Vegetable Oils and Shortening


(Laurie) #21

You can make delicious coleslaw using an oil-based dressing. Olive oil works fine, although it solidifies a bit when refrigerated.

I used to make big batches of no-mayo coleslaw all the time. It kept up to a month in a cool place. (I had limited fridge space, so I stored the jars on the floor.)

I don’t have the recipe any more, but you can do a search for “coleslaw no mayo no sugar.”