Vinegar and Oil Coleslaw Recipe: A Tangy Tradition
There’s something incredibly nostalgic about a bowl of vinegar and oil coleslaw. For me, it conjures memories of summer cookouts, family gatherings, and picnics in the park, where the tangy coleslaw was always a perfect side dish for juicy pork sandwiches or crispy fish tacos.
Servings: 8 Servings
Calories: 111kcal
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Ingredients
- 1 Small Head of Green Cabbage shredded
- 1/4 Small Head of Red Cabbage shredded
- 1 Large Carrot shredded
- 1 Small Red Onion thinly sliced
- 2 Green Onions chopped
- 1/2 Cup Apple Cider Vinegar
- 2 Tablespoons White Vinegar or champagne vinegar
- 1/4 Cup Vegetable oil
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Maple Syrup
- 1 Teaspoon Celery Seeds
- 1 Teaspoon Black Pepper
- Salt to taste
Instructions
- In a large bowl, combine the shredded cabbage, carrot, red onion, and green onions.1 Small Head of Green Cabbage, 1/4 Small Head of Red Cabbage, 1 Large Carrot, 1 Small Red Onion, 2 Green Onions
- In a small bowl, whisk together the apple cider vinegar, white vinegar, vegetable oil, dijon mustard, maple syrup, celery seeds, black pepper, and salt until well combined.1/2 Cup Apple Cider Vinegar, 2 Tablespoons White Vinegar, 1/4 Cup Vegetable oil, 1 Tablespoon Dijon Mustard, 1 Tablespoon Maple Syrup, 1 Teaspoon Celery Seeds, 1 Teaspoon Black Pepper, Salt to taste
- Pour the vinegar dressing over the cabbage mixture and toss until the shredded vegetables are evenly coated.
- Transfer the coleslaw to an airtight container and refrigerate for at least 1 hour before serving. For the best flavor, let it sit overnight; the next day, the flavors will be even more developed.
- Serve the tangy coleslaw as a side dish with your favorite pork sandwiches, hot dogs, or fish tacos. Leftover coleslaw can be stored in the fridge for 3-5 days.
Nutrition
Calories: 111kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Sodium: 341mg | Potassium: 276mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1820IU | Vitamin C: 45mg | Calcium: 62mg | Iron: 1mg