Oil and Vinegar Coleslaw Recipe (2024)

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by Michelle
July 27, 2011 (updated Dec 6, 2019)

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4.39 (18 ratings)

[donotprint]

I’ve talked at great length this summer about my aversion to mayonnaise-based salads and side dishes. I have even recreated some of those – egg salad, potato salad and macaroni salad – with lighter amounts of mayonnaise to suit my picky tastes. I have always been a huge fan of coleslaw, but like many of those other classic dishes, some coleslaw just swims in a mayonnaise dressing, which gives me a case of the gags. While I do like mayonnaise versions that use a modest amount, I also love a good oil and vinegar coleslaw. It’s flavors are bright and fresh, and a huge bonus is that you don’t have to worry about spoilage occurring at outdoor picnics on hot summer days.

This recipe is really quite quick and easy. You take a head of cabbage…

Halve it, and then thinly slice it or shred it (if you want to use your food processor).

All that’s left to do is throw it into a bowl, add the seasonings and toss well to combine. If you refrigerate before serving the flavors will be given a chance to meld together. I highly recommend it!

P.S. Stay tuned tomorrow to see how I use both my homemade French fries and this coleslaw in one meal. If you’re from Pittsburgh you may have a pretty good idea of what I’m making ;-)

One year ago: Quiche Lorraine Pizza
Two years ago: Anise-Almond Biscotti
Three years ago: Beef Wellington[/donotprint]

Oil & Vinegar Coleslaw

Yield: 4 servings

Prep Time: 10 minutes mins

Total Time: 10 minutes mins

A quick and simple coleslaw recipe

4.39 (18 ratings)

Print Pin Rate

Ingredients

1 head green cabbage, thinly sliced or shredded
3 tablespoons white vinegar
1½ tablespoons (1.5 tablespoons) vegetable oil
Pinch of granulated sugar
Salt and freshly ground black pepper, to taste

Instructions

1. Toss the sliced/shredded cabbage with the vinegar and oil, tossing to coat evenly. Add the sugar, salt and pepper and toss again to evenly distribute. Refrigerate until ready to serve.

Calories: 104kcal, Carbohydrates: 13g, Protein: 2g, Fat: 5g, Saturated Fat: 4g, Sodium: 48mg, Potassium: 385mg, Fiber: 5g, Sugar: 7g, Vitamin A: 225IU, Vitamin C: 83.1mg, Calcium: 91mg, Iron: 1.1mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle

Course: Salad

Cuisine: American

Originally published July 27, 2011 — (last updated December 6, 2019)

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45 Comments on “Oil and Vinegar Coleslaw”

