Light and Creamy Coleslaw with Oil and Vinegar Dressing
This light, creamy coleslaw recipe features fresh cabbage and carrots tossed in a tangy oil and vinegar dressing enhanced with a touch of mayo. It's a crunchy slaw with savory-sweet flavor and just the right amount of creaminess.
Servings: 6 servings
Ingredients
- 5 cups thinly sliced green cabbage
- 1 cup thinly sliced red cabbage
- 3/4 cup shredded carrots (1 large or 2 medium carrots)
For the dressing:
- 2 tablespoons apple cider or unseasoned rice vinegar
- 1 tablespoon granulated sugar
- Salt and freshly ground black pepper
- 2 tablespoons mayonnaise
- 3 tablespoons vegetable oil
- 2 tablespoons sweet onion grated or finely chopped
- 1 clove garlic finely minced or pressed
Instructions
- In a small mixing bowl, whisk together the vinegar, sugar, 1/2 teaspoon of salt, and a few grinds of black pepper until the sugar has dissolved.
- Stir in the mayonnaise, then add the oil slowly, whisking continuously until the dressing is smooth and creamy. Stir in the onion and garlic.
- Add the sliced cabbage and shredded carrots to a large mixing bowl. Pour the dressing over the vegetables and toss until everything is evenly coated.
- Taste and add a bit more salt and/or pepper if needed. Let the coleslaw sit at room temperature for 15 minutes to allow the cabbage to soften slightly and release its moisture (see notes below for more info).
- Toss the slaw again after resting. Taste and adjust the seasoning one more time. This helps refine the flavor after the ingredients have had a chance to blend.
- Transfer to a serving dish, cover, and refrigerate for at least 45 minutes to allow the flavors to develop.
Notes
For the best texture, hand-slice the cabbage and freshly grate the carrots instead of using pre-shredded mixes. Taste and adjust the seasoning after the slaw rests for 15 minutes, as the cabbage will release some moisture into the dressing.
Nutrition
Calories: 128 | Total Fat: 10g | Cholesterol: 2mg | Sodium: 250mg | Carbohydrates: 8g | Fiber: 2g | Sugar: 5g | Protein: 1g