Coleslaw (Oil and Vinegar Based)

 This is a quick, easy, vinegar based coleslaw that works deliciously on fish sandwiches and tacos. We made a big batch and I loved the tang to compliment the white fish fillets we used in some fish sandwiches (I was trying to recreate the Crispy Arctic Cod Sandwich from Red Robin's that is so yummy!)

My sweet baby taste tester got in on the action and wanted to help me try this one out during pictures. Even she seemed to really like it and was eating little handfuls (and spoonfuls) while it was down on her level. Though once I put her in her highchair for dinner that night and put some on her plate all of a sudden she didn't want anything to do with it. She is very, very fickle like that...  

This is a great basic coleslaw recipe to have on hand anytime you need a summery side dish, or a nice sandwich topper (I really like coleslaw as a BBQ sandwich topper as well). Very versatile, refreshing, and tasty.

Coleslaw adapted from TRYANGO on AllRecipes

1 16-oz bag shredded cabbage and carrots for coleslaw
1/4 onion, chopped (optional)
1/4 cup vegetable oil
1/4 cup vinegar
1/4 cup white sugar


  1. In a large bowl combine the shredded cabbage and carrots, onion, vegetable oil, vinegar and sugar. Stir until the ingredients are well mixed. Chill in the refrigerator until serving, stirring as needed to recombine ingredients.


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