Red Cabbage Coleslaw with Broccoli and Red Pepper

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READY IN: 4hrs 30mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • Vinaigrette
  • 13
    cup light tasting olive oil
  • 3
    tablespoons honey
  • 3
    tablespoons balsamic vinegar
  • 14
    cup water
  • 1
    teaspoon salt
  • 1
    teaspoon coarsely ground pepper
  • Slaw
  • 1
    medium red cabbage, cored,very thinly sliced
  • 1
    bunch broccoli, florets trimmed and separated into tiny pieces,stems peeled and shredded,about 6 cups total
  • 1
    large red pepper, cut into 2 inch long fine julienne,about 1 1/2 cups
  • 6
    large green onions, thinly sliced,about 1 1/2 cups
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DIRECTIONS

  • To make vinaigrette: Put basil leaves, olive oil, honey, water, vinegars, salt& pepper in a blender or food processor and mix until the basil is minced.
  • Transfer to a 4 quart bowl.
  • Put the cabbage, broccoli, bell pepper and onion in the bowl with the dressing.
  • Toss until well mixed.
  • Chill at least 4 hours or up to 8 hours before serving.
  • To serve, toss well, drain off any excess liquid and adjust the seasonings.
  • Serve chilled in a large bowl.
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