This tangy vinegar coleslaw is the lower fat version of the one prepared with mayonnaise. It will become softer and mellower after a day in the fridge.
Prep time
12 min
Cook time
0 min
Servings
10
Prep time
12 min
Cook time
0 min
Servings
10
Ingredients
1 green or red cabbage, shredded
500 mL (2 cups) carrots, grated
1 onion, finely chopped
60 mL (¼ cup) vegetable oil
60 mL (¼ cup) vinegar
Pepper to taste
Directions
In a large bowl, combine cabbage, carrots and onion and set aside.
In a small bowl, mix oil and vinegar. Add pepper to taste.
Pour oil and vinegar over cabbage mixture. Mix well. Cover and refrigerate. Toss gently, just before serving.