The vegetables in coleslaw are so good for you, but the dressing usually negates any benefits because it’s dripping with fat and calories. Not in this version. I like to call it the perfect coleslaw: perfect on an autumn night as a side to chili; perfect layered on a pulled pork sandwich to give it that extra crunch; perfect by the spoonful. –Ellen
1 small head red cabbage, shredded (If you are running short on time, just use a convenience bag of shredded cabbage, it really tastes the same. I mean, it’s cabbage. And you can use green, but the red makes it prettier.)
1 bag of broccoli slaw
1.5 cups shredded carrots
1 small green pepper, diced
1 small red pepper, diced
1 small yellow pepper, diced
3/4 cup sugar
1/2 cup + 2 Tablespoons white vinegar
1/2 cup olive oil
1 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon celery seed
1/4 teaspoon mustard seed
Combine all of the vegetables in a large bowl. Toss thoroughly with the sugar. Cover and chill for 2 hours. This slightly softens the veggies and draws out moisture.
Near the end of the chilling time, make the vinaigrette. In a small saucepan combine the vinegar and the next 5 ingredients. Heat over medium heat to a boil while whisking until the salt dissolves. Allow to cool slightly.
Pour the liquid off of your bowl of vegetables, but leave about a cup of it in there. Pour your vinaigrette over the veggies and toss well. Chill for at least 2 more hours before serving, but overnight is fine.
This slaw actually holds up well for several days in the fridge if covered tightly.
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