Confetti Coleslaw

1
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.

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Confetti Coleslaw

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.

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