Kittencal's Marinated Oil and Vinegar Coleslaw
I make this quite often for BBQ parties and everyone loves it! plan ahead, this salad must be prepared a day ahead and left in the fridge overnight to blend the flavors, it will take on a completely different flavor --- I have even added in lightly blanched broccoli and/or cauliflower florets to the veggies, feel free to add in whatever you want to --- remember to add in the white sugar to suit taste if you prefer a sweeter coleslaw adjust the sugar amount, I have added up to about 1 cup, taste the dressing before adding to the salad if you think it needs more sugar then add it into the dressing before mixing into the slaw just make certain to whisk very well so that the sugar is mixed in completely.
- Ready In:
- 24hrs 15mins
- 1 large cabbage (shredded or finely chopped)
- 1 small green bell pepper, sliced
- 2 green onions, chopped (or use sweet onion)
- 2 large carrots, peeled and shredded (hand-squeeze excess moisture out)
- 3⁄4 cup white vinegar
- 1 teaspoon seasoning salt (or use white salt to taste)
- 1 tablespoon brown sugar (or to taste)
- 1 1⁄2 teaspoons celery seeds
- 2 -3 tablespoons prepared mustard
- 1⁄2 - 1 teaspoon garlic powder (optional)
- 2⁄3 cup vegetable oil
- 1⁄2 cup white sugar (can add up to 3/4 cup)
- black pepper (optional)
- In a large bowl, mix the vegetables together.
- Mix first 6 dressing ingredients together in a small saucepan; bring to a boil.
- Remove from heat then immediately add in the oil and white sugar; mix to combine until the sugar is completely dissolved, then pour the hot mixture over the veggies.
- Allow to sit out at room temperature for 1 hour stirring occasionally with a spoon.
- Cover and refrigerate for 24 hours stirring occasionally, I just keep a spoon in the bowl and just mix every time I open the fridge.
- Season with freshly ground black pepper (if desired) before serving.
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This is very good, but cut the oil down to 1/2 cup. I left out the garlic powder because it can be overpowering. Start with 1 tbsp mustard and add from there. The recommended 1/2 sugar was perfect for my taste. I know some Southern folk who like it sweeter. I used prebagged slaw mix and didn't need all the dressing. You don't want the slaw swimming in dressing. You could easily serve this after 4 hours. You don't need to wait 24 for the flavors to blend. This slaw will easily keep in the refrigerator for 5 days.
I liked this, but I think I was expecting something a bit more pickle-y, esp. when, after reading the reviews, I let it sit for a few days. (I will admit - I ate it all along those days!) Also, there was way too much oil for my taste. The sweet balance seemed good - definitely sweet, but not over-sweet. So, I think I will use this as a starting point, adding more vinegar, less oil, and maybe a bit more mustard for more kick.