Monday, May 30, 2011

Recipe for Red Rock Brewery Style No-Mayo Vinegar Coleslaw with Oregano

I love coleslaw with mayo, but I'm also an equal-opportunity coleslaw eater!

A couple of months ago The Salt Lake Tribune posted the recipe for Red Rock Brewery's Vinegar Coleslaw.  In that story Tribune food writer Lesli J. Neilson admits never liking mayo-based coleslaw.  Of course I immediately went "HUH?" because I love all things mayo!  However, I also love all things cabbage and I try hard to be an equal-opportunity eater, so I printed the recipe for the Vinegar Coleslaw and experimented with it.  I realized I like coleslaw with oil-and-vinegar dressing almost as much as the many mayo-based coleslaw recipes I make so often.  Today is Memorial Day and I'm probably posting this too late for you to add it to your holiday menu, but if you want to be an equal-opportunity coleslaw eater I recommend trying this soon!

I did end up changing the recipe a bit (the original recipe with a quart of dressing for 1 1/2 heads of cabbage sounded like too much, even for someone like me who likes their salads on the wet side.)  I used Splenda to make this South Beach Diet friendly, but if you're not on a diet you can certainly use sugar.   Next time I would change it even more, using the whole green pepper instead of the 1/2 cup the recipe called for.  And if you're not a fan of raw green peppers, I think diced red bell pepper would taste great in this!

Whisk together the grapeseed (or canola) oil, red wine vinegar, Splenda (or sugar), oregano, black pepper and salt to make the dressing.  I really liked the touch of oregano in this, and if you have fresh Greek oregano I'd definitely use it.

I used my mandoline to thinly slice the cabbage, then chopped it a bit more.  You can chop it finely with a knife if you don't have a mandoline.

Same process with the red cabbage, just half as much.

The recipe called for 1/2 cup sliced celery and 1/2 cup diced green bell pepper, but next time I'd just use a whole green pepper.

Toss the salad with the desired amount of dressing.  This is best if it sits for an hour or two before serving.


Red Rock Brewery Style No-Mayo Vinegar Coleslaw with Oregano
(Makes about 4-6 servings, recipe adapted from Red Rock Brewery's Vinegar Coleslaw from The Salt Lake Tribune.)

Dressing:
1/2 cup grapeseed or canola oil
1/2 cup + 1 T red wine vinegar
1/3 cup Splenda (or sugar, but use Splenda for the South Beach Diet)
1/2 tsp. dried oregano (or use 1-2 tsp. finely chopped fresh oregano if it's available)
1/2 tsp. coarse ground black pepper
3/4 tsp. sea salt

Salad:
1/2 large head green cabbage, thinly sliced then chopped (about 7 cups chopped green cabbage)
1/4 large head red cabbage, thinly sliced then chopped (about 3 1/2 cups chopped red cabbage)
1 green bell pepper, finely chopped (or use red bell pepper if you prefer, but the green pepper was really good in this!)
1/2 cup thinly sliced celery
salt and fresh ground black pepper to taste

In a glass measuring cup or plastic bowl, whisk together the grapeseed or canola oil, red wine vinegar, Splenda or sugar, oregano, black pepper, and sea salt.  Let the dressing ingredients marinate a bit while you chop the salad ingredients.  (I didn't have fresh oregano in my garden yet when I made this, but next time I'd definitely use it!)

Thinly slice, then chop the green cabbage and red cabbage.  (I used a mandoline with the 3mm blade to slice the cabbage before I chopped it, but you can also slice and chop it with a large chef's knife.)  Put chopped cabbage into salad bowl.  Remove seeds from bell pepper and finely chop it and thinly slice celery.  Add chopped bell pepper and sliced celery to salad bowl.

Toss salad ingredients together, then whisk dressing one more time, add desired amount of dressing and toss the salad until all ingredients are lightly coated with dressing.

This tastes best if it is dressed a couple of hours before servings.  It doesn't keep well overnight in the fridge because the vinegar causes the red cabbage to bleed and turns the whole salad pink.  If you won't eat it all at once, I'd toss salad ingredients together, dress the amount you will be eating, and then store the leftover salad and dressing separately until you want to eat the leftovers. 


