Italian Coleslaw

Published: Jun 19, 2014 · Modified: Aug 14, 2020 by Louisa Clements · This post may contain affiliate links

This post may contain affiliate links

Inspired by the flavours of Italy, this coleslaw with Italian dressing is a simple twist on a classic slaw and perfect for a summer cookout.

I’ve always been a huge fan of coleslaw–that is if it doesn’t include mayo. I’ve always preferred a vinegar-based, tangy slaw and this Italian coleslaw fits the bill perfectly.

I love a classic Italian salad dressing; my version uses dried basil as it has a strong flavour that stands up well to the vinaigrette.

There are many things I love about coleslaw but what I love the most is that it gets better after sitting in the fridge overnight. It’s the perfect dish to prep ahead of time if you have people coming over.

I love to eat coleslaw on its own as a side, but it would also be pretty delicious served on a pulled pork sandwich.

How do you make a vinegar-based salad dressing for coleslaw?

This recipe is based off of one that my great grandmother used to make–I have her handwritten recipe! She made a coleslaw with a boiled dressing, which is the method I’ve always used when making coleslaw. For this dressing I added some garlic and dried basil.

Based one some research, this seems to be the way that coleslaw was traditionally made, and I can see why. The dressing ends up tangy with just enough sweetness and it helps to break down the sturdy cabbage.

Canadian Living has another old-school style coleslaw recipe, on their site using the same boiled dressing method that sounds delicious!

I like to use a combination of red and green cabbage in my coleslaw, simply because it’s prettier to look at, but this salad works with whichever variety you have on hand.

Coleslaw with Italian Dressing

Author: Louisa Clements

4.31 from 56 votes

Make a simple coleslaw at home with an Italian-inspired vinegar dressing with herbs and no mayonnaise.

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Prep: 10

Cook: 1

Cooling time30

Total: 41

Servings: 6

Ingredients

1 whole cabbage, shredded
½ cup olive oil
⅓ cup cider vinegar
3 tablespoon granulated sugar
1 clove garlic, crushed
1 teaspoon dried basil
½ teaspoon salt
black pepper to taste

Instructions

In a saucepan, bring olive oil, cider vinegar, sugar, garlic, basil, salt and pepper to a boil. Boil for 30 seconds and remove from heat. Allow to cool slightly.
Pour warm dressing over cabbage, and toss to coat. Allow to stand until salad is cool. When cooled, cover and place in refrigerator to chill. When ready to serve, stir to mix cabbage.

Notes

This recipe gets even better the next day.

Did you try this recipe?Leave a comment + rating and let me know what you think!

4.31 from 56 votes (55 ratings without comment)

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Comments

Jim

August 09, 2023 at 8:11 am

This sounds great... hoping to make it this weekend for a cookout featuring some italian main dishes. Seems like the warm dressing would wilt the cabbage a bit? Or does it hold up/recrisp in rhe cooling process?

Reply
- Louisa Clements
  
  August 13, 2023 at 11:08 am
  
  Hi Jim! The warm dressing is a traditional method for making coleslaw I learned from my great grandmother! It helps speed up the process of breaking down the cabbage that you would only get after a day in the fridge. Your cabbage will still be crisp, but will have more of the traditional texture you're looking for in a slaw. Let me know how it went!
  
  Reply
Pauline

April 07, 2023 at 6:17 pm

Trying this for Easter, Will try to remember and let you know how we liked it.

Reply
- Louisa Clements
  
  April 27, 2023 at 7:58 am
  
  Thanks Pauline, how did it go for you?
  
  Reply
Bob

December 11, 2022 at 3:21 pm

I made the recipe almost exactly as written with the exception of I used lankanto monkfruit rather than sugar, this recipe is delicious, not to oily, just right for the vinegar, it would be a miracle if it lasts past the 2nd day, it's very good, and healthy.

Reply
- Louisa Clements
  
  December 20, 2022 at 12:06 am
  
  Thank you, Bob! I'm so glad that you enjoyed this recipe.
  
  Reply
BB Avocet

January 17, 2021 at 11:02 am

Did you use red AND green cabbage -- the photo looks like it.
★★★★★

Reply
- Louisa Clements
  
  January 25, 2021 at 2:03 pm
  
  Hi BB, yes for the photo I used red and green! But either would be fine in the recipe. :) I hope you enjoyed!
  
  Reply
Sarah

July 04, 2020 at 4:52 pm

Looks delicious. I used to eat something similar to this as a child because back then I hated coleslaw with mayo on it. I will have to try this to see how it tastes compared to the stuff I used to eat.

Reply
- Louisa Clements
  
  July 15, 2020 at 2:56 pm
  
  Thank you Sarah, let me know how it goes!
  
  Reply
Helen @ Scrummy Lane

June 21, 2014 at 10:51 pm

HI, Lou! I think this is a VERY common problem indeed. I'm almost (not quite!!) twice your age but I do still put a lot of pressure on myself to achieve and get disappointed easily if, for example, I didn't tick all the things off my 'to-do' list in a particular day. I think what I've learnt over the years, though (and TRY to remember) is that you can only do your best, and that is always good enough. P.S. The coleslaw looks so healthy ... and tasty too with that lovely simple dressing. It's nice to see a coleslaw that isn't smothered in mayonnaise!

Reply
- Lou
  
  July 21, 2014 at 8:49 am
  
  Thanks for your thoughts on this Helen, definitely helpful and I love hearing what works and doesn't work for others or just to know that we're not alone in this :)
  
  Reply
Mariana @The Candid Kitchen

June 21, 2014 at 1:22 pm

I have been having so much coleslaw lately, and I love it! So in the back of my mind I am trying to think of loads of ways to give the recipe twists, this sounds perfect, Lou! Great alternative to the ol' mayo/cream dressing.

Reply
- Lou
  
  July 21, 2014 at 8:48 am
  
  Thank you, Mariana! I've been so into coleslaw also, they are just perfect for summer!
  
  Reply
Allison

June 19, 2014 at 11:39 am

Hey Lou! I love coleslaw in the summer. I could honestly eat a truckload of it at every meal! I hear you about the always room for improvement thing. Although, you're so young! I'm turning 27 in a couple of months and I'm up to my eyeballs in things I want to do, improve on, try, etc. There are always things I want to achieve, but I'm trying to make a better effort at enjoying the process along the way. :) PS. Your photos are gorgeous!

Reply
- Lou
  
  June 21, 2014 at 3:12 pm
  
  Hey Allison! There isn't much better than coleslaw in the summer, is there? I love the idea of trying to enjoy the process, I've been trying to focus a lot on taking in different moments over the past few months and have found that it is helping a lot :)
  
  Reply
Sarah@WholeAndHeavenlyOven

June 19, 2014 at 10:40 am

I have that same mindset in just about everything. --- I think it's because we strive so hard to be perfect in everything, but in reality we CAN'T succeed and accomplish everything we want in life. Really thought-provoking when you think about it....And this coleslaw looks perfect! I love a good classic coleslaw and am loving how you topped this with an Italian dressing rather than the usual mayo dressing. Superb photos too! The lighting is just perfect!

Reply
- Lou
  
  June 20, 2014 at 7:23 pm
  
  Thanks for the kind words, Sarah. I love that this post made you think a bit more about all of this, I find it so fascinating and love hearing the thoughts and experiences of others.
  
  Reply
Olivia - Primavera Kitchen

June 19, 2014 at 10:20 am

So beautiful this salad. Very summery. Love it

Reply
- Lou
  
  June 20, 2014 at 7:18 pm
  
  Thank you, Olivia!
  
  Reply