Cassie’s Ruminations

Oil and Vinegar Coleslaw

This coleslaw has no mayo, which makes it nicely suited for picnics, potlucks, and other places where you won’t necessarily have refrigeration. I also prefer the vinaigrette over a creamy sauce in any case. Today I cheated a bit and used a 1 pound bag of coleslaw mix (green and red cabbage and carrot, pre-shredded) instead of chopping my own cabbage and carrot.

Oil and Vinegar Coleslaw
Makes 4 servings

¼ cup white wine vinegar
2 tbsp canola oil
2 tbsp sugar
1 tsp kosher salt
1 tsp black pepper
1 lb green cabbage, about half of a large head (or use a mix of green and purple cabbage for more color)
1 large carrot (about 5 oz)

Shred the cabbage and carrot and place them in a large serving bowl. Whisk together the vinegar, oil, sugar, salt, and pepper in a small bowl, then pour over the cabbage and carrot and toss to coat. Let sit for 20 minutes for the flavors to mingle, then serve.