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.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 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
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.
