confetti coleslaw
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 1Prepare all vegetables and toss together in a large bowl.
-
Step 2Mix together salad dressing ingredients and blend well. Pour over cabbage mixture and stir well. Refrigerate for 1 hour or more. Serve.
-
Step 3Note: The rice vinegar gives the dressing a nice "kick" so use a good rice vinegar.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Other Salads
Category:
Salads
Tag:
#Quick & Easy
Diet:
Vegetarian
Diet:
Dairy Free
Keyword:
#cabbage
Keyword:
#coleslaw
Keyword:
#cole slaw
Keyword:
#red cabbage
Keyword:
#Salad dressings
Keyword:
#cabbage salad
Keyword:
#green cabbage
Keyword:
#rice vinegar dressings
Keyword:
#light oil dressings
Keyword:
#vegetable oil dressing
Keyword:
#oil dressing
Ingredient:
Vegetable
Method:
No-Cook or Other
Culture:
American
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