Oil and Vinegar Coleslaw
December 9, 2008 – 7:23 pmThis 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.
Nutritional Information Per Serving
Calories | 130 |
Fat | 7 g |
Saturated Fat | 1 g |
Cholesterol | 0 mg |
Sodium | 615 mg |
Carbohydrates | 17 g |
Fiber | 4 g |
Protein | 2 g |
Vitamin A | 202% |
Vitamin C | 67% |
Calcium | 7% |
Iron | 6% |
2 Responses to “Oil and Vinegar Coleslaw”
yep that’s my favorite type of slaw now- I used to make creamy.
By mom on Dec 11, 2008
yum we love this coleslaw- tonight we are having it with baked cod and a couple of cheese ravioli from costco for a side.
By mom on Feb 11, 2010