A sweet summer slaw filled with fresh vegetables. It tastes better the second day after the vegetables have soaked in the marinade.
Ingredients
- 1 small head cabbage , shredded
- 1 small white onion , chopped
- 1 green bell pepper , chopped
- 1 red bell pepper , chopped
- 1 small carrot , shredded
- 0.5 cups cider vinegar
- 3 tablespoons white sugar
- 0.5 teaspoons salt
- 0.25 teaspoons freshly ground black pepper
- 0.5 cups vegetable oil
Instructions
-
1
In a large salad bowl, place the cabbage, onion, green bell pepper, red bell pepper and carrot. Combine the vinegar, sugar, salt, pepper and vegetable oil in the bowl with the vegetables. Toss the mixture until the vegetables are fully coated with the marinade.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Other Recipes
St. Louis Pork Steaks
If you are from St. Louis or have relatives here, you know about grilled pork steaks! Mmmmm. This is a family recipe that my whole family enjoys. I hope you will as well. The seasoned cider vinegar leaves pork steaks nice and juicy.
Chef John's Poached Eggs
Here's a new and improved version of our poached egg method. Nothing too complicated here, we pretty much poach eggs like everybody else, except we've got a little step in the middle of the recipe that makes it easier if you're doing this for a larger group.
Kohlrabi Slaw
This colorful kohlrabi slaw with crunchy carrots and cabbage has a creamy and tangy dressing for a delicious way to use kohlrabi.