|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.
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.
(Makes about 4-6 servings, recipe adapted from Red Rock Brewery's Vinegar Coleslaw from The Salt Lake Tribune.)
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
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.)