Simple Oil and Vinegar Coleslaw

December 25, 2006 at 1:54 am (B_minus, Cruciferous rich, Mom’s recipes, Quick weeknight recipe, Salads, Soymilk, Website / blog)


This is adapted from a recipe from Rachael Ray off the Food Network website. I needed some simple coleslaw in a pinch, and this sufficed quite well. It was light and refreshing.

  • 1/4 cup vinegar
  • 1 tablespoon sugar
  • 2 tablespoons canola oil
  • 16 ounces, shredded green cabbage
  • 2 carrots, grated
  • Salt and pepper

Mix vinegar and sugar. Add oil. Add cabbage to dressing and season with salt and pepper to taste. Toss to combine.

My notes: For the vinegar, we used white balsamic, although the original recipe called for red wine vinegar. We also reduced the sugar and salt from the amounts in the original recipe, and added carrots.

Rating: B-
Derek: B

Here’s my mom’s vinegar coleslaw recipe:

Mix together in quart jar:

  • oil 1/3 cup
  • vinegar 1/3 cup
  • sugar 1/3 cup (less if a sweet vinegar)
  • salt 1/2 tsp.
  • pepper 1/8 tsp.
  • water or 1/4 cup
  • soy milk (amount?)

Finely shred (slice thinly)

  • 1/2 large head of cabbage or 1 small head (should be about 6 cups shredded)

Grate

  • 2-3 carrots.

Shake sauce well, pour sauce over cabbage and carrots, then toss.
Another vegetable I sometimes add to coleslaw is grated jicama.

Update Jan 2008: Tonight I made a coleslaw with a bit of cabbage, 2 carrots, seeds and juice from 1/2 a pomegranate, a couple spoonfuls of currants, 3 Tbs. of white balsamic vinegar, and a few teaspoons of olive oil. It was quite tasty, and nicely colorful.

Update March 2008: Tonight I made a more asian inspired slaw. I used about 12 ounces of shredded savoy cabbage (about 6 cups I think), and 8 ounces of grated carrots (about 2 cups?). I added 4 Tbs. rice wine vinegar, 2 Tbs. white wine (I wanted to use mirin but was out), 2 tsp. soy sauce, 1/2 Tbs. toasted sesame oil, 1/2 Tbs. olive oil, 2 sliced scallions, 2 Tbs. currants, 2 Tbs. Trader Joe’s chili lime roasted peanuts, and some minced pickled ginger and wasabi leftover from sushi.  Other nice additions might be crushed red pepper (1/2 tsp?), cilantro (2 Tbs?), and toasted sesame seeds (1.5 Tbs?) instead of peanuts.

 

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3 Comments

  1. Aunt Laurie said,

    Hi Rose,

    Oh…my first comment!
    I make something like this with seasoned rice vinegar and dill. Awesome and easy…and I guiltily admit that I buy preshredded cabbage.
    For the dressing: 1/3 seasoned rice vinegar, 1/3 water and (really less than) 1/3 olive oil (because I only use olive oil). Then a little kosher salt, a few twists of the pepper grinder and toss in the dill. Serve soon so it stays crunchy.

    And congrats on the news!

  2. rachel ray coleslaw said,

    […] ray off the Food Network website. I needed some simple coleslaw in a pinch, and this sufficed …https://captious.wordpress.com/2006/12/25/simple-oil-and-vinegar-coleslaw/The American Hotel Dinner MenuFeatured on rachel Ray&aposs 40 a Day 9. Crabcakes with Poached Eggs […]

  3. Gracia said,

    I substituted Agave Nectar for the sugar because I had it on hand. Realized I needed more seasoning because I had a big bowl of slaw so I just doubled the recipe. Good basic recipe.

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