Red Rock Brewery Style No-Mayo Vinegar Coleslaw with Oregano



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. 

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