Nick — March 30, 2023 @ 7:05 pm Reply
Think this is much healthier than creamy cole slaw. Tastier too.
Connie — January 15, 2023 @ 3:15 pm Reply
I loved it so much I made b a salad with it!!!
Connie — January 15, 2023 @ 3:13 pm Reply
I loved the flavor so much I used it for my sandwich ad made a salad with it ❤️!!!
Kelly — July 26, 2020 @ 5:41 pm Reply
I have yet to make this but am wondering, how long does it last in the fridge?
- Michelle — August 14, 2020 @ 10:24 pm Reply
  Hi Kelly, 3 to 4 days.
Paddie — June 8, 2019 @ 4:10 pm Reply
Is the nutrition information per serving or is it for the whole recipe?
Michael — January 11, 2018 @ 7:27 pm Reply
Thanks for this, I will try it and let you know how it goes.
Tom Genovese — May 29, 2016 @ 4:20 pm Reply
I grew up on this simple slaw. When my parents took me to a restaurant the first time and I ordered cole slaw, I thought this is what I was going to get. I was shocked that they ruined good slaw with a mayo-based dressing. Now I can make a proper slaw the way my mom used to make it.
Audrey blonsky — January 9, 2016 @ 11:13 pm Reply
I have been making this slaw for quite sometime now,but I do not use vegetable oil,instead I use a light olive oil…..I also put in thinly sliced,then chopped onion….delish!!!!
Megan — May 2, 2014 @ 1:19 pm Reply
This is tasty! I would recommend letting the dressing cool prior to pouring it on the veggies.
Sarah — August 18, 2013 @ 10:09 pm Reply
Thanks for this! I needed a coleslaw that would work with a green apple. This was great! I didn’t have white vinegar, so I used apple cider vinegar. I added a drizzle of honey instead of sugar. Congrats on your wedding! I hope everything was just as you wanted it to be!
Christine — February 1, 2013 @ 11:13 am Reply
Lived in da ‘burgh many years ago; I know exactly what you’re making and I miss them sooo much.
Katarina — December 27, 2012 @ 5:02 pm Reply
This is a staple salad that I’ve been eating my whole life! Usually, any kind of greens and salads, we just use oil and vinegar instead of salad dressing! It took me a long time to get used to using salad dressings on salad instead of my plain oil and vinegar!
Paula — August 4, 2011 @ 4:35 pm Reply
Looks and sounds refreshing and delicious. Thanks for sharing your recipe, a nice change for the regular slaw for sure.
The Cute Cook — July 29, 2011 @ 12:40 pm Reply
I TOO have an unhealthy aversion to mayo based salads. My mother, a true Southern Belle and avid practitioner of Duke’s Mayo, would believe that I’d been switched at birth were it not for the fact that I look exactly like her. I’ve been experimenting with using other bases for the salads and have had some AMAZING results. I’ve often wanted to try coleslaw, but the mayo has ALWAYS deterred me. I’ll definitely try this one out. Thanks!
Heidi @ Food Doodles — July 28, 2011 @ 4:40 pm Reply
I love this! So simple but it sounds like the perfect base to add different flavors to. Can’t wait till my cabbages are ready to try this out :)
See Also
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Jennifer Eloff — July 28, 2011 @ 8:13 am Reply
Just had to check it out! Sounds good!
Becki's Whole Life — July 28, 2011 @ 7:12 am Reply
This is a great alternative to the creamy coleslaw that we usually see! Sounds like a great simple recipe – thanks so much:-)
Anamika — July 28, 2011 @ 5:11 am Reply
Though I like mayo dressing, I’m trying to stay away from it to make it lighter & healthier. And this looks just the kind – crisp & fresh!!
Anamika
Cookin' Canuck — July 27, 2011 @ 11:17 pm Reply
This is my kind of coleslaw. I used to like mayo-based dressings, but have turned away from them more and more over the years.
Ann — July 27, 2011 @ 8:53 pm Reply
It’s amazing how the simple dishes are always the tastiest…this looks delicious! I love vinaigrette coleslaws.
Jill — July 27, 2011 @ 8:39 pm Reply
hmmm…. all that is missing is the cap, cheese and mancini bread! how does this compare to the real thing? i found a copycat recipe online awhile ago, but was afraid of being disappointed…..
Anna — July 27, 2011 @ 7:47 pm Reply
I keep reading about how you dislike mayonnaise and I can totally relate. It completely grosses me out especially the commercial types. Try this one from Spectrum. This is the only one that does not gross me out. It’s canola mayonnaise http://www.spectrumorganics.com/?id=57
Or you can always try making your own. It’s eggs and oil I think. I never tried it but you seem to like oil judging from the above post and I think you may like this idea. I’ve been contemplating it myself. Especially when I just saw all the flavored mayonnaise(s) spectrum has.
Diane — July 27, 2011 @ 7:05 pm Reply
French fries, cole slaw………I know where this is going!! You’re making me ‘Burgh sick!
Tracy — July 27, 2011 @ 5:13 pm Reply
I’ve never seen coleslaw made this way, what a great change-up from the creamy kind! And, I’ll be looking forward to what you’ll be using this in with french fries.. :-)
Ana Helena Campbell — July 27, 2011 @ 5:00 pm Reply
What a great simple idea! I have a party to prepare this weekend and this will be a great option! Thanks for sharing.
Rinku — July 27, 2011 @ 4:44 pm Reply
Sounds lovely, looks great!
Peggy — July 27, 2011 @ 4:26 pm Reply
The simpler the coleslaw, the better – so I’m absolutely loving this!
Lynnie — July 27, 2011 @ 3:46 pm Reply
The first time I made this was 28 years ago for my wedding so I didnt kill people with mayo haha This is fantastic how you have changed it up a bit YUMMERS ♥
Emily Malloy @Cleanliness — July 27, 2011 @ 3:45 pm Reply
I love the simplicity!
Joyce @ Jranola Joyce — July 27, 2011 @ 3:02 pm Reply
Okay, WHAT that looks SO AMAZING!
I just made some honey chocolate avocado pudding but this…now this, is awesome!
Thanks!!
Maria — July 27, 2011 @ 2:20 pm Reply
Looks nice and light!
Amanda — July 27, 2011 @ 12:06 pm Reply
I make the same coleslaw without sugar for a falafel condiment. The tang goes oh so well with the nutty goodness that is falafel! :-)
CouponClippingCook — July 27, 2011 @ 11:31 am Reply
This sounds delicious, light and simple!
Karpoozi — July 27, 2011 @ 11:18 am Reply
I make a similar coleslaw with some toasted slivered almonds tossed in for crunch.
Delicious!
Lesli M — July 27, 2011 @ 9:22 am Reply
You would probably like the slaw at Smoque in Chicago (http://www.smoquebbq.com/). They use pickle juice in their recipe. Pickle juice, poppy seeds, some vinegar, red onion…I can’t remember what else might be in there. It’s been a long while since I’ve had the slaw there. Sadly.
Rodzilla — July 27, 2011 @ 9:15 am Reply
Well since Heidi spoiled the surprise for all the non-burghers :P
Still curious to see which one you choose to create.
Tabitha (From Single to Married) — July 27, 2011 @ 8:07 am Reply
mmm… coleslaw is the perfect condiment for hot dogs! Perfect for summer!
Heidi — July 27, 2011 @ 8:02 am Reply
I think it’s sammich time, sammich time. I have a feeling Primanti Bros. won’t have a thing on yours. Yay!!! I miss them sooooo much.
Jen — July 27, 2011 @ 6:59 am Reply
ooooh I recognize THESE INGREDIENTS!!! :) :)
Amanda — July 27, 2011 @ 6:20 am Reply
I love mine with capicola and cheese! I’m heading into town for the weekend, and I think it’s on the menu!!!
Brittany @ Itty Bits of Balance — July 27, 2011 @ 5:50 am Reply
Love that this recipe is already healthified for me ;)
jaclyn@todayslady — July 27, 2011 @ 2:51 am Reply
Oh I love a good coleslaw! Especially one with sunflower seeds and raisins :)
Katrina — July 27, 2011 @ 1:40 am Reply
This is a great summer bbq recipe. Yum!
Jen of My Tiny Oven — July 27, 2011 @ 12:39 am Reply
What a nice alternative to the usual creamy coleslaw! I can’t wait to see how you are going to put the fries and coleslaw together in one dish… HMMM??

