Are you ready to transform ordinary cabbage into a mouthwatering side dish that will have your guests begging for seconds? Our Oil and Vinegar Slaw is not just a salad – it's a vibrant, crunchy explosion of flavors that will revolutionize your summer barbecues, picnics, and weeknight dinners. With its stunning mix of green and red cabbage, this quick and easy recipe proves that healthy eating can be absolutely delicious and Instagram-worthy!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 small head green cabbage, shredded
- 1 small head red cabbage, shredded
- 1 large carrot, grated
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon sugar
- Salt and pepper to taste
Instructions
- Prepare the vegetables by thoroughly washing the green and red cabbage heads. Using a sharp knife or mandoline, carefully shred both cabbage varieties into thin, uniform strips.
- Peel the carrot and use a box grater or food processor to grate it into fine, thin shreds. Aim for consistent, delicate carrot pieces that will blend well with the cabbage.
- In a large mixing bowl, combine the shredded green cabbage, red cabbage, and grated carrot. Gently toss the vegetables to create an even, colorful mixture.
- In a separate small bowl, whisk together the olive oil, apple cider vinegar, sugar, salt, and pepper to create the dressing. Ensure the sugar is completely dissolved and the ingredients are well combined.
- Pour the prepared dressing over the vegetable mixture, using tongs or two large spoons to thoroughly coat all the cabbage and carrot pieces.
- Cover the slaw and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the vegetables to slightly soften.
- Before serving, give the slaw another gentle toss to redistribute the dressing. Taste and adjust seasoning with additional salt and pepper if needed.
Tips
- Knife Skills Matter: Take your time shredding the cabbage into uniform, thin strips to ensure even dressing and a professional-looking presentation.
- Chill for Maximum Flavor: Letting the slaw rest in the refrigerator for at least 30 minutes allows the dressing to penetrate the vegetables and develop a more complex taste.
- Customize Your Crunch: Feel free to add additional ingredients like sliced green onions, chopped herbs, or toasted nuts for extra texture and flavor.
- Dressing Balance: Whisk the dressing thoroughly to ensure the sugar dissolves completely, creating a smooth, well-integrated vinaigrette.
- Make Ahead Friendly: This slaw actually tastes better the next day, making it perfect for meal prep and potlucks!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 2g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 0mg
