confetti coleslaw

14 Pinches 1 Photo
Lake Jackson, TX
Updated on Aug 26, 2015

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.

prep time 30 Min
cook time
method No-Cook or Other
yield

Ingredients

  • 1 1/2 cups shredded green cabbage
  • 1 1/2 cups 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 tablespoons seasoned gourmet rice vinegar (maruken) or your choice rice vinegar
  • 3 tablespoons apple cider vinegar
  • dash celery salt
  • 2 1/2 tablespoons sugar
  • 1/4 cup vegetable oil
  • 1/8 teaspoon black pepper

How To Make confetti coleslaw

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

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