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’s👍🏻
I even found a recipe for a “salad” where the first ingredient is jello 😂😂😂
Then I came across the recipe that inspired this one but man oh man did it have a lot of sugar and oil 😳
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.
Stay tuned for more classic/retro recipes that’ll bring your childhood memories back but as always, the naughty bits will be nicer 😎😎😎Print 
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.
½ Cup white vinegar
¼ Cup white Sugar
¼ Cup canola oil
1 tsp salt
½ tsp pepper
397g/14 oz Bag of Shredded Coleslaw (or a half large head of any cabbage you’d like)
2 Stalks celery, sliced
¼ Large red pepper, diced
¼ Large red onion, diced
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 🙂
- Prep Time: 5 Minutes
- Cook Time: 5 Minutes