Crispy Colorful Vinaigrette Coleslaw

The vegetables in coleslaw are so good for you, but the dressing usually negates any benefits because it’s dripping with fat and calories. Not in this version. I like to call it the perfect coleslaw: perfect on an autumn night as a side to chili; perfect layered on a pulled pork sandwich to give it that extra crunch; perfect by the spoonful.  –Ellen

  No-Mayo-Coleslaw-vertical

Ingredients:

1 small head red cabbage, shredded (If you are running short on time, just use a convenience bag of shredded cabbage, it really tastes the same. I mean, it’s cabbage. And you can use green, but the red makes it prettier.)

1 bag of broccoli slaw

1.5 cups shredded carrots

1 small green pepper, diced

1 small red pepper, diced

1 small yellow pepper, diced

3/4 cup sugar

1/2 cup + 2 Tablespoons white vinegar

1/2 cup olive oil

1 teaspoon salt

1/4 teaspoon white pepper

1 teaspoon celery seed

1/4 teaspoon mustard seed

 

Directions:

Combine all of the vegetables in a large bowl. Toss thoroughly with the sugar. Cover and chill for 2 hours. This slightly softens the veggies and draws out moisture.

Near the end of the chilling time, make the vinaigrette. In a small saucepan combine the vinegar and the next 5 ingredients. Heat over medium heat to a boil while whisking until the salt dissolves. Allow to cool slightly.

Pour the liquid off of your bowl of vegetables, but leave about a cup of it in there. Pour your vinaigrette over the veggies and toss well. Chill for at least 2 more hours before serving, but overnight is fine.

This slaw actually holds up well for several days in the fridge if covered tightly.

Crispy Colorful Vinaigrette Coleslaw

Crispy Colorful Vinaigrette Coleslaw

INGREDIENTS

1 small head red cabbage, shredded (If you are running short on time, just use a convenience bag of shredded cabbage, it really tastes the same. I mean, it's cabbage. And you can use green, but the red makes it prettier.)

1 bag of broccoli slaw

1.5 cups shredded carrots

1 small green pepper, diced

1 small red pepper, diced

1 small yellow pepper, diced

3/4 cup sugar

1/2 cup + 2 Tablespoons white vinegar

1/2 cup olive oil

1 teaspoon salt

1/4 teaspoon white pepper

1 teaspoon celery seed

1/4 teaspoon mustard seed

DIRECTIONS

1. Combine all of the vegetables in a large bowl. Toss thoroughly with the sugar. Cover and chill for 2 hours. This slightly softens the veggies and draws out moisture.

2. Near the end of the chilling time, make the vinaigrette. In a small saucepan combine the vinegar and the next 5 ingredients. Heat over medium heat to a boil while whisking until the salt dissolves. Allow to cool slightly.

3. Pour the liquid off of your bowl of vegetables, but leave about a cup of it in there. Pour your vinaigrette over the veggies and toss well. Chill for at least 2 more hours before serving, but overnight is fine.

Notes

This slaw actually holds up well for several days in the fridge if covered tightly.

http://www.sisterhoodofthesensiblemoms.com/recipes/side-dish/crispy-colorful-vinaigrette-coleslaw/

 

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