Marinated Oil & Vinegar Coleslaw
Recipe: #2456
November 12, 2011
Categories: Salads, Vegetable Salad, Side Dishes, Cabbage, Carrot, Brunch, Christmas, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, Picnic Potluck, Sunday Dinner, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, more
"A KC favorite!!! Great to take to a picnic because there is no dairy in this. Plan ahead this has a 24 hour refrigeration time, you may need to adjust the sugar to suit your taste, sample the dressing before adding to the salad and add in more sugar if needed you may add in up to one cup"
Ingredients
-
-
-
-
- FOR THE DRESSING
-
-
Nutritional
- Serving Size: 1 (93 g)
- Calories 234.1
- Total Fat - 18.4 g
- Saturated Fat - 2.5 g
- Cholesterol - 0 mg
- Sodium - 348.8 mg
- Total Carbohydrate - 17.1 g
- Dietary Fiber - 1 g
- Sugars - 15.4 g
- Protein - 0.6 g
- Calcium - 21 mg
- Iron - 0.5 mg
- Vitamin C - 10.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a large bowl mix the cabbage, bell pepper, onions and carrots together.
Step 2
For dressing; mix first six dressing ingredients together in a small saucepan; bring to a boil.
Step 3
Remove from heat then immediately whisk in oil, white sugar and cayenne until the sugar is completely dissolved; pour the HOT mixture over the salad and toss to combine.
Step 4
Allow to sit out at room temperature for one hour stirring occasionally with a spoon.
Step 5
Cover and refrigerate for 24 hours or longer stirring occasionally (I just keep a spoon in the bowl and just mix every time I open the fridge).
Step 6
Season with freshly ground black pepper and salt if desired before serving.
Tips
No special items needed.