vinegar & oil coleslaw recipe

Written BySheba G Updated On
vinegar & oil coleslaw recipe
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The Best vinegar & oil coleslaw recipe

I’ve been making this vinegar and oil coleslaw recipe for years, and it’s always a hit with my family. It’s a classic coleslaw recipe with a twist, using a combination of vinegar and oil instead of mayonnaise.

I love the tangy flavor it adds to our meals. My kids are picky eaters, but they always devour this coleslaw without complaining.

I think it’s because the flavors are so well-balanced and the texture is just right – crunchy but not too crunchy, and creamy but not too creamy. It’s perfect for potlucks, barbecues, or just a quick side dish for dinner.

I’ve even served it at family gatherings and everyone raves about it. I’ve tried other coleslaw recipes before, but this one is by far the best.

The key to this recipe is using the right type of vinegar – I use white vinegar because it’s mild and doesn’t overpower the other flavors. And of course, you can’t skip the step of letting it chill in the fridge for at least 30 minutes before serving – it makes all the difference in how well the flavors meld together.

Vinegar & Oil Coleslaw

Vinegar & Oil Coleslaw

4.9 from 596 votes

This coleslaw features a tangy vinegar and oil dressing with a hint of sweetness. It is a refreshing side dish that pairs well with grilled meats or sandwiches, such as pulled pork or BBQ chicken.

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, thinly shredded
1/2 small head red cabbage, thinly shredded
1 large carrot, peeled and grated
1 small red onion, thinly sliced

For the Dressing

1/4 cup white vinegar
1/2 cup vegetable oil
1 tbsp sugar
1 tsp salt
1/2 tsp black pepper
1/2 tsp celery seeds
1/2 tsp caraway seeds
1/2 tsp mustard powder

👨‍🍳Directions

1In a large mixing bowl, combine the shredded green cabbage, shredded red cabbage, grated carrot, and sliced red onion.
2Toss to combine and set aside.
3The cabbage and carrot should be finely shredded to ensure the dressing coats all the vegetables evenly.
4In a small mixing bowl, whisk together the white vinegar, vegetable oil, sugar, salt, black pepper, celery seeds, caraway seeds, and mustard powder until the sugar and salt dissolve completely and the mixture is well combined.
5The dressing should have a creamy consistency, with all ingredients fully incorporated.
6Pour the dressing over the cabbage mixture.
7Toss the vegetables to ensure they are evenly coated with the dressing.
8The coleslaw should have a vibrant color and a glossy sheen from the dressing.
9Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
10The coleslaw can be served immediately, but chilling it for a longer period will enhance the flavors.
11The coleslaw should be stored in an airtight container in the refrigerator.

🔧Equipment

Large mixing bowl
Small mixing bowl
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 12g💛Saturated Fat: 1.5g❤️Cholesterol: 0mg🧂Sodium: 550mg🌾Total Carbs: 10g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 1g

📝Notes

Tips: You can adjust the sweetness and tanginess of the dressing by adding more or less sugar or vinegar. For a spicier coleslaw, add a pinch of cayenne pepper to the dressing.

Watch Video Of How Vinegar & Oil Coleslaw Works

This vinegar and oil coleslaw recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick side dish for weeknight dinner. It’s easy to make ahead of time and keeps well in the fridge for up to 5 days.

And if you’re looking for some ideas on how to serve it, try using it as a topping for tacos or grilled meats – it adds such a nice burst of flavor! You can also store leftovers in an airtight container in the fridge for up to 5 days.

❓ Frequently Asked Questions About Vinegar & Oil Coleslaw

Q: Can I use any type of vinegar in this recipe?

No, you should use a mild vinegar like white vinegar or apple cider vinegar. Avoid using balsamic vinegar or other strong-tasting vinegars because they’ll overpower the other flavors in the recipe.

Q: Can I make this coleslaw recipe ahead of time?

Yes, you can make it ahead of time, but be sure to let it chill in the fridge for at least 30 minutes before serving. This will allow the flavors to meld together properly.

Q: Can I use store-bought shredded cabbage?

No, I recommend using fresh shredded cabbage for this recipe. The texture will be better and the flavor will be more vibrant.

Q: How long does this coleslaw keep in the fridge?

This coleslaw will keep in the fridge for up to 5 days, but be sure to store it in an airtight container and keep it refrigerated at a temperature below 40°F.

Q: Can I serve this coleslaw as a main dish?

No, this coleslaw is best served as a side dish or used as a topping for tacos or grilled meats.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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