Oil and Vinegar Coleslaw

Oil and Vinegar Coleslaw

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If you’re looking for a relatively simple and healthy coleslaw recipe, you’ve come to the right place! Besides being very easy to prepare, this oil and vinegar coleslaw is actually good for you! Never thought you’d hear that about coleslaw, did you? We are saying goodbye to gobs of mayo, and loads of sugar that coleslaw is usually loaded with. Instead, we are using vinegar, lemon juice, a small amount of oil, and a touch of honey for sweetness.

 

 

coleslaw in a dark bowl on marbled counter

 

Oil and Vinegar Coleslaw

“Coleslaw” is a Dutch term meaning “cabbage salad” According to The Joy of Cooking, raw cabbage is the only consistent ingredient in coleslaw; and here I am replacing the green cabbage with Brussel sprouts! However, in my defense, Brussel sprouts are in the cabbage family, so I’m not that out of line. Although most American coleslaw is mayonnaise-based, it’s not the case in the rest of the world. Coleslaw is served in other countries as well, but usually with a vinegar-based dressing, similar to this recipe.

 

Brussel sprouts on a cutting board

 

What Ingredients Are in Coleslaw?

Besides cabbage, carrots are probably the next most popular ingredient in coleslaw. You’ll notice I left the carrots out of this recipe. Although I had every intention of adding them, I realize after putting this recipe together that I left them in the fridge. And guess what? I didn’t miss them at all! You can certainly shred some carrots in your slaw if you prefer. Other popular ingredient options include pineapple, pickles, raisins, and even bacon…what doesn’t taste better with bacon, right? For a low carb friendly version, you can omit the honey, and add some Truvia instead. One to two packets should do it!

 

Brussel sprouts on a cutting board

 

What Should You Serve with Coleslaw?

This vinegar and oil coleslaw is one of those recipes that can be served with a wide range of dishes. For example, you can serve this coleslaw over Pulled Pork or Corned Beef Tacos. Or perhaps you can mound the coleslaw on your favorite burger recipe? You can also serve this slaw on the side with Grilled Chicken, or even Smoked Beef Brisket. Dare I suggest that you can even have this coleslaw as your main meal; Perhaps topped with some protein? Add it in your burrito, or over some rice. How about you? Care to share your ideas with the rest of us?

 

coleslaw on a pork taco

 

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coleslaw in a bowl

 


 

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coleslaw in a brown bowl with two tacos
Oil and Vinegar Coleslaw Salad Recipe
Prep Time
15 mins
Total Time
15 mins
 

Light and healthy Oil and Vinegar Coleslaw Salad Recipe

Course: Salad, Side Dish
Cuisine: American
Servings: 4 people
Calories: 108 kcal
Author: Hilda Sterner
Ingredients
Coleslaw Mix:
  • 1 cup red cabbage (shredded)
  • 2 large Brussel sprouts (shredded)
  • 3 scallions (diced)
  • 3 radishes (cut in half & sliced)
  • 2 T. cilantro (chopped)
  • 1 serrano pepper, sliced (optional)
Dressing:
  • 2 T. vegetable oil
  • 1 T. white wine vinegar
  • 1 T. fresh lemon juice
  • 1 T. honey
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. mustard powder
Instructions
  1. Add prepared vegetables and herbs in a medium-sized bowl.

  2. Whisk dressing ingredients until thoroughly combined, and pour over the coleslaw mix.

  3. Toss coleslaw to coat with dressing. Chill before serving.

Nutrition Facts
Oil and Vinegar Coleslaw Salad Recipe
Amount Per Serving
Calories 108 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 457mg 19%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Sugars 6g
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

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2 thoughts on “Oil and Vinegar Coleslaw”

  • Hi Jim, thanks for your comment! I love red wine vinegar too. I tried this recipe with both red and white vinegar and decided on the white. The taste was good with both options, but in the end, the white looked prettier in the pictures. 😉

  • This recipe sounds good , I like the taste of red wine vinegar. I also mix table sugar in with my slaw and refrigerate for an hour for the sweet taste.

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