FAQs

What are the ingredients in Ziggy's oil and vinegar coleslaw? ›

Ingredients: Cabbage, Sugar, Water, White Vinegar, Canola Oil, Carrots,red Bell Peppers, Salt, Dried Garlic, Sodium Erythorbate, Sodiumbenzoate, Potassium Sorbate, Dried Onion, Ascorbic Acid, Brilliant Bluefcf, Tartrazine.

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Why does my homemade coleslaw go watery? ›

Cabbage contains lots of water. Alton Brown suggests salting the cabbage and letting the water drain for two hours, then rinsing the cabbage and spinning it dry before dressing it. That purges the excess water out of the cabbage before it is dressed, so it doesn't get watery.

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How long does vinegar coleslaw last in the fridge? ›

Store leftover coleslaw in the fridge in an airtight container, preferably storing the dressing and the veggies separately to prevent the coleslaw from getting too soggy. Leftover shredded veggies will last for 3-5 days in the fridge. And the vinegar dressing can last for up to 2 weeks.

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What is traditional coleslaw made of? ›

It's packed with shredded cabbage and julienned carrots (for health!) and tossed in the holy triumvirate of coleslaw dressing ingredients: apple cider vinegar for acidity, honey for balance, and mayonnaise to tie it all together (feel free to substitute up to half the mayo for tangier Greek yogurt or sour cream for an ...

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What are the ingredients in Ziggy's coleslaw? ›

Ingredients: Cabbage, Dressing [sugar, Soybean Oil, Water, Frozen Eggyolk, White Vinegar, Prepared Mustard (water, White Vinegar, Mustardseed, Salt, Turmeric, Spices), Salt, Citric Acid, Modified Corn Starch,mustard Flour, Xanthan Gum, Tartrazine, Potassium Sorbate, Sodiumbenzoate, Dried Onion, Ascorbic Acid, Sodium ...

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What can I add to store bought coleslaw to make it taste better? ›

<br/><br/>Adding horse radish or onion or celery seeds or bacon bits or some other tasty flavors to make it your own is a really good idea.

