The perfect side dish with grilled and roasted meats, this Oil and Vinegar Coleslaw Recipe is light and crunchy with just the right amount of tang.
Blue Ribbon Shredded Oil and Vinegar Coleslaw Recipe
Wisconsin is blessed with the perfect climate for growing green cabbage and what better way to celebrate this delicious but crunchy vegetable is this Oil and Vinegar Coleslaw Recipe.
But did you know there are two schools of thoughts when it comes to coleslaw: creamy or vinegar and oil?
As for me, depending upon my mood and what ingredients I have on hand, I have to say that I oscillate between the two recipes, as do many Wisconsinites.
It’s the perfect side dish with grilled and roasted meats and is light and crunchy with just the right amount of tang.
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Even so, this oil and vinegar coleslaw goes well with most grilled or roasted meats, fried fish and seafood.
What I love about this recipe is that it is a simple recipe that uses a handful of ingredients that allows the sweetness of the cabbage to shine.
You’ll love it because a small cabbage head makes quite a lot of coleslaw, which makes it a great side dish for picnics or potlucks.
That’s why I like to call this a “blue ribbon” recipe. It is so versatile and quick and easy to make. Best of all, it’s a family favorite–as you’ll find out when you serve it to your friends and family.
Here’s how to make Oil and Vinegar Coleslaw:
Begin by slicing and shredding a small head of green cabbage and set aside.
Add the dressing to the cabbage and toss well. Finally sprinkle the salad with black sesame seeds. Mix well once more.
For more delicious side dish recipes, be sure to check out the Recipe Section on Wisconsin Homemaker.
Oil and Vinegar Coleslaw Recipe
Oil and Vinegar Coleslaw Recipe - The perfect side dish with grilled and roasted meats, this Oil and Vinegar Coleslaw Recipe is light and crunchy with just the right amount of tang.
- 12 cups green cabbage (small cabbage)
- 3 tsp sugar
- 3 tbsp white vinegar
- 2 tbsp olive oil extra virgin
- 1 tsp Fox Point Seasoning (Penzey's or Lawry's Seasoned Salt)
- 1 tbsp black sesame seeds
Slice the cabbage into shreds and place in a large salad bowl.
In another bowl, add the other ingredients, except the black sesame seeds. Mix well and
Pour the oil and vinegar dressing over the cabbage and toss well.
Sprinkle with black sesame seeds and toss well, again. Serve and Enjoy!