Oil and Vinegar Slaw

Total Time:
25 min
Prep:
5 min
Inactive:
20 min

Yield:
6 to 8 servings; leftovers keep 2 days
Level:
Easy

NUTRITION INFO
Ingredients
  • 1/4 cup red wine vinegar
  • 2 tablespoons sugar
  • 2 tablespoons peanut or vegetable oil, eyeball it
  • 1 sack, 16 ounces, shredded cabbage mix for slaw salads
  • 1 teaspoon salt
  • Salt and pepper
Directions

Mix vinegar and sugar. Add oil. Add cabbage to dressing and season with salt and pepper. Toss with fingers to combine. Adjust seasoning. Let stand 20 minutes. Re-toss and serve.


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4.4 64
We love the taste of cilantro in our family. I make this with a bunch chopped to add a fresh flavor. item not reviewed by moderator and published
Nice foundation recipe. I used celery SEED instead of celery salt and adjusted the proportions to the classic vinagrette 2 Tablespoons vinegar to 1/4 cup oil. Also added some onion and cut the sugar by half. item not reviewed by moderator and published
Nice, light taste. Not a fan of mayo in slaw, so this fit the bill. Added a touch of sesame oil just to give it a bit of a kick. #Bam item not reviewed by moderator and published
I used only 1 TBS of sugar and thought it was too sweet. I would recommend making the dressing without the sugar and add it in until it fits your taste. Otherwise it's quite nice! item not reviewed by moderator and published
My husband really liked the recipe when I used the peanut oil. I served in on pulled chicken sandwiches. Makes a great po boy! Will try it with vegetable oil next time. Also I cut back the sugar to two teaspoons and used white balsamic vinegar. I will definitely be making this my new coleslaw recipe. Who thought you could have a great coleslaw without mayonaise? item not reviewed by moderator and published
My family loves this cole slaw. My mother-in-law likes leftover slaw on sandwiches. item not reviewed by moderator and published
I just love this recipe, nice and light and flavorful! I watched the video, so I knew she used celery seed in her recipe, even though it's not listed here. We used red wine vinegar and peanut oil. So simple, so delish! item not reviewed by moderator and published
Husband does not like to use mayo. I make this for him often. item not reviewed by moderator and published
I substituted the peanut/vegetable oil for olive oil and I added a bit of celery seed. Turned out great! Thank you. item not reviewed by moderator and published
So quick and easy, especially if using the packaged slaw mix. And, it's a great base. I do substitute celery salt, and I sometimes add a little dry mustard and/or celery seed and/or chopped green onion or grated regular onion. But I don't have to! The secret is the red wine vinegar, I think. I use peanut oil at home for the extra flavor, but substitute canola when taking it somewhere - you never know who's allergic anymore. When I'm shredding my own (red cabbage I'll shred carrot, green or red pepper, radish, English cucumber, or whatever. But again, I don't have to. Thanks, Rachel. item not reviewed by moderator and published

This recipe is featured in:

Fresh, Wholesome Side Dishes