Colorful Coleslaw Vinaigrette

“Great colors and a nice change from coleslaw with mayo.”
READY IN:
18mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Shred all of the vegetables.
  2. I use the slicer on my food processor and not the shredder because it makes everything so small and juicy.
  3. I find the cabbage shreds nicely using the slicer and I usually cut my peppers into 2 or 4 wedges and stand them up.
  4. I do use the large shredder for the carrots.
  5. Place all vegetables in a large Tupperware bowl.
  6. Don't worry that it looks like a lot, it will reduce by about half after it marinades for a couple of hours.
  7. Place all the dressing ingredients in a saucepan on the stovetop and bring just to a boil.
  8. Remove from heat and stir well.
  9. Pour it over the vegetables.
  10. Seal lid and shake.
  11. Place in refrigerator and shake every once in a while.
  12. I usually drain off some of the marinade before I serve it because it is so juicy.

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