Confetti Coleslaw

Sena Wilson

By
@ceodau

It is almost the end of summer and bar-b-que's will be replaced by stews and chile cook-offs. I wanted to prepare a slightly different salad to serve with the grilled tilapia, and a tribute to fall with all it's beautiful colors. My husband is not fond of coleslaw with heavy dressings so I decided to make a lighter one. I do hope you enjoy this salad for a nice change of pace. I used my food processor for shredding and completed the task in no time.


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Rating:

Prep:

30 Min

Method:

No-Cook or Other

Ingredients

1 1/2 c
shredded green cabbage
1 1/2 c
shredded red cabbage
1
carrot, shredded or chopped
1/2
cucumber, julienned or chopped
1/2
red onion, chopped
1/2
sweet onion, chopped

DRESSING:

4 Tbsp
seasoned gourmet rice vinegar (maruken) or your choice rice vinegar
3 Tbsp
apple cider vinegar
dash(es)
celery salt
2 1/2 Tbsp
sugar
1/4 c
vegetable oil
1/8 tsp
black pepper

Directions Step-By-Step

1
Prepare all vegetables and toss together in a large bowl.
2
Mix together salad dressing ingredients and blend well. Pour over cabbage mixture and stir well. Refrigerate for 1 hour or more. Serve.
3
Note: The rice vinegar gives the dressing a nice "kick" so use a good rice vinegar.