Napa and Red Cabbage Coleslaw
With vibrant slivers of red cabbage, red onion, sweet red pepper and carrot, this coleslaw is a colourful mix and a keeper that you can make ahead.
* 6 cups (1.5 L) napa cabbage or savoy cabbages, about 1 small head
* 2 cups (500 mL) thinly sliced red cabbage
* 1 cup (250 mL) thinly sliced red onions
* 1 carrot, cut_in julienne sticks
* 1/2 sweet red pepper, thinly sliced
Dressing:
* 1/2 cup (125 mL) white wine vinegar
* 1/3 cup (75 mL) granulated sugar
* 3 tbsp (45 mL) vegetable oil
* 1-1/2 tsp (7 mL) celery seeds
* 1 tsp (5 mL) salt
Preparation
Place napa cabbage, red cabbage, onion, carrot and red pepper in salad bowl. Dressing: In saucepan, bring vinegar, sugar, oil, celery seeds and salt to boil; pour over cabbage mixture and toss to coat. Let cool; cover and refrigerate for at least 4 hours. (Make-ahead: Refrigerate for up to 1 day.) Use slotted spoon to serve.
With vibrant slivers of red cabbage, red onion, sweet red pepper and carrot, this coleslaw is a colourful mix and a keeper that you can make ahead.
* 6 cups (1.5 L) napa cabbage or savoy cabbages, about 1 small head
* 2 cups (500 mL) thinly sliced red cabbage
* 1 cup (250 mL) thinly sliced red onions
* 1 carrot, cut_in julienne sticks
* 1/2 sweet red pepper, thinly sliced
Dressing:
* 1/2 cup (125 mL) white wine vinegar
* 1/3 cup (75 mL) granulated sugar
* 3 tbsp (45 mL) vegetable oil
* 1-1/2 tsp (7 mL) celery seeds
* 1 tsp (5 mL) salt
Preparation
Place napa cabbage, red cabbage, onion, carrot and red pepper in salad bowl. Dressing: In saucepan, bring vinegar, sugar, oil, celery seeds and salt to boil; pour over cabbage mixture and toss to coat. Let cool; cover and refrigerate for at least 4 hours. (Make-ahead: Refrigerate for up to 1 day.) Use slotted spoon to serve.
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