Coleslaw Vinaigrette was an inspiration from the dish I tasted at a friends get-together party. I simply loved the way this Coleslaw Vinaigrette. Sumptuous indeed!
Green cabbage head
Olive oil/Salad oil
1⁄3 Cup (5.33 tbs)
Red wine vinegar
1⁄4 Cup (4 tbs)
1⁄2 Teaspoon, crushed
1. Separate leaves from cabbage. Cut out and discard tough ribs from cabbage leaves. Thinly slice cabbage to make about 6 cups, packed. Cut red pepper into very thin strips.
2. Prepare dressing: In large bowl, mix olive oil and remaining ingredients. Add cabbage and red pepper; toss to coat well with dressing. Cover and refrigerate at least 1 hour.