Vinaigrette coleslaw
1
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 12 • Difficulty: Easy
Thinly slicing the vegetables makes this slaw versatile, ideal for a stand-alone side dish or as a topper for sandwiches and grilled meats and fish. Add in a thinly sliced jalapeño for a little hit of heat.
Ingredients
Shredded red cabbage
4 cup(s), or green cabbage
English cucumber
½ medium, thinly sliced
Red onion
½ medium, thinly sliced
Garlic
1 clove(s), thinly sliced
Green bell pepper
1 medium, thinly sliced
Carrots
1 medium, thickly shredded
Table salt
½ tsp
Black pepper
½ tsp
Sugar
2½ Tbsp
Apple cider vinegar
2½ Tbsp
Olive oil
1 Tbsp
Water
1 Tbsp
Dill
1 Tbsp, fresh, chopped (optional)
Instructions
1
In a large bowl, combine the cabbage, cucumber, onion, garlic, green pepper, and carrot; set aside.
2
In a small bowl, combine the remaining ingredients; pour over the vegetables and toss to mix and coat. Chill in the refrigerator, tossing once or twice, for about 1 hour.
3
Serving size: about 3/4 cup
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