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To turn up the color appeal of this salad, use a combination of yellow, red, and green bell peppers instead of just green.
Use an infused olive oil with rosemary, garlic, or dill to liven up your dish.
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| Tangy Cole Slaw |
Ingredients
(7 servings - 200 calories per serving)
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| 4 cups |
green cabbage (shredded) |
| 4 cups |
red cabbage (shredded) |
| 1/4 cup |
onion (finely chopped) |
| 1/2 cup |
green pepper (chopped) |
| 1/2 cup |
celery (chopped) |
| 1/2 cup |
olive oil |
| 1/3 cup |
vinegar |
| 1/4 cup |
sugar |
| 1-1/2 tsp |
salt |
| 1 tsp |
celery seed |
| 1 tsp |
mustard seed |
| 1/2 tsp |
black pepper |
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- In large mixing bowl, combine cabbage, onion, green pepper, and celery.
- In small mixing bowl, combine oil, vinegar, sugar, salt, celery seed, mustard seed, and pepper.
- Blend well.
- Pour over cabbage mixture.
- Toss until well blended.
- Refrigerate for 1 hour or overnight.
- Serve cold.
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