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Colorful Coleslaw Vinaigrette

Great colors and a nice change from coleslaw with mayo.

Ready In:
18mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Caryn Gale
Contributor
@Caryn Gale
Contributor
"Great colors and a nice change from coleslaw with mayo."
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  1. 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!
    Reply
  2. 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!
    Reply
  3. Chava Cohen
    This is such a great dish. My kids love it's sweet and sour taste and we always finish the whole bowl.
    Reply
  4. Caryn Gale
    Great colors and a nice change from coleslaw with mayo.
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