Hey there, y’all! Let’s talk about makin’ some of that good ol’ sweet sour coleslaw, but hold on, we ain’t usin’ no oil! Yep, you heard that right. This ain’t your grandma’s greasy slaw, this is somethin’ a little lighter and just as tasty, if not tastier, I reckon.
Now, I ain’t no fancy chef or nothin’, just a plain ol’ cook who likes things simple and good. And this sweet sour coleslaw no oil recipe, well, it’s about as simple as it gets. And let me tell ya, it’s perfect for when you want somethin’ fresh and crunchy to go alongside your meal. Especially in the summer, when it’s hot as blazes outside.
First off, you gotta get yourself a nice big head of cabbage. Don’t matter if it’s green or purple or what, just make sure it’s fresh and firm. I like to use a mix, sometimes, if I’m feelin’ fancy, you know? Then you gotta shred that cabbage up real fine. You can use a knife if you’re good at it, or one of them fancy shredder things, whatever works for ya. Just get it nice and thin, like little ribbons.
- Get yourself a big cabbage, green or purple, your pick.
- Shred that cabbage real thin, like little ribbons.
- Toss in some carrots, shredded too, for color and sweetness.
Next up, we gotta add some carrots. They add a little sweetness and color, make things look pretty, ya know? Shred them up too, just like the cabbage. And if you want, you can toss in some other stuff too. Some folks like onions, some folks like peppers, it’s all up to you and what you got on hand.
Now for the secret weapon, the stuff that makes this coleslaw sing – the dressing! But remember, we ain’t usin’ no oil, none at all. So, what do we use instead? Well, I like to use a good splash of vinegar. Apple cider vinegar is my favorite, but white vinegar works too, in a pinch. It gives it that nice tang that wakes up your taste buds. Then we gotta sweeten it up a bit. Some folks use sugar, some use honey, I even seen folks use maple syrup! Just use whatever you got and however sweet you want it. Taste as you go, that’s what I always say.
Vinegar, sugar, a little bit of salt, maybe some pepper. That’s all you need, really. Keep tastin’ it and adjustin’ till it tastes just right to you. That’s the most important part. It’s gotta please your taste, not some fancy chef’s on TV.
Once you got your dressing all mixed up, just pour it over the cabbage and carrots and give it a good toss. Make sure everything gets coated nice and even. And then, the hardest part – waitin’! You gotta let it sit in the fridge for a while, at least an hour, to let all them flavors meld together. It’s even better the next day, I think, but I ain’t got the patience for that most times.
Now, some folks get all hung up on fancy stuff, talkin’ about “texture balance” and “flavor profiles.” I ain’t got time for all that. All I know is, this sweet sour coleslaw no oil recipe is good. It’s crunchy, it’s tangy, it’s sweet, and it goes with just about anything. You can eat it with barbecue, fried chicken, burgers, hot dogs, heck, you can eat it all by itself if you want! It’s that good. And it’s healthy too, seein’ as how we ain’t usin’ no oil.
Coleslaw, it’s been around forever, I reckon. Folks have been eatin’ it for years, and for good reason. It’s just a good, simple dish. And this version, without the oil, is even better, I think. Lighter, fresher, and just as tasty. You don’t need all that heavy mayonnaise to make a good coleslaw, ya hear?
So there you have it. My sweet sour coleslaw no oil recipe. It ain’t fancy, it ain’t complicated, but it sure is good. Give it a try, I think you’ll like it. And if you don’t, well, more for me, I reckon!
And if your coleslaw ends up too sweet, don’t you fret none. Just add a little more vinegar, that’ll fix it right up. Or if it’s too sour, add a little more sugar. It ain’t rocket science, see? Just taste and adjust till it’s perfect.
Remember, cooking ain’t about followin’ some fancy rules. It’s about makin’ good food that you and your family will enjoy. And this coleslaw, well, it’s about as good as it gets.
So go on, get yourself a cabbage and get to shreddin’! You won’t regret it. This coleslaw is perfect for a hot summer day, a picnic, a barbecue, or just a plain ol’ weeknight dinner. It’s good food, plain and simple. And that’s all that matters, right?