Name: Oil & Vinegar Coleslaw (Standard)
Total time: 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 medium Green Cabbage-shredded; 2 medium Carrots-grated; 1/2 cup Apple Cider Vinegar; 1/4 cup Vegetable Oil; 2 tbsp Granulated Sugar; 1 tsp Dijon Mustard; 1/2 tsp Salt; 1/4 tsp Black Pepper-freshly ground

Oil & Vinegar Coleslaw

A refreshing and tangy coleslaw made with crisp cabbage and carrots, tossed in a simple yet flavorful oil and vinegar dressing.

Recipe tier

A refreshing and tangy coleslaw made with crisp cabbage and carrots, tossed in a simple yet flavorful oil and vinegar dressing.

Total 20 min

Serves 6 servings

Steps 5

Ingredients 8

Coleslaw Mix
1 medium 600 g Green Cabbage-shredded
2 medium 200 g Carrots-grated
Dressing
cup 120 mL Apple Cider Vinegar
cup 60 mL Vegetable Oil
2 tbsp 30 mL Granulated Sugar
1 tsp 5 mL Dijon Mustard
tsp 2.5 mL Salt
tsp 1.25 mL Black Pepper-freshly ground

Equipment

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Instructions

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In a large bowl, combine the shredded Green Cabbage and grated Carrots from the Coleslaw Mix.
In a separate small bowl, whisk together the Apple Cider Vinegar, Vegetable Oil, Granulated Sugar, Dijon Mustard, Salt, and Black Pepper from the Dressing ingredients until well combined and the sugar is dissolved.
Pour the dressing over the coleslaw mix.
Toss thoroughly to ensure all the cabbage and carrots are evenly coated.
For best results, cover the bowl and refrigerate for at least 15 minutes before serving to allow the flavors to meld.