| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup olive oil
- 1/2 cup red wine vinegar
- 3 ounces granulated sugar
- 1 teaspoon chopped garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped shallots
- 1/2 teaspoon lemon juice
- 1 teaspoon dry oregano
- Salt and pepper
- 1/2 head green cabbage, julienned
- 1/4 head red cabbage, julienned
- 1/2 red bell pepper, julienned
- 1/2 green bell pepper, julienned
- 1/2 yellow bell pepper, julienned
- 1 carrot, peeled and julienned
- 1 green onion, green part only cut in 1-inch lengths
Instructions
- Whisk all vinaigrette ingredients in a bowl. Mix all vegetables in a bowl. Pour the vinaigrette over the vegetables, toss and chill until ready to serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 319 |
| Total Fat | 27 g |
| Saturated Fat | 4 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 3 g |
| Sugar | 14 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 410 mg |
| Serving Size | 1 of 8 servings |
| Calories | 319 |
| Total Fat | 27 g |
| Saturated Fat | 4 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 3 g |
| Sugar | 14 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 410 mg |
Reviews
We loved this Vinegar based coleslaw. Best one we have tried so far. I cut it in half for two of us and it lasts the week. A good Dijon mustard is a must for flavor.
I did not like this recipe. Too much like salad dressing; a rather strong vinaigrette. I am southern and prefer a mayo dressing although I’ve had one that uses Ramkin noodles which was delicious. Can’t find it!
The dressing is very nice, it is light and tasty. Just add dressing to your own taste, and save the rest for another night.
this is cabbage salad where I come from coleslaw has mayo,sour cream and or yougart.It is always creamy.
This beautiful slaw is extremely tasty. I recommend hand slicing the cabbage rather than using a food processor. It takes a little more time, but will be less soggy this way as it picks up less of the dressing. I made HALF the dressing and it covered the amount of slaw I made quite perfectly (a large mixing bowl full), but then, the recipe is vague about exactly how much cabbage goes in.
I am giving this tasty recipe four stars, not five, because the ratio of vinaigrette to vegetables is off, and the amount of oil called for in the vinaigrette is a bit heavy. I made the recipe as written and it produced a cole slaw that was too heavily laden with an oily sauce. Reduce the oil a bit and then double the amount of cabbage called for in the recipe. These two corrections will result in a five-star recipe.
This tastes great! I made it for a pot-luck dinner last night and it disappeared faster than any other dish. I kept pretty much to the recipe, except that I added fresh dill instead of the dried oregano. You probably could use just about any herb, fresh or dried.
I expanded this recipe to serve 150 people at St. Mark’s community lunch, and it was a hit! This gorgeous dish glittered like a bowl of jewels, and the red wine vinaigrette was flavorful and tart. We didn’t have a single portion left at the end of the day, though we filtered the vinaigrette and bottled it for another salad down the road. DELICIOUS!
This recipe is very close to one I “made up” years ago because I don’t like anything slathered in mayo! I use balsamic vinegar and about a tablespoon of French Tarragon. Magnifique!
I have always liked the idea of cole slaw, but have rarely liked the actual execution of it. This vinegar based dressing on this recipe is AMAZING!!! I doubled the recipe and brought it to a party where it got rave reviews from everyone there. And this was for a family function with lots of foodies! It was great to have a stand out recipe among the other great food items there!