Colorful Coleslaw Vinaigrette

Submitted by Caryn Gale

"Great colors and a nice change from coleslaw with mayo."

 

• Ready In: 18mins
• Ingredients: 11
• Serves: 8

ingredients

• 1 small cabbage
• 2 medium carrots
• 1 red pepper
• 1 yellow pepper
• 1 green pepper
• 0 purple cabbage

• Dressing

• 236.59 ml vinegar
• 118.29 ml sugar
• 177.44 ml oil
• 4.92 ml salt
• 1.23 ml white pepper

directions

1. Shred all of the vegetables.
2. I use the slicer on my food processor and not the shredder because it makes everything so small and juicy.
3. I find the cabbage shreds nicely using the slicer and I usually cut my peppers into 2 or 4 wedges and stand them up.
4. I do use the large shredder for the carrots.
5. Place all vegetables in a large Tupperware bowl.
6. Don't worry that it looks like a lot, it will reduce by about half after it marinades for a couple of hours.
7. Place all the dressing ingredients in a saucepan on the stovetop and bring just to a boil.
8. Remove from heat and stir well.
9. Pour it over the vegetables.
10. Seal lid and shake.
11. Place in refrigerator and shake every once in a while.
12. I usually drain off some of the marinade before I serve it because it is so juicy.

Reviews

[Chava Cohen]

This is such a great dish. My kids love it's sweet and sour taste and we always finish the whole bowl.

 

[brown2mj]

This is the best coleslaw ever. We made it for a big family BBQ and it was a hit with everyone!!! A food processor makes easy work of the shredding!

 

[Vcook41]

The vinaigrette is wonderful. I just used regular cabbage and carrots (I did not use bell peppers or purple cabbage). I also used olive oil. When the dressing stops boiling but is still a little warm I poured it over the cabbage and carrot mixture. Yummm!