OIL AND VINEGAR COLESLAW

 

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Backstory

This coleslaw has no mayo, which makes it nicely suited for picnics, potlucks, and other places where you won’t necessarily have refrigeration. I prefer the vinaigrette over a creamy sauce in any case.

Ingredients

  • ¼ cup white wine vinegar
  • 2 tbsp canola oil
  • 2 tbsp sugar
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 lb green cabbage (half of a large head)
  • 1 large carrot (about 5 oz)

Directions

  • Shred the cabbage and carrot and place them in a large serving bowl.
  • Whisk together the vinegar, oil, sugar, salt and pepper, then pour over the cabbage and carrot and toss to coat.
  • Let sit for 20 minutes for the flavors to mingle, then serve.

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