Side Disheschefjeanpierre3.9
How to Make Coleslaw - Vinaigrette Style!
This coleslaw recipe brings a fresh twist to a classic American side dish. Instead of the traditional mayonnaise-based dressing, we'll create a delightful vinaigrette that's light, crispy, and bursting with flavor. Perfect as a side for barbecues, picnics, or alongside your favorite grilled dishes.
👥 6 Servings👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
Prepare the Vinaigrette:
2
In a separate mixing bowl, whisk together the Dijon mustard, hot sauce, minced garlic, salt, and black pepper until well emulsified.
Dijon Mustard2 tablespoonsGarlic, minced1 tablespoon
3
Gradually pour in the basil-infused olive oil (or regular olive oil) while continuously whisking to create an emulsion.
4
Add the white Sicilian balsamic vinegar and lemon juice to the mixture. Continue whisking until the vinaigrette is smooth and well incorporated.
5
Prepare the Coleslaw:
6
In a large bowl, combine all ingredients.
7
Pour the Vinaigrette over the Coleslaw mixture.
8
Gently toss all the ingredients together until the coleslaw is evenly coated with the vinaigrette.
9
Taste and adjust the seasoning with additional salt, pepper, or hot sauce if needed.
10
Cover the coleslaw with plastic wrap and refrigerate for at least ⏱️ 1 hour before serving. This resting time allows the flavors to meld and the coleslaw to absorb the dressing.
Nutrition Facts
calories
330.38 kcal
fat Content
27.43 g
serving Size
1 serving
fiber Content
4.57 g
sugar Content
9.53 g
sodium Content
101.52 mg
protein Content
2.77 g
carbohydrate Content
21.1 g
saturated Fat Content
3.8 g
unsaturated Fat Content
22.84 g
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