Food & Cooking Recipes Salad Recipes Green-Cabbage Coleslaw with Vinaigrette 2.7 (26) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 8 This coleslaw makes a crisp side dish for our Sweet-and-Sticky Grilled Drumsticks or other grilled foods. Ingredients ½ cup champagne vinegar 6 tablespoons extra-virgin olive oil 1 ½ teaspoons coarse salt Freshly ground pepper, to taste 1 head green cabbage, thinly sliced Directions Combine vinegar, oil, salt, and pepper in a large bowl. Add cabbage, and toss. Cover with plastic wrap, and refrigerate at least 5 hours (or overnight) to allow the flavors to meld. Print