Oil and Vinegar Slaw: A Crisp, Refreshing Side Dish for All Occasions
Discover the art of preparing classic oil and vinegar slaw, a fresh and tangy alternative to mayo-based coleslaw.
If you’re looking for a vibrant and refreshing salad that complements just about any meal, oil and vinegar slaw is your answer. This simple, tangy dish is a lighter alternative to classic mayonnaise-based coleslaw and brings a bright flavor and satisfying crunch to the table. Popularized by renowned chef Rachael Ray, this slaw is beloved for its versatility, speed of preparation, and adaptability to personal taste. Whether you’re hosting a family barbecue, seeking a healthy lunch option, or adding color to your weekday dinner, this oil and vinegar slaw delivers in both taste and ease.
Table of Contents
- Introduction to Oil and Vinegar Slaw
- Essential Ingredients
- Step-by-Step Preparation
- Chef’s Tips & Tricks
- Popular Variations & Add-Ins
- Nutrition & Serving Suggestions
- Frequently Asked Questions (FAQs)
Introduction to Oil and Vinegar Slaw
Oil and vinegar slaw is a modern twist on traditional coleslaw. Instead of a creamy, heavy dressing, this version opts for a zesty vinaigrette, letting the pure flavor of fresh vegetables shine. The popularization of this slaw can be credited to several celebrity chefs, including Rachael Ray, whose recipes emphasize minimal effort and maximum flavor. What makes oil and vinegar slaw so special is its ability to adapt—simple enough for everyday meals, yet customizably bold for special gatherings.
People love this slaw because:
- No mayo: It’s lighter and suitable for those avoiding dairy or eggs.
- Quick prep: Ready in under 15 minutes (plus a brief marinating time for best flavor).
- Crisp & tangy: The combination of vinegar and fresh produce offers refreshing acidity and crunch.
- Easy to customize: Add your favorite vegetables, herbs, or spices for endless variations.
Essential Ingredients
The beauty of oil and vinegar slaw is that it requires just a handful of pantry staples and fresh produce. Here are the core ingredients you’ll need:
| Ingredient | Purpose | Common Substitutes |
|---|---|---|
| Shredded Cabbage | Main crunch, bulk, base | Red, Savoy, or Napa cabbage mix |
| Shredded Carrot | Color, sweetness, crunch | Shredded beet, daikon, or parsnip |
| Red Wine Vinegar | Tang, sharpness, preservative | Apple cider, white wine, or rice vinegar |
| Vegetable/Peanut Oil | Smooth dressing texture | Canola, sunflower, olive oil |
| Sugar | Balancing acidity, mild sweetness | Honey, agave, or leave out for lower sugar |
| Salt & Pepper | Seasoning, flavor amplification | Sea salt, kosher salt, white pepper |
| Celery Seed (optional) | Distinctive, aromatic zip | Celery salt, dill seed, poppy seed |
| Poppy Seeds (optional) | Visual appeal, subtle nutty taste | Toasted sesame, omit |
| Onion (optional) | Extra bite & flavor depth | Green onions, shallot, or omit |
Sample Ingredient List (for 4–6 servings):
- 1 medium head cabbage (or 16 ounces coleslaw mix), very thinly sliced
- 1 medium carrot, shredded
- 1/4 cup red wine vinegar
- 2 tablespoons sugar
- 2 tablespoons vegetable or peanut oil
- 1/2 teaspoon celery seed (or celery salt)
- 1 teaspoon salt, plus more to taste
- 1/4 teaspoon fresh black pepper
- Optional: 1/2 small onion, finely shredded or chopped
- Optional: 2 teaspoons poppy seeds
Step-by-Step Preparation
This foolproof recipe delivers perfect results every time. The key is to mix the dressing separately before tossing with the vegetables, ensuring even distribution and flavor penetration.
- Prepare the Vegetables:
In a large mixing bowl, combine the shredded cabbage and carrot (add onion, radish or other veggies as desired). - Mix the Dressing:
In a separate small bowl or measuring cup, whisk together the red wine vinegar and sugar until the sugar is dissolved. Add the oil, celery seed, salt, pepper, and any additional seasonings (such as poppy seed or dill). - Combine:
Pour the dressing over the cabbage mixture. Use clean hands, tongs, or salad forks to toss gently until the vegetables are evenly coated. - Marinate:
Let the slaw sit at room temperature for at least 20–30 minutes. This allows the vegetables to soften slightly and absorb the flavors. Toss again before serving. For an even more pronounced flavor, refrigerate for 1–4 hours before serving. - Taste & Adjust:
After marinating, taste and adjust seasoning with additional salt, pepper, or a splash more vinegar as needed.
Visual Guide: Quick Steps Summary
- Combine sliced/shredded vegetables in a bowl.
- Whisk dressing ingredients together until well blended.
- Toss vegetables with dressing and rest 20–30 minutes.
- Re-toss and serve chilled or at room temperature.
Chef’s Tips & Tricks
- Texture Matters: Always slice or shred cabbage very thinly; this helps maximize crunch and flavor blending.
- Mix by Hand: Use clean hands to toss the slaw for the best distribution and to gently bruise the cabbage, allowing faster absorption of flavors.
- Let it Rest: The longer it stands (up to a day), the more the flavors meld; just re-toss before serving for crispness.
