Extra Virgin Olive Oil Coleslaw



I adapted this recipe from one that I found on Taste of Home. There is probably no reason to use an expensive extra virgin oil because of the boiling step. Hope you enjoy! We love this.


☆☆☆☆☆ 0 votes

15 Min
Stove Top


  • 1 c
  • !/2 c
    white vinegar
  • 1/2 c
    extra virgin olive oil
  • 11/2 tsp
  • 16 oz
    bag slaw mix
  • 1 small
    onion, chopped fine
  • 1 large
    green pepper, chopped

How to Make Extra Virgin Olive Oil Coleslaw


  1. In a small sauce pan, combine the first 4 ingredients. Bring to a boil; boil for 1 to 2 minutes or until sugar is dissolved. Remove from the heat; cool to room temperature.
  2. In a large bowl, combine cabbage, onion and green pepper; add dressing and toss to coat. Refrigerate until chilled. Serve with slotted spoon.

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About Extra Virgin Olive Oil Coleslaw

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian Vegan
Other Tags: Quick & Easy Healthy

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