Oil and Vinegar Coleslaw ~
A cool and crisp, mayonnaise-free coleslaw made with simple ingredients!
Ready to serve in about 20 minutes!
I like this recipe because it’s super easy to throw together and it offers a refreshing alternative to creamy mayonnaise-based coleslaw.
This salad 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.
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, or half red/half green would also be pretty.
Pro Tip: Make quick work of shredding the cabbage by using a mandoline or food processor. Or save even more prep time by using pre-shredded cabbage.
Ingredients for Oil and Vinegar Coleslaw
- 8 cups cabbage, thinly sliced
- 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
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 until chilled then serve cold.
Storage
Leftover coleslaw can be stored, covered, in the refrigerator for 2-3 days. Beyond that, the flavor is still good but the salad begins to lose its crunch.
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Oil and Vinegar Coleslaw
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
Instructions
- In a small bowl or measuring cup combine the vinegar and oil.
- Add the garlic powder, salt, black pepper, and Dijon mustard. Whisk to thoroughly combine, then set aside.
- Into a large bowl, add the shredded cabbage.
- Pour the oil and vinegar dressing over the cabbage and toss to coat. Adjust seasoning to taste.
- Refrigerate until chilled then serve cold.
nancy
such a easy and simple slaw thats super refreshing!
Jacqui
Perfectly simple, super tasty and a great side!
Katie
The perfect recipe!!
Andrea White
so simple and delicious! Love it!
Michelle
Not the biggest a fan of mayo so I am all for this oil and vinegar coleslaw! It’s the perfect side for any BBQ dish or even just to snack on by itself!
Pam
Easy recipe but not a fan of the Dijon in this recipe and too much garlic. I added some sugar too
thiswifecooks
Yes, this is a savory coleslaw. For a sweeter option, you may prefer this Classic Coleslaw
nancy
yes to no mayo or dairy in this easy to make slaw! awesome!
Natalie
Perfect salad and fits great with my summer cravings with its lightness and simplicity, thanks!
Katie
This oil and vinegar coleslaw is absolutely perfect! It’s the perfect light side for hot summer cookouts!