A while back I shared two ways I make my cole slaw. I forgot to share another one I make from time to time. This one is a vinegar based recipe that’s good for people who can’t use or don’t like mayonnaise. It also holds up better for outdoor BBQs.

Oil and Vinegar Cole Slaw

14-16 oz. Bag Coleslaw mix

1/4 cup White or Apple Cider Vinegar

2Tbsp. Sugar (or adjust amount for other sweetner of choice)

2 Tbsp. Oil

1 tsp. Celery Seeds

1/4 tsp. Sea salt (or salt of choice)

1/8 tsp. White or black pepper

Directions:

In a large bowl add vinegar, sugar (or substitute), oil, celery seeds, salt and pepper. Mix well until combined. Pour Coleslaw mix in and toss until all of the slaw is moisturized. Transfer to an airtight container in the refrigerator until ready to use.

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