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

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.

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