Name: Oil and Vinegar Coleslaw
Prep time: 5 min
Total time: 20 min
Ingredients: 8 cups cabbage (shredded); 1/2 cup white 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

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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

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.

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