Oil and Vinegar Coleslaw
Although primarily oil and vinegar-based, this coleslaw has just a touch of creaminess from a dollop of mayonnaise. This lightened-up version makes it a nice accompaniment to a creamy potato salad.
- Ingredients:
- 8 cups cabbage, thinly sliced
- 2 medium carrots, shredded
- 1/4 cup vegetable oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon mayonnaise
- 1/2 teaspoon fresh garlic, very finely chopped
- 1/4 cup onion, very finely chopped
- 2 teaspoons sugar
- 1/2 teaspoon salt
- Freshly ground black pepper
Preparation:
Place the cabbage and carrots in a large mixing bowl and set aside. In a small bowl, whisk together the oil, vinegar, mayonnaise, garlic, onion, sugar, salt and a few grinds of black pepper. Pour over the cabbage-carrot mixture and toss to combine. Let stand at room temperature for 15 to 20 minutes to allow the flavors to blend, taste and adjust the seasonings, oil and vinegar as desired. Cover and refrigerate until ready to serve.
Makes 6 to 8 servings
