Confetti Veggie Slaw (Rainforest Cafe)
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
20
ingredients
- 1 (8 3/4 ounce) can corn, drained (we use white shoepeg)
- 1 green pepper, julienned
- 1 red pepper, julienned
- 1 yellow pepper, julienned
- 1 large jicama, julienned
- 2 cups carrots, julienned (about 4 carrots)
- 1⁄3 cup red onion, chopped
- 1⁄2 cup raisins (I use mix of white & regular)
- 1 cucumber, sliced
- 1 cup red cabbage, julienned (optional)
- 2⁄3 cup vinegar (I use seasoned white rice vinegar)
- 1⁄2 cup sugar
- 1⁄4 cup vegetable oil
- 1⁄4 teaspoon pepper (or to taste)
- 1⁄2 teaspoon salt (or to taste)
directions
- Combine all the veggies in a large bowl. I use my mandolin to cut everything since there is so much julienning to do. In a small bowl, mix vinegar, sugar, oil, salt & pepper. Pour over veggies. Cover & marinate in the refrigerator. We will eat it right away, but as it sits the veggies soak up the flavors.
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Reviews
-
It really does taste like the Napa veggies at Rainforest Cafe. Best recipe yet! I did heat the rice vinegar, sugar, and oil until sugar dissolved for the dressing. I cooled it before pouring over veggies. I was worried that there wasn't enough dressing, but after the night in the fridge it was perfect with the juice from the veggies. Thanks for sharing!
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I have been searching the internet for this recipe off and on for several years now. Who knew I would find it in my own "backyard" - the recipezaar-! This is exactly as I remember it at Rainforest. This is worth all the chopping. It really goes together pretty fast considering the number of ingredients.