Colorful Coleslaw Vinaigrette

Recipe by Caryn Gale
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 18mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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