Oil and Vinegar Coleslaw

December 9, 2008 – 7:23 pm

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.

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%

  1. 2 Responses to “Oil and Vinegar Coleslaw”

  2. yep that’s my favorite type of slaw now- I used to make creamy.

    By mom on Dec 11, 2008

  3. 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

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