This is a print preview of "Vinaigrette Coleslaw II" recipe.

Vinaigrette Coleslaw II Recipe
by Salad Foodie

Vinaigrette Coleslaw II

Light, sweet and tart, this salad is a refreshing change from creamy coleslaws. This is a variation of Vinaigrette Coleslaw I - link below (see "Useful Links".) This salad is easily made diabetic-friendly by using a sweetening substitute such as Splenda, and reducing amount of oil.

Rating: 4.7/5
Avg. 4.7/5 3 votes
Prep time: United States American
  Servings: 6

Goes Well With: BBQ anything

Ingredients

  • 4 cups shredded green cabbage
  • 1 cup shredded carrots (2 medium)
  • 1/4 cup green onions thinly sliced (about 2-3)
  • 3 tablespoons vinegar
  • 3 tablespoons salad oil
  • 2 tablespoons sugar (more or less to taste to balance vinegar)
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon caraway seed (optional)
  • 1/4 teaspoon salt (or to taste)
  • 1/8 teaspoon black pepper (or to taste)
  • 1/4 teaspoon bottled hot pepper sauce (or to taste)

Directions

  1. In medium size salad bowl add cabbage, carrots and green onions.
  2. In small bowl whisk together vinegar, oil, sugar, mustard, caraways seeds (optional) salt, pepper and hot pepper sauce.
  3. Pour vinaigrette over cabbage mixture and toss lightly to coat. Chill 2 hours or overnight.
  4. Yield: 6 side dish servings.