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How to prevent watery cole slaw? ›

To avoid watery slaw, salt and drain the cabbage before mixing. The challenge: Despite its simplicity, two things have always bothered us about coleslaw: the pool of watery dressing at the bottom of the bowl after a few hours, and the salad's sharpness, regardless of the kind or quality of vinegar used.

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Should cabbage be salted before making coleslaw? ›

I was intrigued by the culinary curveballs Dolly includes in her version of the classic dish, like chopped dill pickles and sweet pickle juice. But I noticed that she skipped a simple step that I consider vital. For the crunchiest coleslaw, always salt the cabbage first.

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Should you wash cabbage before making coleslaw? ›

Cabbage. The outer layer isn't going to be eaten—the leaves are tougher and undesirable to many—so why wash cabbage? There's a good reason: Worms or other insects could be inside the cabbage, so to be safe, follow these steps for cleaning and washing it.

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Can you use white vinegar instead of apple cider vinegar in coleslaw? ›

Distilled white vinegar is a great substitute for apple cider vinegar. Lemon Juice. I don't recommend making a substitution for the lemon juice.

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Which is better for coleslaw, white vinegar or apple cider vinegar? ›

That balanced, multifaceted flavor lends itself well to all different types of coleslaw. Apple cider vinegar has a flavor all its own that complements other ingredients and is also malleable and mild enough to take on different flavor profiles, according to the type of slaw being prepared.

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What makes coleslaw go bad? ›

And that's true, perishable food does need to be refrigerated. However, it's actually not the mayo that makes coleslaw exceptionally susceptible to spoilage at warmer temperatures — it's the cabbage. In the realm of food safety, most vegetables (cabbage included) are known as low-acid foods.

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Why is KFC coleslaw so good? ›

Fresh ingredients are key to a good slaw, and KFC does alright for a fast food restaurant. You won't find any wilted cabbage pieces, and the carrots are nice and hard as well. What's more, KFC finely dices everything so you don't have to chew that much, and all the flavors and textures blend perfectly.

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What is Amish coleslaw made of? ›

Amish Vinegar Slaw or Old Fashioned Coleslaw is lighter and tangier than a classic mayo based slaw. Made with shredded cabbage, onion, apple cider vinegar, and dry mustard. This is the perfect quick Side Dish that you can bring along to BBQs, potlucks, and family gatherings.

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What's the difference between coleslaw and slaw? ›

The real difference is that the raw, chopped vegetables in coleslaw are primarily cabbage: Napa, red, savoy, or bok choy. Slaw without the cole can feature any crunchy veggie in place of cabbage, including chopped or shredded broccoli, carrots, snow peas, jicama, and more.

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What are the ingredients in shop bought coleslaw? ›

INGREDIENTS: Cabbage (47%), Carrot (16%), Rapeseed Oil, Water, Single Cream (Milk), Pasteurised Egg Yolk, Spirit Vinegar, Onion, Sugar, Salt, Stabilisers (Guar Gum, Xanthan Gum), White Wine Vinegar, Concentrated Lemon Juice.

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What are the ingredients in Aldi coleslaw? ›

Cabbage (43%), Mayonnaise (38%) (Rapeseed Oil, Water, White Wine Vinegar, Sugar, Pasteurised 𝐄𝐠𝐠, Salt, Stabilisers: Guar Gum, Xanthan Gum; 𝐌𝐮𝐬𝐭𝐚𝐫𝐝 Powder), Carrot (15%), Onion, Spirit Vinegar, Rapeseed Oil, Sugar, Salt, Preservative: Potassium Sorbate; Stabilisers: Pectins, 𝐄𝐠𝐠 White Powder.

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What coleslaw was recalled? ›

The products being recalled are 14 oz President's Choice Colorful Coleslaw, Lot codes B318005 and B318006 (UPC code 0-6038322267-3), with Use-by date of 2019 DE 04 and 16 oz Marketside Tri-Color Coleslaw, Lot codes B318005 and B318006 (UPC code 6-81131-38748-4), with Best if Used by date DEC 04 2019, due to a possible ...

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What ingredients is used to combine oil and vinegar? ›

Adding an Emulsifier

Sometimes, achieving a stable emulsion can be challenging, especially when using ingredients that don't naturally want to mix, such as oil and vinegar. In such cases, you can add an emulsifier, such as Dijon mustard or honey, to help the liquids combine more easily and stay together.

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