife or a mandoline.
2Place the shredded cabbage in a large mixing bowl.
3Peel and grate the carrots using a box grater or food processor.
4Thinly slice the red onion using a mandoline or sharp knife.
5Add the grated carrots and sliced onion to the bowl with the cabbage.
6The bowl should be filled with a colorful mixture of vegetables.
7In a separate small bowl, whisk together the apple cider vinegar, vegetable oil, Dijon mustard, sugar, salt, and black pepper until the sugar and salt are fully dissolved and the mixture is smooth and emulsified.
8The dressing should have a tangy aroma from the vinegar and mustard.
9Pour the dressing over the cabbage mixture.
10Using clean hands, gently toss the vegetables until they are evenly coated with the dressing.
11The cabbage should be bright and glossy from the oil and vinegar.
12Taste and adjust the seasoning with additional salt, pepper, or sugar if needed.
13Serve the coleslaw chilled, garnished with additional sliced onions or chopped fresh herbs if desired.

🔧Equipment

Large mixing bowl
Vegetable peeler
Grater
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 12g💛Saturated Fat: 1.5g❤️Cholesterol: 0mg🧂Sodium: 580mg🌾Total Carbs: 10g🥦Dietary Fiber: 3g🍬Sugars: 7g🥩Protein: 2g

📝Notes

Tips: For a spicy kick, add 1/2 teaspoon of red pepper flakes to the dressing. You can also add other vegetables like shredded Brussels sprouts or julienned bell peppers for added crunch and flavor.

This vinegar and oil coleslaw recipe is a staple in our household – we love serving it at family gatherings, picnics, or just as a quick side dish during the week. One of my favorite things about this recipe is that it’s incredibly easy to customize to your taste preferences – want it creamier?

Add more mayonnaise! Want it tangier?

Use more vinegar! It’s truly a versatile recipe that can be tailored to suit any palate.

❓ Frequently Asked Questions About Vinegar & Oil Coleslaw

1. What type of vinegar should I use in this recipe?

I recommend using white vinegar or apple cider vinegar for this recipe. Both will give you a nice balance of acidity without overpowering the other flavors.

2. Can I make this coleslaw ahead of time?

Yes, you can make this coleslaw up to 24 hours in advance. Simply mix all the ingredients together, cover the bowl with plastic wrap, and refrigerate until ready to serve.

3. Can I substitute the mayonnaise with Greek yogurt?

You can definitely substitute the mayonnaise with Greek yogurt if you prefer a lighter, healthier alternative.

4. How do I store leftover coleslaw?

Store leftover coleslaw in an airtight container in the refrigerator for up to 5 days.

5. Can I freeze this coleslaw?

No, I do not recommend freezing this coleslaw as the texture may become unpleasant after thawing.

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