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. Remember to add in the white sugar to suit your taste if you prefer a sweeter coleslaw; adjust the sugar amount. I have added up to about 1 cup. Taste the dressing before adding it to the salad; if you think it needs more sugar, then add it to the dressing before mixing it into the slaw. Just make certain to whisk very well so that the sugar is completely dissolved.
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. Remember to add in the white sugar to suit your taste if you prefer a sweeter coleslaw; adjust the sugar amount. I have added up to about 1 cup. Taste the dressing before adding it to the salad; if you think it needs more sugar, then add it to the dressing before mixing it into the slaw. Just make certain to whisk very well so that the sugar is completely dissolved.
- 2/3 cup vegetable oil
- 1 small green bell pepper sliced
- black pepper (optional)
- 3/4 cup white vinegar
- 1 tablespoon brown sugar (or to taste)
- 1 1/2 teaspoons celery seeds
- 1 large cabbage (shredded or finely chopped)
- 2 green onions chopped (or use sweet onion)
- 2 large carrots, peeled and shredded (hand-squeeze exces
- 1 teaspoon seasoning salt (or use white salt to taste)
- 2 -3 tablespoons prepared mustard
- 1/2-1 teaspoon garlic powder (optional)
- 1/2 cup white sugar (can add up to 3/4 cup)
- Carbohydrate 1.15793666668186 g
- Cholesterol 0 mg
- Fat 18.3234833564812 g
- Fiber 0.398666668732961 g
- Protein 0.287916666666667 g
- Saturated Fat 1.35767833503817 g
- Serving Size 1 1 -8 serving(s) (66g)
- Sodium 2.56600000075942 mg
- Sugar 0.759269997948894 g
- Trans Fat 0.246268333615043 g
- Calories 172 calories
Step-by-step
- In a large bowl, mix the vegetables together.
- Mix the 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.
- 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 mix every time I open the fridge).
- Season with freshly ground black pepper (if desired) before serving.
Kittencal's Marinated Oil and Vinegar Coleslaw: A Housewife's Summer Staple
Summer barbecues are my absolute favorite! There's nothing quite like the smell of grilling meat, the laughter of friends and family, and, of course, the delicious side dishes that complete the experience. And for me, no summer BBQ is complete without my signature marinated oil and vinegar coleslaw. This recipe isn't just a coleslaw; it's a journey of flavors, a testament to patience, and the perfect complement to any grilled delight.
I've perfected this recipe over years of hosting backyard gatherings. It started with a simple desire to make a coleslaw that stood out from the crowd. Tired of the usual bland, creamy versions, I experimented with different oils, vinegars, and spices, until I stumbled upon this magical combination. The key, I've discovered, is the marination process. The flavors meld together beautifully, creating a symphony of sweet, tangy, and slightly spicy notes that dance on your palate. The longer it sits, the better it tastes, so don’t skip the overnight chill!
The beauty of this coleslaw lies in its versatility. It's a blank canvas, ready for your creative touch. Feel free to experiment with the vegetables. I often add blanched broccoli or cauliflower florets for extra texture and nutrients. Sometimes, I even toss in some shredded red cabbage for a vibrant pop of color. The dressing is equally adaptable. If you prefer a sweeter coleslaw, simply add more sugar to your liking. I’ve even added up to a cup, but always taste the dressing before adding it to the slaw to ensure perfect sweetness. Remember to whisk diligently to dissolve the sugar completely; that's crucial for a smooth and delicious dressing.
Beyond the ingredients, it’s the process that truly elevates this coleslaw. The initial hour at room temperature allows the vegetables to absorb the dressing’s magic, while the overnight refrigeration works its wonders, softening the cabbage and blending the flavors to perfection. I often find myself opening the refrigerator multiple times throughout the night, just to stir it gently with a spoon, relishing the transformation taking place. This is not just a recipe; it's a ritual, a small act of culinary magic that transforms ordinary vegetables into something truly extraordinary.
This coleslaw isn't just a side dish; it's a conversation starter, a testament to the simple pleasures of good food and good company. It's the kind of recipe that elicits compliments and requests for the recipe. It's a proud moment for any housewife, a delicious reward for a little bit of planning and patience.
So, the next time you're hosting a summer barbecue, or even just a simple family dinner, give this coleslaw a try. It's a recipe that embodies the spirit of summer: vibrant, flavorful, and unforgettable. Trust me, your guests (and you!) will thank you for it.
Ingredients:
- 2/3 cup vegetable oil
- 1 small green bell pepper, sliced
- Black pepper (optional)
- 3/4 cup white vinegar
- 1 tablespoon brown sugar (or to taste)
- 1 1/2 teaspoons celery seeds
- 1 large cabbage (shredded or finely chopped)
- 2 green onions, chopped (or use sweet onion)
- 2 large carrots, peeled and shredded (hand-squeeze excess water)
- 1 teaspoon seasoning salt (or use white salt to taste)
- 2-3 tablespoons prepared mustard
- 1/2-1 teaspoon garlic powder (optional)
- 1/2 cup white sugar (can add up to 3/4 cup)
Preparation Time: 20 minutes (plus 24 hours marinating time)
Serves: Approximately 8
