Rainbow coleslaw
0
- Prep Time5 min
- Total Time5 min
- Makes9 cups (2.25 L)
Ingredients
1/2 cup cider vinegar
2 tbsp granulated sugar
1 tsp celery seed
1/2 tsp salt
1/2 tsp ground black pepper
1/2 cup vegetable oil
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
454-g pkg coleslaw mix, or 8 cups shredded green cabbage
Instructions
In a very large bowl, stir vinegar with sugar, celery seed, salt and pepper. Whisk in oil.
Core and seed peppers, then slice into long thin strips. Place in bowl with dressing and add coleslaw mix. Toss to evenly mix. Salad will keep well, covered and refrigerated, up to 3 days. Stir occasionally. Flavour improves as salad sits. Excellent with our BBQ Pork & Avocado Rolls.
Nutrition (per serving)
Calories 144, Protein 1.2g, Carbohydrates 9g, Fat 12.4g, Fibre 1.4g, Sodium 138mg.
A colourful array of sweet peppers and a tart cider vinaigrette freshen up a bag of store-bought coleslaw. One of the joys of coleslaw is that the flavour actually improves if you leave it in the refrigerator at least one day.
Packed To Go
Drain salad, then place in sealable plastic bags or a large plastic container with a tight-fitting lid.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.