Oil & Vinegar Coleslaw

Mayo-based slaw has its place, but when the weather is warm or you want something brighter, this oil and vinegar coleslaw wins. Shredded cabbage gets tossed in a simple sweet-tangy dressing of red wine vinegar, a little sugar, and oil, for a crisp, refreshing side with no heavy creaminess.

The little details matter. Dissolve the sugar into the vinegar before adding the oil, so the dressing is smooth rather than gritty. Then toss and let the slaw stand for about twenty minutes. That rest is the secret: the salt and vinegar soften the cabbage just slightly and the dressing soaks in, so the flavor deepens as it sits.

Because there is no mayonnaise, this slaw shrugs off a hot day, making it a smart pick for picnics, cookouts, and packed lunches. Give it one more toss right before serving to redistribute the dressing, since it settles to the bottom.

Kitchen Tips

• Dissolve the sugar into the vinegar before adding the oil so the dressing is smooth, not gritty.
• Let the slaw stand about 20 minutes so the cabbage softens slightly and soaks up the dressing.
• With no mayo, this slaw holds up in the heat. Re-toss before serving since the dressing settles.

Variations

• Add shredded carrot, sliced red onion, or thinly sliced bell pepper for color.
• Stir in celery seed or a little Dijon for extra flavor.
• Use apple cider vinegar for a softer, fruitier tang.