Oil and Vinegar Coleslaw

Oil and Vinegar Coleslaw ~

A cool and crisp, mayonnaise-free coleslaw made with simple ingredients!

This vinegar-based coleslaw is a perfect side dish for your next cookout and it’s ready to serve in about 20 minutes! 

Easy Coleslaw Recipe

I like this healthy coleslaw recipe because it’s super easy to throw together and the vinegar-based dressing is a refreshing alternative to creamier mayo-based coleslaw. 

Oil and vinegar slaw also has a nice tanginess to it that I find pairs exceptionally well with barbecue-style dishes, such as Twice-Baked BBQ Tofu and BBQ Baked Beans, or as a crunchy topping for veggie hot dogs. 

For the cabbage, use whatever color you like for this recipe. I used green cabbage mainly because that’s what I had on hand but I think red cabbage, or half red/half green would also be pretty. It’s purely personal preference on whether you want a green or red slaw. Either way, your guests are going to love the tangy vinegar flavor of this light and satisfying side dish.

Pro Tip: A great way to make quick work of shredding a whole head of cabbage is by using a mandoline slicer or food processor. Or save even more prep time by using pre-shredded coleslaw mix from the grocery store. 

Ingredients for Oil and Vinegar Coleslaw

• 8 cups cabbage, thinly sliced
• 1/2 cup white vinegar, or rice wine vinegar
• 1/4 cup olive oil
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon creamy Dijon mustard

Optional Add-Ins

This simple recipe is easy to customize! The best way to bulk up this recipe is to add one or more of the following ingredients:

• Chopped green onion
• Thinly sliced bell pepper or other shredded vegetables, such as a large carrot or sweet onion (white onions are too strong for the already-tangy dressing)
• Chopped celery or a pinch of celery seeds
• Light drizzle of maple syrup or sprinkling of white sugar for just a touch of sweetness

How to Make Oil and Vinegar Coleslaw

STEP ONE: In a small bowl or measuring cup combine the vinegar and oil.

STEP TWO: Add the garlic powder, salt, black pepper, and Dijon mustard. Whisk to thoroughly combine, then set aside.

STEP THREE: Into a large bowl, add the shredded cabbage.

STEP FOUR: Pour the oil and vinegar dressing over the cabbage and toss to coat. Adjust seasoning to taste.

STEP FIVE: Refrigerate the cabbage mixture until chilled then serve cold.

Storage

• Leftover cabbage salad can be stored covered in the refrigerator for 2-3 days. For best results, serve this cole slaw the same day or the next day. Beyond that, it’s still a good coleslaw but the salad begins to lose its crunch.

More Side Salad Recipes You’ll Love!

• Mexican Slaw
• Coleslaw Pasta Salad
• German Potato Salad
• Cucumber and Basil Salad
• Smashed Cucumber Salad

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