Monday, May 18, 2009

Easy Cole Slaw with Red Wine Vinegar Dressing



My partner and I have somewhat differing opinions on this cole slaw, which I made to accompany mock "crab" cakes I made for dinner on Sunday.

I thought it tasted okay. My partner, on the other hand, thought it tasted really good. We both agree, though, that the cabbage could have been more thinly sliced.

Make at least 1-2 hours before serving.

Cole Slaw with Red Wine Vinegar Dressing
Serves approximately 4-6

1/2 head of green cabbage, thinly sliced
1/2 head of red cabbage, thinly sliced
3 scallions, thinly sliced
1/4 cup red wine vinegar
1/4 cup canola oil
1 teaspoon sugar
Salt and freshly ground pepper

In a small bowl, whisk together the red wine vinegar, canola oil, sugar, and salt and pepper (to taste).

Toss with the cabbage, red onions, and green onions. Refrigerate for 1-2 hours, and serve.

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