extra virgin olive oil coleslaw

Name: Extra Virgin Olive Oil Coleslaw
Prep time: 15 min
Yield: 8
Cuisine: American
Ingredients: 1 cup(s) sugar; !/2 cup(s) white vinegar; 1/2 cup(s) extra virgin olive oil; 11/2 teaspoon(s) salt; 16 ounce(s) bag slaw mix; 1 small onion, chopped fine; 1 large green pepper, chopped

16 Pinches 3 Photos

C F

Anywhere, AL

Updated on Aug 2, 2014

I adapted this recipe from one that I found on Taste of Home. There is probably no reason to use an expensive extra virgin oil because of the boiling step. Hope you enjoy! We love this.

Rate

prep time 15 Min

cook time

method Stove Top

yield 8 serving(s)

Ingredients

1 cup sugar
!/2 cup white vinegar
1/2 cup extra virgin olive oil
11/2 teaspoons salt
16 ounces bag slaw mix
1 small onion, chopped fine
1 large green pepper, chopped

How To Make extra virgin olive oil coleslaw

Step 1

In a small sauce pan, combine the first 4 ingredients. Bring to a boil; boil for 1 to 2 minutes or until sugar is dissolved. Remove from the heat; cool to room temperature.

Step 2

In a large bowl, combine cabbage, onion and green pepper; add dressing and toss to coat. Refrigerate until chilled. Serve with slotted spoon.
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