oil and vinegar coleslaw recipe
The Best oil and vinegar coleslaw recipe
I’m so excited to share this oil and vinegar coleslaw recipe with you! I’ve been making it for years, and it’s always a hit at family gatherings and barbecues. The best part is that it’s incredibly easy to make and requires just a few ingredients.
The combination of oil and vinegar gives the slaw a tangy, slightly sweet flavor that complements the crunch of the cabbage perfectly. The origin of coleslaw is a bit unclear, but it’s believed to have originated in the Netherlands or Germany. The name ‘coleslaw’ is thought to come from the Dutch word ‘koolsla,’ which means ‘cabbage salad.’
Regardless of its exact origin, coleslaw has become a staple in many American households, particularly during the summer months when fresh cabbage is abundant. In terms of technique, the key to making great coleslaw is to use a mix of oil and vinegar as the dressing. This may seem counterintuitive, as most salad dressings are made with just one or the other.
However, the acidity of the vinegar helps to break down the cell walls of the cabbage, allowing it to absorb more flavor from the oil. You can adjust the ratio of oil to vinegar to suit your taste preferences. I like to use a food processor to shred the cabbage for this recipe.
It makes quick work of what would otherwise be a tedious task. Simply add the shredded cabbage, chopped onions, grated carrots (if using), and your desired amount of dressing to a bowl and toss until everything is well combined.
Oil and Vinegar Coleslaw
A refreshing and tangy coleslaw made with a simple oil and vinegar dressing. Perfect for summer barbecues or as a side dish.
🥘Ingredients
For the Coleslaw
For the Dressing
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
This Oil and Vinegar coleslaw recipe is always a good idea for any occasion. It’s a versatile dish that can be customized to your taste and is a great way to incorporate more vegetables into your diet.
I love making this coleslaw for family gatherings, as it’s a crowd-pleaser and can be made ahead of time. It’s a healthy and delicious side dish that everyone will love and it always goes well with any main dish.
Plus, it’s so easy to make and requires minimal effort. It’s a perfect recipe for any occasion, whether it’s a family dinner or a large gathering.
I highly recommend giving it a try. You won’t be disappointed and it will surely become a family favorite.
❓ Frequently Asked Questions About Oil and Vinegar Coleslaw
Q: What type of cabbage should I use for this recipe?
For this oil and vinegar coleslaw recipe, I recommend using green or red cabbage. Both will work beautifully, but I find that green cabbage has a slightly sweeter flavor that pairs better with the tangy dressing.
Q: Can I make this recipe ahead of time?
Yes, you can make this coleslaw up to 24 hours in advance. In fact, I often make it a day ahead so that all the flavors have time to meld together.
Q: What if I don’t like mayonnaise-based coleslaws?
No problem! This oil and vinegar version is completely mayo-free. If you’re worried about it not being creamy enough, you can always add a tablespoon or two of plain Greek yogurt.
Q: Can I adjust the amount of sugar in this recipe?
Absolutely! If you prefer your slaw less sweet or more sweet, simply adjust the amount of sugar accordingly.
Q: How do you store leftover coleslaw?
I like to store leftover coleslaw in an airtight container in the refrigerator for up to 3 days. Make sure it’s tightly sealed so that any moisture can’t get in.
