Oil and Vinegar Slaw

This oil and vinegar slaw is a refreshing and tangy take on a classic summer side. With only a few simple ingredients—shredded cabbage, red wine vinegar, a touch of sugar, and light oil—this slaw delivers big flavor without the heaviness of mayonnaise.

Perfectly crisp and lightly dressed, it’s the ideal companion to grilled meats, sandwiches, or your next picnic spread. Whether you’re planning a weeknight dinner or a backyard barbecue, this slaw is sure to impress with its clean taste and effortless preparation.

Full recipe:

Ingredients:

• 1/4 cup red wine vinegar

• 2 tablespoons sugar

• 2 tablespoons peanut or vegetable oil

• 1 (16-ounce) bag shredded cabbage mix (for slaw salads)

• 1 teaspoon salt

• Freshly ground black pepper, to taste

Directions:

1. In a large bowl, whisk together the red wine vinegar and sugar until the sugar is dissolved.

2. Add in the oil and mix well.

3. Toss in the shredded cabbage mix and season with salt and pepper.

4. Use clean hands or salad tongs to thoroughly toss and coat the cabbage in the dressing.

5. Let the slaw stand for 20 minutes to marinate and soften.

6. Toss once more before serving.

Prep Time: 5 minutes | Inactive Time: 20 minutes | Total Time: 25 minutes
Kcal: ~90 kcal per serving | Servings: 6-8 servings

Why Choose an Oil and Vinegar Slaw Over Creamy Coleslaw?

Traditional coleslaws often rely on mayonnaise or sour cream, which, while delicious, can be heavy, overly rich, and not always the best option for those watching their fat or calorie intake. Rachael Ray’s oil and vinegar approach changes the game. Instead of a thick, clingy dressing, this slaw is bright, acidic, and a touch sweet. The red wine vinegar provides a tangy base, while the sugar balances the sharpness. The oil brings it all together without overwhelming the crisp texture of the cabbage.

This makes it ideal for hot weather, where a lighter slaw can feel more refreshing and less filling. It’s also dairy-free and naturally gluten-free, making it a crowd-pleaser for gatherings with dietary restrictions.

The Rachael Ray Touch: Fast, Flavorful, and Foolproof

What makes this dish undeniably “Rachael Ray” is its efficiency. Known for her 30-minute meals, Rachael crafted this recipe to come together in just minutes—five to be exact, with an additional 20 minutes of marinating time. It’s designed for busy weeknights, last-minute potlucks, or BBQs where oven space is tight and stovetops are crowded.

The use of pre-shredded slaw mix is another Rachael Ray hallmark—she frequently encourages home cooks to use store-bought shortcuts when they don’t compromise on quality. In this case, it saves time while still delivering the fresh crunch you expect in a slaw.

The Secret Behind Its Flavor Depth

Though the recipe uses only a handful of ingredients, the combination delivers a surprisingly complex flavor profile. The vinegar provides acidity, cutting through rich meats or fried foods effortlessly. The sugar brings a subtle sweetness that contrasts beautifully with the sharpness of the cabbage. The oil serves as the neutral vehicle that coats each strand just enough to carry the other flavors without overshadowing them.

This balance of fat, acid, and sweet—without heavy emulsification—makes the slaw pair exceptionally well with grilled foods like pulled pork, brisket, burgers, or fish tacos. It’s also a fantastic accompaniment to spicy dishes, where its cooling crunch offers relief to the palate.

Culinary Versatility and Serving Ideas

Rachael Ray’s Oil and Vinegar Slaw is far from a one-trick pony. While it shines as a classic side dish, it can be used in various other ways that add excitement to your meal planning.

• Sandwich topping: Pile it high on pulled pork or barbecue chicken sandwiches for a pop of texture and tang.

• Taco filler: Add it to shrimp or fish tacos to complement spicy sauces and flaky proteins.

• Grain bowl component: Toss a handful into a quinoa or brown rice bowl alongside roasted vegetables and protein.

