Monday, June 3, 2013

Rainbow Coleslaw

I'm not a big coleslaw fan, mostly because of the mayonnaise-y, creamy dressing. This recipe has no mayonnaise (or sour cream, buttermilk, etc.) but is dressed with a simple vinaigrette/pickling-brine. Maybe for some, that is NOT a coleslaw. It is, however, more to my personal liking. 

½ head green cabbage, finely sliced 
½ head red cabbage, finely sliced
4 carrots, shredded or finely julienned
2 bell peppers*, julienned
1 C chopped parsley 
½ C white wine vinegar 
½ C olive oil
1 tsp salt 
½ tsp pepper
2 Tbls sugar

* You can use any color bell peppers you want, but a yellow and red add more color variety since there's already green cabbage and parsley, and orange carrots in the mix.

In a small bowl, whisk together vinegar, oil, salt, pepper and sugar. Toss with remaining ingredients in a larger bowl. Refrigerate at least an hour before serving, to chill and allow vinaigrette to pickle the salad.

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