oil and vinegar slaw recipe

Written ByJenny Smyth Posted on
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The Best oil and vinegar slaw recipe

I’ve been making oil and vinegar slaw for years, and it’s a recipe that never fails to impress. It’s a simple yet elegant side dish that’s perfect for any occasion, whether it’s a family gathering, a holiday meal, or just a quick weeknight dinner.

I love how the tangy flavors of the oil and vinegar complement the sweetness of the cabbage and carrots, creating a delicious harmony of tastes and textures. My family has always been big fans of this recipe, and I’m sure yours will be too once you give it a try.

The history of oil and vinegar slaw is not well-documented, but it’s believed to have originated in Eastern Europe, where it was known as ‘sauerkraut.’ The recipe has since been adapted and modified by various cultures, with different regions adding their own unique twists.

Despite its varied origins, the core ingredients of oil, vinegar, cabbage, and carrots remain the same. One of the key techniques to making a great oil and vinegar slaw is to use high-quality ingredients.

You want to choose a fresh head of cabbage that’s not too old or wilted, as well as some crisp carrots that are still firm to the touch. The dressing is also crucial – you’ll want to use a good olive oil that’s not too bitter or overpowering, paired with a mild vinegar that complements the other flavors.

I like to make my oil and vinegar slaw in advance so that all the flavors can meld together. I’ll often make it a day or two before serving, allowing it to chill in the fridge until it’s ready to go.

Oil and Vinegar Slaw

4.8 from 1342 votes

A fresh and tangy slaw made with a simple oil and vinegar dressing. This recipe is perfect for a light side dish or a topping for your favorite sandwich.

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

🥘Ingredients

For the Slaw

1 small head of green cabbage, thinly shredded
1 small head of red cabbage, thinly shredded
1 large carrot, peeled and grated
1 small red onion, thinly sliced

For the Dressing

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

👨‍🍳Directions

1In a large mixing bowl, combine the shredded green cabbage, red cabbage, grated carrot, and sliced red onion.
2Mix well to ensure all vegetables are evenly combined.
3In a separate small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until the mixture is smooth and well combined.
4Taste and adjust seasoning if necessary.
5This will be your dressing.
6Pour the dressing over the cabbage mixture.
7Use your hands or a large spoon to toss the vegetables until they are evenly coated with the dressing.
8Ensure that all the cabbage and vegetables are well incorporated with the dressing.
9Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
10This allows the flavors to meld together and the cabbage to soften slightly.
11The slaw will be ready when the cabbage has a slight sheen and the flavors are well blended.
12Remove the slaw from the refrigerator and give it a quick toss before serving.
13This will help redistribute any dressing that may have settled at the bottom of the bowl.
14Serve immediately and enjoy your fresh, tangy oil and vinegar slaw.

🔧Equipment

Large mixing bowl
Whisk
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 700mg🌾Total Carbs: 12g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 2g

📝Notes

Tips: For a spicier slaw, add a pinch of red pepper flakes to the dressing. You can also customize the vegetables in the slaw based on your preferences or what you have on hand.

Watch Video Of How Oil and Vinegar Slaw Works

This oil and vinegar slaw is one of my favorite recipes because it’s so versatile – whether you’re serving it alongside grilled meats at an outdoor barbecue or as part of a holiday feast at home. It’s also incredibly easy to make ahead of time – simply store it in an airtight container in the fridge until you’re ready to serve.

One thing I always like about this recipe is how easy it is to customize – if your kids don’t like cabbage or carrots (like mine!) , simply substitute them out with other vegetables that they enjoy.

❓ Frequently Asked Questions About Oil and Vinegar Slaw

Q: Can I use pre-shredded cabbage?

While pre-shredded cabbage can be convenient, I highly recommend using fresh cabbage for this recipe. The texture and flavor just aren’t the same when you’re using pre-shredded cabbage.

Q: What type of vinegar should I use?

You can use either white wine vinegar or apple cider vinegar for this recipe – both will give you a delicious result. If you prefer a milder flavor, you might want to start with just half the amount called for in the recipe.

Q: Can I make this recipe without using mayonnaise?

Yes, you can make this recipe without using mayonnaise. Simply omit it altogether or substitute it with an equal amount of sour cream or Greek yogurt.

Q: How long does this slaw keep?

This slaw will keep in the fridge for up to 3 days – after that it starts to lose its texture and flavor.

Q: Can I freeze this slaw?

No, unfortunately you cannot freeze this slaw. The texture will break down when thawed out again.

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