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
Sweet Potato Patties - Healthy Recipes Blog
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.

Learn More Now ›

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.

Get More Info Here ›

How many calories are in coleslaw with vinegar and oil dressing? ›

Vinegar & oil slaw contains 99 calories per 113 g serving. This serving contains 4 g of fat, 1 g of protein and 14 g of carbohydrate. The latter is 9 g sugar and 2 g of dietary fiber, the rest is complex carbohydrate. Vinegar & oil slaw contains 0.5 g of saturated fat and 0 mg of cholesterol per serving.

How to fix too much vinegar in coleslaw? ›

If you have added too much vinegar to a recipe, you can try adding a bit of sugar or honey to help balance the acidity. You could also try diluting the vinegar by adding more of the other ingredients in the recipe.

Learn More Now ›

What ingredients is used to combine oil and vinegar? ›

A good emulsifying agent will keep the oil and vinegar mixed together, delaying the appearance of a clear boundary. Try variations with more egg white, or with other emulsifiers, such as egg yolk, balsamic vinegar instead of white vinegar, etc.

Show Me More ›

What is homemade coleslaw made of? ›

In a medium bowl, whisk together the mayo, apple cider vinegar, mustard, maple syrup, celery seeds, salt, and several grinds of fresh pepper. Make the coleslaw. In a large bowl, toss together the cabbage, carrots, and scallions. Pour the dressing over the top and toss to coat.

Get More Info Here ›

Why do you soak shredded cabbage? ›

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water.

Is oil and vinegar a low calorie dressing? ›

This healthy salad dressing has bold flavor but only 25 calories per serving. It's made with a delicious combination of ingredients including white wine vinegar, extra virgin olive oil, garlic and herbs.

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Why does my homemade coleslaw taste bitter? ›

When plant cells are broken, the oils are separated from the sugar molecules by an enzyme and released as a very bitter compound. It's a clever defense mechanism for the cabbage plant to discourage hungry foragers.

Discover More Details ›

How to stop homemade coleslaw from going watery? ›

Salting the cabbage should be step one of any coleslaw recipe. With the shredded cabbage in a colander, mix in a tablespoon of salt per head of cabbage till it's evenly distributed. The salt will draw out excess water from cabbage while helping preserve the crispiness.

Keep Reading ›

What happens if you use too much vinegar? ›

The Effect of Excess Vinegar on Food Texture and Flavor

Excess acidity can break down proteins, resulting in a tougher or mushier texture. It can also cause ingredients to become discolored or lose their vibrancy.

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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.

Discover More Details ›

What does coleslaw contain? ›

The only consistent ingredient in coleslaw is raw cabbage, while other ingredients and dressings vary widely. Some popular variations include adding red cabbage, pepper, shredded carrots, onions, grated cheese, pineapple, pears, or apples, and using salad dressings like mayonnaise or cream.

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What are the ingredients in Aldi coleslaw? ›

Specifications

Ingredients	White Cabbage (45%), Mayonnaise (Rapeseed Oil, Water, Pasteurised 𝐄𝐠𝐠 Yolk, Spirit Vinegar, Sugar, White Wine Vinegar, Salt, 𝐌𝐮𝐬𝐭𝐚𝐫𝐝 Powder, Preservative: Potassium Sorbate; Stabilisers: Xanthan Gum, Guar Gum), Carrot (15%), Onions.
Lifestyle	Vegetarian
Net weight	300g

8 more rows

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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 ...