Best 2 Coleslaw Oil And Vinegar Recipes

Coleslaw is a refreshing and versatile side dish that pairs well with a variety of summer dishes, such as grilled meats, fried chicken, or fish. This popular salad features shredded cabbage, carrots, and a tangy dressing. While mayonnaise-based coleslaw is the most prevalent, there are many variations on the classic recipe, including those made with oil and vinegar. These oil-and-vinegar coleslaws offer a lighter, more refreshing take on the traditional dish. In this article, we present three distinct oil-and-vinegar coleslaw recipes, each with its unique flavor profile. The first recipe is a classic oil-and-vinegar coleslaw, made with a simple dressing of olive oil, vinegar, sugar, and salt and pepper. The second recipe adds a touch of sweetness and tang with the addition of honey and Dijon mustard. Finally, the third recipe incorporates a zesty twist with the inclusion of fresh lemon juice and herbs. With these three recipes, you'll have a variety of delicious oil-and-vinegar coleslaws to choose from, perfect for any summer gathering.

Here are our top 2 tried and tested recipes!

KITTENCAL'S MARINATED OIL AND VINEGAR COLESLAW

Kittencal's Marinated Oil and Vinegar Coleslaw image

I make this quite often for BBQ parties and everyone loves it! plan ahead, this salad must be prepared a day ahead and left in the fridge overnight to blend the flavors, it will take on a completely different flavor --- I have even added in lightly blanched broccoli and/or cauliflower florets to the veggies, feel free to add in whatever you want to --- remember to add in the white sugar to suit taste if you prefer a sweeter coleslaw adjust the sugar amount, I have added up to about 1 cup, taste the dressing before adding to the salad if you think it needs more sugar then add it into the dressing before mixing into the slaw just make certain to whisk very well so that the sugar is mixed in completely.

Provided by Kittencalrecipezazz

Categories Vegetable

Time P1DT15m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 large cabbage (shredded or finely chopped)
1 small green bell pepper, sliced
2 green onions, chopped (or use sweet onion)
2 large carrots, peeled and shredded (hand-squeeze excess moisture out)
3/4 cup white vinegar
1 teaspoon seasoning salt (or use white salt to taste)
1 tablespoon brown sugar (or to taste)
1 1/2 teaspoons celery seeds
2 -3 tablespoons prepared mustard
1/2-1 teaspoon garlic powder (optional)
2/3 cup vegetable oil
1/2 cup white sugar (can add up to 3/4 cup)
black pepper (optional)

Steps:

In a large bowl, mix the vegetables together.
Mix first 6 dressing ingredients together in a small saucepan; bring to a boil.
Remove from heat then immediately add in the oil and white sugar; mix to combine until the sugar is completely dissolved, then pour the hot mixture over the veggies.
Allow to sit out at room temperature for 1 hour stirring occasionally with a spoon.
Cover and refrigerate for 24 hours stirring occasionally, I just keep a spoon in the bowl and just mix every time I open the fridge.
Season with freshly ground black pepper (if desired) before serving.

COLESLAW - OIL AND VINEGAR

COLESLAW - OIL AND VINEGAR image

Categories Vegetable

Yield 8

Number Of Ingredients 8

Ingredients

1 small head of green cabbage (cleaned, cored and cut into slivers) or 1 bag pre-shredded cabbage
2 grated carrots
3 tablespoons lemon or lime juice
1/4 cup sugar
1 tablespoon Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
1/4 cup olive oil

Steps:

Toss cabbage and grated carrots in a large bowl. In a small bowl, whisk together the lemon or lime juice, sugar, and mustard; season with salt and pepper. Slowly whisk in the oil to form a a fairly thick and creamy dressing. Taste and correct the seasoning as necessary. Pour the dressing over the cabbage mixture in the bowl and toss well. Taste; add additional dressing to taste.

Tips:

Choose the right cabbage: Use a firm head of green or red cabbage for the best texture and flavor.
Shred the cabbage finely: This will help the dressing to coat the cabbage evenly.
Use a sharp knife or mandoline: This will make quick work of shredding the cabbage.
Don't overdress the coleslaw: The dressing should just coat the cabbage, not drown it.
Let the coleslaw chill: This will allow the flavors to meld and develop.
Serve the coleslaw chilled: This is the best way to enjoy its refreshing flavor.

Conclusion:

Coleslaw is a classic summer side dish that's easy to make and always a crowd-pleaser. With its crunchy cabbage, tangy dressing, and refreshing flavor, it's the perfect way to add a pop of color and flavor to your next barbecue or picnic. So next time you're looking for a quick and easy side dish, give this coleslaw recipe a try. You won't be disappointed!