Enjoy the Taste of This Tangy Coleslaw Recipe

This is a coleslaw recipe submitted by Pat Cole of Polebridge, Montana to the Taste of Home: Mom’s Best Meal’s 2009 catalog. This is an excellent coleslaw recipe for anyone who loves regular creamy coleslaw, and for people who aren’t fans of the typical creamy coleslaw. To put it in Pat’s own words, “The fresh flavor and crunchy texture of garden vegetables star in this tart, colorful coleslaw. Lightly dressed with vinegar and oil, it’s a refreshing summer salad.” I can attest that this is an excellent coleslaw recipe.

Tangy Coleslaw

Ingredients

• 6 cups shredded cabbage
• 4 medium carrots, shredded
• 4 medium celery ribs, chopped
• 1/2 cup finely chopped green pepper
• 1/2 cup finely chopped onion
• 1/2 cup cider vinegar
• 1/4 cup canola oil
• 1/4 cup sugar
• 1-1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika

Method

In a large bowl, combine the cabbage, carrots, celery, green pepper and onion. 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 served.

Yield: 10 servings

Enjoy!

Enjoy the Taste of This Tangy Coleslaw Recipe

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• CuisineAmerican

Enjoy the Taste of This Tangy Coleslaw Recipe Yum Print Recipe CourseSides CuisineAmerican

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