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Classic Oil and Vinegar Coleslaw

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Classic Oil and Vinegar Coleslaw

I came across one of my mother’s old cookbooks, one from a fundraiser for my sister’s elementary school. This book goes back to the early 1980’s which means it has classic recipes from the 1970’s and even 1960’sπŸ‘πŸ»

I even found a recipe for a “salad” where the first ingredient is jello πŸ˜‚πŸ˜‚πŸ˜‚

Then I came across the recipe that inspired this one but man oh man did it have a lot of sugar and oil 😳

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Honestly I am so hooked on older cookbooks these days, it’s a fantastic way to look at the history I was part of but don’t remember.

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Stay tuned for more classic/retro recipes that’ll bring your childhood memories back but as always, the naughty bits will be nicer 😎😎😎

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Classic Oil and Vinegar Coleslaw

That quintessential coleslaw we all grew up eating… I’ve reduced the oil a lot but I haven’t compromised on that classic flavour we all know and love.

  • Author:
  • Prep Time: 5 Minutes
  • Cook Time: 5 Minutes
  • Total Time: 10 minutes
  • Yield: 8

Ingredients

Β½ Cup white vinegar

ΒΌ Cup white Sugar

ΒΌ Cup canola oil

1 tsp salt

Β½ tsp pepper

397g/14 oz Bag of Shredded Coleslaw (or a half large head of any cabbage you’d like)

2 Stalks celery, sliced

ΒΌ Large red pepper, diced

ΒΌ Large red onion, diced

Instructions

Combine the vinegar, sugar, oil, salt and pepper in a saucepot and bring it to a boil; carefully mix well. Meanwhile:

In a large bowl, combine the rest of the ingredients and mix well.

Pour the boiling liquid over vegetables; mix well.

Cover and refrigerate.

Taste and adjust seasoning when the coleslaw is cold.

Serve cold πŸ™‚