Jessica's "Carolina Style" Oil and Vinegar Cole Slaw

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While we were in Oregon for Easter weekend we had dinner over at my brother and sister in law’s house. My brother was smoking a tri tip and my sister in law made cole slaw (among other things!). I will tell you know, I don’t like cole slaw. To me it looks slimy, smells weird and just does not look appetizing. Jessica assured me that his was NOT normal cole slaw. She said it was oil and vinegar based and super good. I decided to trust her and give it a try…I’m SOOOOO glad I did! She was right, this was not the cole slaw I was used to. It was crisp, tangy and oh so good! She shared with me where she got the recipe and how she slightly adapted it, and how I get to share it with you!

“Carolina Style” Oil and Vinegar Cole Slaw

Slightly Adapted from Rachel Ray by Jessica

1/4 cup red wine vinegar
2 tablespoons sugar
2 tablespoons canola oil
1 sack, 16 ounces, shredded cabbage mix for slaw salads
3 or 4 green onions finely sliced (I usually double this recipe and just slice up a whole bunch)
1 tablespoon fresh or dried dill weed
1 teaspoon celery salt
1/2 teaspoon celery seed
1/2 teaspoon dry mustard

In a small bowl mix vinegar and sugar until sugar is dissolved, add oil and set aside. In a large bowl toss cabbage and green onion and then season with herbs and spices as desired. Add dressing, toss with fingers to combine.and adjust seasoning. Let stand 20 minutes. Re-toss and serve. I like a crisp, fresh tasting coleslaw so this recipe should be served within one hour of mixing for best taste.

To make ahead mix your dressing and set aside. Mix the cabbage green onion and herbs and spices to taste and cover for storage in the fridge You can then mix the whole salad later or serve up individual portions with dressing to prevent your cabbage from wilting.

This recipe will be the PERFECT addition to your spring and summer potlucks and barbecues! Thanks Jessica for sharing this awesome recipe with us! Enjoy!

Linking Up Here…

Strut Your Stuff – Six Sisters’ Stuff
Sweet and Savory Saturday – Dessert Now, Dinner Later

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