More interesting, more flavorful, and far less fat‐laden than traditional coleslaw.
Ingredients
2 tablespoons of Sherry or balsamic vinegar
2
tablespoons of
Sherry or balsamic vinegar
1/2 cup of Olive, peanut, or vegetable oil
1/2
cup of
Olive, peanut, or vegetable oil
6 cups of Cored, and shredded Napa, Savoy, green, and/or red cabbage
6
cups of
Cored, and shredded Napa, Savoy, green, and/or red cabbage
2 Red bell peppers, stemmed, peeled if desired, seeded, and diced
2
Red bell peppers, stemmed, peeled if desired, seeded, and diced
1 cup of Diced scallions
1
cup of
Diced scallions
Salt and freshly ground black pepper to taste
Salt and freshly ground black pepper to taste
1/4 cup of Minced fresh parsley leaves
1/4
cup of
Minced fresh parsley leaves
Preparation Instructions
Whisk together the mustard and vinegar in a small bowl; add the sugar, then add the oil a little at a time, whisking all the while.
Combine the cabbage, peppers, and scallions, and toss with the dressing. Season with salt and pepper and refrigerate until ready to serve (it's best to let this rest for an hour or so before serving to allow the flavors to mellow; you can let it sit longer, up to 24 hours, if you like).
Just before serving, toss with parsley.
Serves:
Makes about 2 quartsCuisine:
AmericanNew AmericanSolution:
easybudgetmake aheadfasthealthyDietary Consideration:
low carbveganvegetarianSource:
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