• Wrap enhancer: Use it in vegetarian wraps with hummus or grilled tofu to add crunch and freshness.

You can also easily customize the recipe. Add thinly sliced red onions, shredded carrots, or chopped herbs like parsley or dill for extra flair. A dash of celery seed or mustard powder can bring more dimension without complicating the method.

Health Benefits Worth Noting

From a nutritional standpoint, this slaw offers multiple benefits. Cabbage is a cruciferous vegetable loaded with vitamins C and K, antioxidants, and fiber. The vinegar not only adds flavor but also supports digestion and helps stabilize blood sugar when consumed with high-carb meals.

Since the recipe is low in calories and fat (compared to mayonnaise-based slaws), it’s a great option for those aiming to maintain or lose weight. It fits easily into vegetarian, gluten-free, dairy-free, and heart-healthy diets. The simplicity of the ingredient list also makes it easy to track for those following specific macronutrient goals or managing conditions like diabetes.

Audience Appeal and Meal Planning Advantages

Because of its universal flavors and accessibility, this slaw can be served at nearly any gathering or meal. It appeals to picky eaters and adventurous foodies alike, and because it stores well for a couple of days, it’s perfect for meal prep. Make a big batch on Sunday and use it throughout the week as a topping or side dish. Its texture actually improves slightly after resting, as the cabbage softens just enough to soak in the dressing without losing crunch.

Additionally, since it contains no dairy or mayonnaise, it’s safer to leave out for longer periods, making it ideal for picnics, outdoor potlucks, and camping trips.

The Cultural and Historical Context of Vinegar Slaws

While creamy coleslaw may be more popular in Northern and Midwestern U.S. kitchens, vinegar-based slaws have deep roots in Southern cooking. Often served alongside fried catfish, pulled pork, or collard greens, these slaws are known for their punchy vinegar flavor and shelf stability in warm climates.

Rachael Ray’s version honors this tradition while trimming it down to its most essential elements. She brings the Southern staple into the modern home kitchen, making it more accessible to cooks of all experience levels. In doing so, she maintains the soul of the dish while eliminating unnecessary steps and complexity.

What Reviewers and Home Cooks Are Saying

This slaw has garnered strong reviews from home cooks who rave about its simplicity and taste. Many report using it as their go-to side dish for barbecue nights, noting how well it cuts through the richness of meats. Some users mention adding celery seed or using apple cider vinegar instead of red wine vinegar, showcasing the adaptability of the base recipe.

Others appreciate how well it stores and how it maintains its crunch without getting soggy. For those who usually avoid coleslaw due to the mayo content, this has been a revelation—finally, a light and zippy alternative that still delivers that signature crunch.

Tips to Elevate the Dish Even Further

• Marinate longer: Letting the slaw sit for 1–2 hours instead of just 20 minutes deepens the flavor.

• Use homemade slaw mix: If you have time, shred your own cabbage and carrots for extra freshness and control over texture.

• Add color: Mix in purple cabbage, bell peppers, or shredded beet for a visually stunning dish.

• Use flavored vinegar: Try using white balsamic or infused vinegars (like garlic or herb vinegar) for a unique twist.

• Try toasted seeds or nuts: A sprinkle of sesame seeds, pumpkin seeds, or crushed peanuts can add a new layer of texture and flavor.

Conclusion: A Modern Classic That Belongs in Every Kitchen

Rachael Ray’s Oil and Vinegar Slaw proves that simple doesn’t have to mean boring. In just a few minutes, you can whip up a crisp, flavorful side that enhances virtually any meal. Its light, tangy profile makes it perfect for warm weather dining, while its health-conscious ingredients ensure it aligns with most modern diets. Whether you’re cooking for two or prepping for a backyard barbecue, this slaw will undoubtedly become a staple in your recipe rotation.

It captures everything that defines Rachael Ray’s cooking style: minimal effort, maximum flavor, and universal appeal. If you haven’t tried it yet, now’s the time. And once you do, don’t be surprised if it becomes your new favorite go-to side dish.