Oil and Vinegar Coleslaw

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.

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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Oil and Vinegar Coleslaw

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

4.82 from 16 votes

Print Pin Rate

Course: Salad, Side Dish

Cuisine: American, Italian

Keyword: gluten free, vegan

Prep Time: 5 minutes

Chilling Time: 15 minutes

Total Time: 20 minutes

Servings: 8

Calories: 82kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

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.

Nutrition

Calories: 82kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 162mg | Potassium: 127mg | Fiber: 2g | Sugar: 2g | Vitamin A: 69IU | Vitamin C: 26mg | Calcium: 30mg | Iron: 1mg

Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

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