Perfect Confetti Coleslaw
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1⁄4 head green cabbage, core removed
- 1⁄8 head red cabbage, core removed
- 2 small carrots, pared, trimmed
- 1 medium zucchini, ends trimmed
- 1⁄2 large yellow squash, ends trimmed
- 1 medium yellow bell pepper, stemmed, seeded
- 1 medium red bell pepper, stemmed, seeded
- 4 scallions, minced
- 1 cup sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
directions
- Using food processor fitted with fine grater blade, grated cabbages, carrots, zucchini, and squash. Transfer to medium bowl. Grate bell peppers in processor and squeeze dry with hands. Add peppers and scallions to bowl. Refrigerate covered at least 2 hours or overnight.
- Whisk remaining ingredients together in small bowl and refrigerate covered.
- Just before serving, stir dressing into vegetables.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!