South Beach Suggestions:
This salad is loaded with  low-glycemic ingredients, and when made with Splenda or other no-calorie sweetener it would be great for any phase of the South Beach Diet

More Tasty Coleslaw, with and without Mayonnaise:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Spicy Lime Coleslaw from Kalyn's Kitchen
Val's Sweet Cabbage Slaw with Green Onions and Parsley from Kalyn's Kitchen
Spicy Cilantro-Peanut Slaw from Kalyn's Kitchen
Spicy Mexican Slaw with Lime and Cilantro from Kalyn's Kitchen
Kalyn's Low Carb Coleslaw with Splenda from Kalyn's Kitchen
Vegan Coleslaw with Peanut Dressing from Gluten Free Goddess
Coleslaw with Yogurt, Apple, and Peppers from Andrea's Recipes
Blue Cheese Coleslaw from The Perfect Pantry
Waldorf Coleslaw from Baking Bites
Greek Coleslaw from Greek Food - Recipes and Reflections
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.) counter customizable free hit

19 comments:

Maris(In Good Taste) said...

I love that I can finally enjoy a delicious cole slaw without the fat and calories of mayo!

Lydia (The Perfect Pantry) said...

The oregano in my garden is incredibly robust this Spring, so I'm all set to try this recipe! While I'm partial to anything with mayonnaise, I will try and resist the urge to add a spoonful to the dressing.

Joanne said...

I've had an aversion to mayo for as long as I can remember so I'm loving this cole slaw option! it will definitely be making its way to many of my bbqs!

Kalyn said...

Maris, glad you like it!

Lydia, I might be tempted to add a little mayo myself, but I was surprised how much I enjoyed it with no mayo at all.

Joanne, I have a few friends who are mayo-adverse as well, so I won't hold it against you! Glad you like the idea of no-mayo in the coleslaw.

Pots and Pins said...

Wish I was at Red Rock Brewery right now - miss that place! So I'll try the slaw to see if it quenches my homesickness!

Kalyn said...

Pots and Pins, I've been to Red Rock but haven't had the coleslaw, so you'll have to let me know if it's close!

CJ said...

Another absolutely gorgeous salad Kalyn.

We've finally got some warm-ish weather here and the last of the frost warnings are over (I hope!). Got to get the herbs planted this week. I love the punch of fresh oregano. Cabbage is going on this week's shopping list.

Kalyn said...

CJ, I'm also fond of fresh Greek Oregano and can't wait to make this again now that I have some!

Indie.Tea said...

No mayo, that sounds pretty nice. It looks so much fresher and more warm-weather appropriate than the gloopy mayo'ed version too....

Cooking Creation said...

I love mayo-based slaws but this sounds so good!

Iris said...

I don't like anything with mayo, but I love cabbage, so this sounds delicious to me!

Kalyn said...

Indie Tea, glad you like it. Now if we could just get some warm weather!

Cooking Creation, I'm a big mayo lover, but I liked it a lot.

Iris, this is perfect for you!

Suzanne said...

I have recently found my love for coleslaw, as I too thought I hated it before. There’s a little pub in the next town over that serves terrific coleslaw along side their incredibly tasty burgers. I was trying to figure out what they used so that I could try to make it at home, and to my surprise, they include shredded green pepper in their slaw. I’d never seen that before. It’s delicious and adds a hint more sweetness.

Chris J. said...

In an effort to celebrate a soggy Memorial Day with a barbeque in our part of the farthest northwest corner of California, I made this coleslaw yesterday to go along with some grilled chicken breast. The chicken came off the grill just as the skies opened to torrents of rain. The coleslaw was fantastic – it was a nice tangy complement to the grilled chicken and yes I could taste the hint of oregano in the sauce. I also saved enough salad, without dressing, to make a fresh batch tonight to go along with turkey chili.
This recipe came along at the perfect time for me – I am yet again starting phase 1 one more time!
Thanks Kalyn, I am beginning to develop a list of favorites to get me through the first two weeks. I highly recommend this recipe – it will be wonderful this summer with all kinds of summer menus.

Kalyn said...

Suzanne I did love the green pepper in this, but *shredded* green pepper might be even better!

Chris, so glad you enjoyed it. (And hang in there; I can't being to tell you how many times I've gone back to phase one and it works every time.)

ricekernel said...

I've been looking for a mayo-free slaw recipe for some time - this looks perfect for spring/summer picnics. Thank you, Kalyn!

Jenn Brigole said...

Another great post, Kalyn! I usually use coleslaw as a side dish for chicken but that's mayo-based. Will have to try and make this then and see how both will go together. :)

Julia of Julia'sHealthyItalian said...

hi kaylyn, its julia. we met at blogher. love the step by step pics, beautifully done. love the recipe, gonna give it a try

Kalyn said...

Hi Julia,
Thanks for stopping by; hope you enjoy the recipe!

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