Light, tangy and with a hint of celery flavor, this Easy Oil and Vinegar Coleslaw recipe is a delightful side dish for lunches and dinners.
![Easy Oil and Vinegar Coleslaw is shown in a white bowl on a blue towel on a gray granite countertop.](https://sarahscucinabella.com/wp-content/uploads/2021/01/Oil-and-Vinegar-Coleslaw-2-1000x667.jpg.webp)
Traditional coleslaw is the salad of summer picnics and sunny days. It’s the thing we pile beside hot dogs on colorful paper plates. But sometimes you want a different slaw — one that’s free of the sweet and creamy dressing that traditional coleslaw is known for.
There’s a barbecue joint near us that makes a great coleslaw without mayo. With a vibrant flavor and delightful crispness, it pairs well with the saucy barbecue foods the joint serves.
I had that coleslaw in mind when I was updating my recipe for Easy Oil and Vinegar Coleslaw. A version of this first appeared in a newspaper column I used to write. But, with some revisions, I’ve improved the flavor and created a coleslaw worthy of your favorite sandwiches, skillet burgers, barbecue and more.
This coleslaw begins with thinly sliced green cabbage. You don’t need a whole head — just four cups of it (that was about 1/3 of my smallish cabbage). You’ll also need a cup of shredded carrots (that’s about two small carrots) and a 1/4 cup of finely chopped fresh parsley (do not use anything but fresh parsley in this recipe. Dried parsley won’t have the same result).
All of that goes into a bowl.
Next, you make the oil and vinegar dressing. Red wine vinegar, olive oil and honey are whisked together with salt, pepper, celery salt and dry mustard for a tangy, bright dressing for this salt. It’s delightful.
Finally, the veggies and the dressing are tossed together. Perfection.
![Oil and Vinegar Coleslaw is shown in a white bowl on a blue and white cloth on a granite countertop with a silver spoon nearby.](https://sarahscucinabella.com/wp-content/uploads/2021/01/Oil-and-Vinegar-Coleslaw-3.jpg.webp)
This recipe is easy enough for the most novice of cooks to make as long as they are comfortable with a knife. The most complicated part is the cutting of the cabbage and shredding of the carrots.
Once the Oil and Vinegar Coleslaw is done, give it a few minutes to rest. This will let the flavors meld together a bit.
All that’s left to do is decide what you’ll eat this with. This lovely, tangy, easy Oil and Vinegar Coleslaw is perfect served with so many things — burgers, sandwiches, barbecue, you name it.
![On a granite countertop is a blue and white cloth topped with a silver spoon and a white bowl containing Oil and Vinegar Coleslaw.](https://sarahscucinabella.com/wp-content/uploads/2021/01/Oil-and-Vinegar-Coleslaw-1.jpg.webp)
Leftovers of this delightful Oil and Vinegar Coleslaw should be stored in an airtight container in the refrigerator. They’ll last for up to five days — if you don’t finish it sooner.
I think you’ll probably finish it before then though.
Oil and Vinegar Coleslaw Recipe
![Oil and Vinegar Coleslaw Recipe](https://sarahscucinabella.com/wp-content/uploads/2021/01/Oil-and-Vinegar-Coleslaw-4-735x490.jpg.webp)
Fresh and light, this Oil and Vinegar Coleslaw recipe is easy to make and delightful served with everything from sandwiches to burgers to barbecue.
Ingredients
- 4 cups shredded cabbage
- 1 cup shredded fresh carrots
- ¼ cup chopped fresh parsley
Dressing
- ⅓ cup red wine vinegar
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tsp salt
- ½ tsp ground black pepper
- 1/4 tsp celery seed
- 1/8 tsp dry mustard
Instructions
- Add the cabbage, carrots, and parsley to a large mixing bowl. Stir well to combine.
- In a small mixing bowl, whisk together the vinegar, olive oil, honey, salt, pepper, celery seed and dry mustard. Pour over the vegetables and toss well to combine.
- Let sit for a few minutes before serving, or chill until ready to serve.