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 | This is a lighter coleslaw, with NO mayonnaise or sour cream. It's lightly coated with a tangy vinegar dressing (so it's not "swimming" in dressing). ** You can either cut your own cabbage and carrots, or use a pre-cut package of coleslaw mix.  |
TANGY COLESLAW
6 cups shredded cabbage……………………2 medium carrots, shredded
~OR~ 1 package pre-cut coleslaw mix
***
2 celery ribs, chopped………………………..1/2 cup finely chopped onion
1/2 cup finely chopped green and/or red bell pepper
1 small jalapeno pepper (seeded & finely minced) ~ OPTIONAL
1/2 cup cider OR white vinegar
1/4 cup vegetable or extra-virgin olive oil
1/8 to 1/4 cup sugar (depends how “sharp” you like it)
1-1/2 tsp Kosher salt…………………………1/4 tsp pepper
1/4 tsp paprika……………………………….1/2 tsp dry mustard powder
about 1/4 cup chopped fresh cilantro
I use my food processor to shred the cabbage and carrots, put it into a large bowl. Then pulse the celery, bell pepper, onion and cilantro until chopped, and add that to the cabbage and carrots, with the jalapeno pepper (if using). In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, salt, pepper and paprika; shake well. Pour over cabbage mixture and toss to coat. Cover and refrigerate until serving.
If using pre-cut coleslaw mix, I whisk together all the dressing ingredients in the bottom of a big bowl. Then toss all the vegetables in there, until completely coated.
NOTE: I also added a small, orange sweet pepper (cut up).
6 cups shredded cabbage……………………2 medium carrots, shredded
~OR~ 1 package pre-cut coleslaw mix
***
2 celery ribs, chopped………………………..1/2 cup finely chopped onion
1/2 cup finely chopped green and/or red bell pepper
1 small jalapeno pepper (seeded & finely minced) ~ OPTIONAL
1/2 cup cider OR white vinegar
1/4 cup vegetable or extra-virgin olive oil
1/8 to 1/4 cup sugar (depends how “sharp” you like it)
1-1/2 tsp Kosher salt…………………………1/4 tsp pepper
1/4 tsp paprika……………………………….1/2 tsp dry mustard powder
about 1/4 cup chopped fresh cilantro
I use my food processor to shred the cabbage and carrots, put it into a large bowl. Then pulse the celery, bell pepper, onion and cilantro until chopped, and add that to the cabbage and carrots, with the jalapeno pepper (if using). In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, salt, pepper and paprika; shake well. Pour over cabbage mixture and toss to coat. Cover and refrigerate until serving.
If using pre-cut coleslaw mix, I whisk together all the dressing ingredients in the bottom of a big bowl. Then toss all the vegetables in there, until completely coated.
NOTE: I also added a small, orange sweet pepper (cut up).
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