Red Rock Brewery No-Mayo Vinegar Coleslaw

Ingredients

• 1/2 cup grapeseed or canola oil
• 1/2 cup + 1 T red wine vinegar
• 1/3 cup sweetener of your choice
• 1/2 tsp. dried oregano
• 1/2 tsp. coarse ground black pepper
• 3/4 tsp. sea salt
• 1/2 large head green cabbage, thinly sliced then chopped
• 1/4 large head red cabbage, thinly sliced then chopped
• 1 green bell pepper, finely chopped
• 1/2 cup thinly sliced celery
• Salt and fresh ground black pepper to taste

Directions

1. Combine the oil, vinegar, sweetener, oregano, black pepper, and sea salt in a glass measuring cup or a plastic bowl, and whisk until the dressing looks blended. Set it aside to mingle while you prep the vegetables.
2. Cut the green cabbage and red cabbage into thin strips, then chop them. A mandoline fitted with the 3mm blade works well for the slicing before chopping, or you can do the whole job with a large chef’s knife. Transfer the chopped cabbage to a salad bowl.
3. Take the seeds out of the bell pepper, chop the pepper finely, and slice the celery thinly. Add both to the bowl with the cabbage.
4. Toss the vegetables together. Whisk the dressing again, pour on as much as you want, and toss until the salad is lightly coated.
5. The slaw has the best texture and flavor when it is dressed a couple of hours before serving.
6. This is not a great overnight refrigerator salad once dressed, because the vinegar pulls color from the red cabbage and can turn everything pink.
7. If you do not expect to finish it all at once, mix the vegetables together, dress only the portion you are eating, and refrigerate the remaining vegetables and dressing separately until you are ready for the rest.