- Use Fresh Spices: Use freshly ground black pepper or try a dash of white pepper for a milder kick.
- Optional Add-Ins: Adding seeds, herbs or a touch of mustard gives an aromatic or creamy twist without heaviness.
Popular Variations & Add-Ins
The basic oil and vinegar slaw invites endless adaptations. Here are some chef-approved variations and additions for different tastes and dietary needs:
| Variation/Add-In | Effect on Flavor & Texture |
|---|---|
| Apple Slices or Shredded Apple | Adds sweetness and a tart crunch, perfect for fall slaws. |
| Poppy Seeds | Provides visual interest, subtle crunch, and a mild, nutty note. |
| Fresh Herbs (dill, cilantro, parsley) | Brightens the slaw and balances acidity; dill is a classic pairing. |
| Pickle Juice & Relish (as in some Rachael Ray versions) | Boosts tang, saltiness, and layers of flavor. Use instead of part of the vinegar. |
| Radish or Bell Pepper | Adds vivid color and bold flavor. Use thin slices for best texture. |
| Mustard (Dijon or yellow) | Gives depth and a slight creaminess without dairy. Use 1–2 teaspoons per batch. |
| Savoy or Red Cabbage | Mix and match for added color and nutrition. |
Dietary Adjustments
- Low-Sugar: Use a sugar substitute or simply omit the sweetener for a tarter slaw.
- Gluten-Free: The core ingredients are naturally gluten-free, but double-check store-bought add-ins.
- Allergy-Friendly: Swap peanut oil for a neutral oil if nut allergies are a concern.
Nutrition & Serving Suggestions
Oil and vinegar slaw is not only refreshing but also a great way to add fiber and nutrients to your diet. Classic preparations are low in calories, free of mayo and dairy, and full of vitamins from cabbage and carrots. The vinegar base also means this slaw holds up at room temperature or in picnic baskets better than creamy variations.
Typical Nutritional Breakdown (per 1-cup serving):
- Calories: 70–90
- Fat: 4–7g
- Carbohydrates: 8–10g
- Sugar: 3–5g (or less if sugar is omitted)
- Fiber: 2–3g
Cabbage also provides antioxidants (including vitamin C and anthocyanins in red varieties) and is recognized for its digestive and immune-boosting properties.
Perfect Pairings
- Grilled meats: Pulled pork, BBQ chicken, brisket, or burgers
- Seafood: Fried or grilled fish, shrimp tacos
- Vegetarian mains: Bean burgers, grilled tofu, picnic sandwiches
- Snacking: Serve with tortilla chips or as a crunchy sandwich topping
Since it holds well in the fridge, oil and vinegar slaw is ideal for meal prep and leftovers. Simply store in an airtight container for up to 3 days—the flavors continue to develop over time.
Frequently Asked Questions (FAQs)
Q: Can I use pre-shredded coleslaw mix?
A: Absolutely. Pre-shredded mixes save time and work perfectly. Just be sure to check for freshness and adjust the seasoning, as bagged mixes can vary in size and moisture.
Q: Is oil and vinegar coleslaw healthier than mayo-based slaw?
A: Yes, generally. Oil and vinegar slaw contains less fat, fewer calories, and no cholesterol. The absence of mayonnaise also makes it suitable for more diets and safer at room temperature for picnics.
Q: How long does oil and vinegar slaw last in the fridge?
A: Properly stored in an airtight container, it keeps well for 2–3 days. The texture softens slightly over time, but the flavor intensifies.
Q: What can I use instead of celery seed?
A: Try celery salt, dill seed, or poppy seed. Each adds a different nuance, but all complement the core flavors of the slaw.
Q: Can I make this slaw in advance?
A: In fact, it’s recommended! Assemble and dress the slaw up to a day ahead—the flavors only improve with a little time to meld. Just re-toss before serving for best texture.
Q: Can I customize the vinegar?
A: Yes, mix and match vinegars such as apple cider, rice, or white wine for different flavor profiles. Add a splash of lemon juice for extra brightness.
Q: What if I want a creamier texture without mayo?
A: Whisk in a teaspoon of Dijon mustard or Greek yogurt to the dressing for a mild creamy mouthfeel, but the core taste remains tangy and zippy.
Conclusion: Fresh, Flavorful, Foolproof
Oil and vinegar slaw is a timeless, effortless dish that deserves a spot in every cook’s repertoire. It’s equally at home at backyard barbecues or elegant buffet tables, and endlessly customizable. With just a handful of humble ingredients, you can create a vibrant, healthy, and crowd-pleasing dish in minutes. Whether you follow Rachael Ray’s version, make it your own with creative add-ins, or keep it classic and simple, this slaw promises to liven up any meal with color, crunch, and zest.
Ready to transform your next meal? Gather your favorite vegetables, whisk up a punchy vinaigrette, and enjoy the unbeatable freshness of homemade oil and vinegar slaw!
References
- https://www.justapinch.com/recipes/side/vegetable/oil-and-vinegar-slaw.html
- https://www.food.com/recipe/rachel-ray-s-vinegar-based-coleslaw-532412
- https://www.youtube.com/watch?v=dx-8U7aVtsE
- https://rachaelray.com/blogs/recipes/oil-and-vinegar-slaw
- https://lakezurich.org/DocumentCenter/View/11437/Coleslaw
