If you’re looking for a simple recipe for Coleslaw with Vinegar and Oil that this one is it! It’s a great addition to any meal and will surely be a hit at your next BBQ or cookout!
This Recipe for Coleslaw with Vinegar and Oil is quick and easy to make and only requires a few simple ingredients to put together! It’s the perfect side dish to any BBQ or the best topping for anything from burgers to tacos to sandwiches, wraps and more. It’s the right amount of tangy, not overly sweet, incredibly crunchy and flavourful and super refreshing and light. This vinaigrette based coleslaw is the perfect alternative to the creamy version (it’s 100% dairy free) and one that everyone is going to love.
Coleslaw. Such a simple yet super delicious and totally customizable dish that literally makes you feel like you’re eating (half of) the rainbow! It adds the perfect crunch and pop of colour to any meal and couldn’t be any simpler to make. This Recipe for Coleslaw with Vinegar and Oil is the perfectly tangy friend of it’s well known creamy counterpart. It’s light and refreshing, healthy and delicious!
Don’t get me wrong, y’all know I love my sauces. The saucier, the better. Am I right? And it’s no secret that my favourite kind of sauces are the creamy ones, to boot (Homemade Ranch Dressing, anyone?!). But, if you know a thing or two about Coleslaw, you might know that, traditionally, there are two different kinds. Creamy based and Vinaigrette based. And while I’m all for creamy based just about ANYTHING, including a good ol’ Slaw… I’m also a firm believer that there is a time and a place for both versions. You just gotttta have a recipe for both a creamy coleslaw AND one made with vinegar. That way, you could always decide which version you want to make based on your mood. Or the type of dish you’re making.
Because sometimes, the type of dish you’re making is just gonna want the plain ol’ (deliciously good) coleslaw with vinegar and oil. And that’s where this simple recipe for coleslaw with vinegar comes in.
WHAT YOU’LL NEED TO MAKE THIS EASY TANGY COLESLAW
With only a few simple ingredients, this recipe for coleslaw with vinegar and oil is super quick and easy to make.
- Coleslaw: For the coleslaw, you need a mixture of red and green cabbage and carrots. I find the best way to get a proper, good sized coleslaw base is to buy the pre-packaged, ready-to-eat coleslaw that comes in bags you can find in the fridge produce section of the grocery store. Normally, these premixed bags of coleslaw are heavy on the green cabbage which eliminates the need to buy a whole head of it (but, of course, you could definitely do that instead if you prefer!). This way, I find that by adding some extra shredded red cabbage and carrots (which I always have in the fridge anyway) to the mix, I end up with the perfect balance and ratio of both cabbages and carrots for the base of the slaw. But again, if you prefer to buy a head of green cabbage instead of using the pre-shredded and packaged version of coleslaw, you do you. You can find the exact measurements for that in the recipe card down below.
- Green Onions: Add freshness and flavour to the slaw. You can use both the white and green parts. Thinly slice them into bite size pieces to ensure they don’t overpower the rest of the flavours in the dish. Optional if you don’t like onions. Or, can be replaced with red or white onions or even shallots, if you prefer.
- Apple Cider Vinegar: The base of the dressing for this recipe for Coleslaw with Vinegar and Oil. Adds the perfect tang when mixed with the other ingredients. Apple Cider Vinegar is rich in antioxidants and has natural probiotics that aid with gut health and the immune system giving this slaw a healthy and nutritious boost. However, you can use red wine or white vinegar instead, if you prefer.
- Olive Oil: The other half of the dressing base which adds flavour and thickens it up a bit. As always, use a good quality, extra virgin version, if you can.
- Honey: Adds a bit of sweetness to the coleslaw. Also helps to balance out the tanginess of the vinegar. Can use maple syrup or granulated sugar instead, if you prefer.
- Oregano: The best dried herb to add to dressings, IMHO. It just adds so much depth and flavour. But remember, a little goes a long way. I use dried oregano here but you can always use fresh if that’s what you have on hand. If you’re going that route, use 1/2 tbsp of fresh instead of the 1/2 tsp dried.
- Garlic: Cause everything’s better with a little bit of garlic! You want to finely mince your garlic to ensure it doesn’t overpower the other flavours in the dish. It gets added and shaken up directly with the dressing. Fresh is best here. But, if all you have on hand is garlic powder, use 1/4 tsp instead of the one minced clove.
- Dijon Mustard: Adds more tang and a little bit of a kick to the dressing. I don’t recommend using regular mustard in place of the dijon as the flavour is more distinct and definitely different. The dijon mustard nicely compliments the other ingredients in the dressing and brings it all together.
