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Coleslaw With a Tangy Oil and Vinegar Dressing


  • 1 medium to large cabbage shredded
  • 2 medium carrots shredded
  • 1 small onion diced
  • 3 T. white Balsamic vinegar
  • 1 T. Dijon mustard
  • 3 T. extra virgin olive oil
  • 1 tsp. dried cilantro or 1 T. diced, fresh (optional)


  • Combine the cabbage, carrots, and onion. Pour the vinegar into a small bowl and whisk the mustard into it. In a slow stream, add the olive oil, whisking until the dressing is emulsified. Add the cilantro, if desired.


Serves 6-8.