Rainbow Coleslaw Salad

Name: Rainbow Coleslaw Salad
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: Half small cabbage (about 1 lb); 2 carrots (shredded); 2 stalks celery (finely diced); Half red bell pepper (thinly sliced); 3 tbsp chopped fresh parsley; 3 tbsp cider vinegar; 1 tbsp canola oil; 2 tsp brown sugar (packed); 1 clove smallgarlic (minced); 1/2 tsp mustard (dry); 1/2 tsp celery seed; Pinch black pepper (freshly, ground)

Jan 5, 2015

Rainbow Coleslaw Salad

Plain coleslaw can be boring, so jazz up your repertoire with this variation with plenty of additional vegetables. With a vinegar-base dressing, the crunch of the vegetables come shining through, refreshing the palate.

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Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

Course Salads

Servings servings

Calories 65 kcal

Ingredients

Half small cabbage about 1 lb
2 carrots shredded
2 stalks celery finely diced
Half red bell pepper thinly sliced
3 tbsp chopped fresh parsley
3 tbsp cider vinegar
1 tbsp canola oil
2 tsp brown sugar packed
1 clove smallgarlic minced
1/2 tsp mustard dry
1/2 tsp celery seed
Pinch black pepper freshly, ground

Instructions

Cut cabbage into pieces that will fit into your food processor tube.
While motor is running put cabbage pieces into food processor; chop cabbage to make about 1 L (4 cups). Scrape into large bowl. Add carrots, celery, red pepper and parsley.
In small bowl, whisk together vinegar, oil, sugar, garlic, mustard, celery seed and pepper. Pour over cabbage mixture and toss to coat.
Storage: cover and refrigerate for up to 2 days.
Creamy variation: Stir in 1/4 cup light mayonnaise into the dressing and stir into slaw.