- Salt/Pepper: You definitely need a bit of salt and pepper to make a good slaw, IMHO! Add some directly to the dressing. Once poured over the slaw and after everything is tossed together, taste it. Then add more salt and pepper directly to the coleslaw, as needed.
HOW TO MAKE COLESLAW WITH VINEGAR (KEY TIPS)
- Not only does buying the pre-shredded, premixed bags of coleslaw save time and is convenient AF, it also (IMHO) makes for the best coleslaw base as it’s heavy on the green cabbage. All you have to do in that case is add some extra red cabbage and carrots to the mix and you’ll have a perfectly balanced coleslaw in no time!
- If you don’t opt to buy the premixed bag of coleslaw from the grocery store and you’re cutting up the heads of cabbage and carrots yourself, ensure everything is uniform and in bite sized pieces. The last thing you want is for one of the ingredients to take hold over the rest. Use a mandoline or a sharp chef’s knife for the best results.
- When making the dressing, add all the ingredients into a small jar with a lid. You can shake it up right in the jar (helllllo, easy clean up) and store it in there to use later on if you have anything leftover.
- For maximum freshness, don’t add the dressing to the slaw any more than an hour or two before you’re ready to serve it. As is the case with most salads, the coleslaw will become soggy and lose it’s crunch and vibrance the longer it sits in the dressing. However, adding it a couple hours in advance allows the flavours to mingle and therefore improves the overall flavour of the dish.
- Toss it well! Ensure you take the time to really toss all the ingredients in a large enough bowl prior to serving. This really gives the flavours a chance to mingle, the dressing to coat the slaw and therefore, sets you up for the perfect bite every single time!
- Taste and adjust the seasonings as necessary. Don’t be afraid to add more salt, pepper, oregano or dressing to the slaw.
- Serve it cold! This recipe for coleslaw with vinegar is best served cold and directly out of the fridge!
FREQUENTLY ASKED QUESTIONS
I love using Apple Cider Vinegar for this Vinaigrette based Coleslaw recipe. However, you can use red wine or white vinegar with a squeeze of lemon juice instead, if you prefer.
Anticipating leftovers? Then you’re definitely going to want to store the veggies and the dressing in separate containers. If you can’t avoid that and already mixed the dressing with the slaw, store the leftovers in an airtight container and eat it ASAP (by the next day) as it will become soggy the longer it sits in the dressing.
If you’ve managed to store the dressing and the veggies in separate airtight containers (yay for you!), the dressing will last for up to 2 weeks while the veggies will be good for up to 5 days in the fridge.
YES! This Recipe for Coleslaw with Vinegar can definitely go down in your book of healthy recipes, my friend! Cabbage is packed with nutrients, vitamin C and K, and has loads of health benefits (i.e. helps with digestion, blood pressure and cholesterol levels). The Vinegar based dressing is made with natural and simple ingredients and uses apple cider vinegar which is known for being used to improve overall health (i.e. for weight loss, to improve the health of skin and hair, lower blood sugar).
This Coleslaw with Vinegar can be served with just about anything! Try it with these Instant Pot Pork Ribs, this easy Grilled Chicken on the BBQ recipe or these Greek Style Pork Souvlaki Skewers. This slaw is a match made in Heaven for my Jerk Chicken recipe and goes amazing on burgers, sandwiches, wraps, tacos, and more!
RECIPE FOR COLESLAW WITH VINEGAR AND OIL
This simple recipe for Coleslaw with Vinegar and Oil is a great addition to any meal and will surely be a hit at your next BBQ or cookout!
FOR THE COLESLAW
- 14 oz (375 g) bag Pre-packaged ready-to-eat Coleslaw (or 4 cups Green Cabbage), thinly sliced
- 2 cups Red Cabbage, thinly sliced
- 3 large Carrots, grated
- 3 Green Onions, sliced
FOR THE VINAIGRETTE
- 1/3 cup Apple Cider Vinegar
- 1/4 cup Extra Virgin Olive Oil
- 1 tbsp Honey
- 1 tbsp Dijon Mustard
- 1 Garlic Clove, minced
- 1/2 tsp Oregano
- Salt and Pepper, to taste
- In a small glass jar with a lid, add all the dressing ingredients. Vigorously shake until well combined and set aside. Alternatively, use a small bowl and whisk.
- In a large bowl, add all the ingredients for the coleslaw. Drizzle a generous amount of dressing over top.
- Mix until well combined.
- Taste and add more salt, pepper, oregano and/or dressing, as needed. Serve cold.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 225Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 2mgSodium: 280mgCarbohydrates: 17gFiber: 4gSugar: 11gProtein: 2g
Nutrition is only an estimate and calculated using Nutritionix.
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