This colorful California coleslaw is dressed with a slightly sweet vinaigrette-type dressing. You’ll find it a perfect addition to both summer and winter menus. For a different taste, add a little freshly crushed garlic.
This slaw will keep for several days in the refrigerator. It’s good served with fried chicken, spareribs, or any barbecued meat.
Makes 4 servings. For 2 servings, half of the ingredients. For 8 servings, double the ingredients, but reduce the dressing. Use 1 1/2 times the amount.
Salads and Their Dressings, Section 2, Card 2
For the salad
- 1 small head cabbage shredded
- 1 small white onion chopped
- 1 green pepper chopped
- 1 red pepper chopped
- 1 small carrot grated
- 3 tablespoons parsley minced
For the dressing
- 1/2 cup cider vinegar
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 cup salad oil
Combine cabbage, onion, green and red peppers, and parsley. Toss to mix.
Combine the dressing ingredients in a jar or shaker. Shake to blend.
Pour mixed dressing over slaw. Cover and chill. Gently toss at serving time.