Vinegar & Oil Coleslaw Recipe
Make Vinegar & Oil Coleslaw Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Dressing
Method
Vegetable Preparation
- 1
Prepare the Cabbage
Remove the outer leaves of the green cabbage, then cut it in half and remove the core. Finely shred the cabbage using a sharp knife or a mandoline slicer, and place it in a large mixing bowl.
- 2
Grate the Carrots
Peel the carrots and grate them using a box grater or food processor. Add the grated carrots to the bowl with the shredded cabbage.
- 3
Chop the Bell Pepper
Remove the seeds and stems from the red bell pepper. Chop it into small pieces and add to the mixing bowl with the cabbage and carrots.
Dressing Preparation
- 4
Mix the Dressing Ingredients
In a separate bowl, combine the apple cider vinegar, olive oil, sugar, salt, black pepper, and Dijon mustard. Whisk together until the sugar and salt are dissolved and the mixture is well combined.
- 5
Combine Dressing with Vegetables
Pour the dressing over the prepared vegetables in the mixing bowl. Toss everything together until the vegetables are well coated with the dressing.
Final Steps
- 6
Chill the Coleslaw
Cover the mixing bowl with plastic wrap or a lid and refrigerate the coleslaw for at least 30 minutes before serving. This allows the flavors to meld together.
- 7
Serve the Coleslaw
After chilling, give the coleslaw a good stir and adjust seasoning if necessary. Serve as a side dish with your favorite meals.