Colorful Coleslaw Vinaigrette – a delicious recipe with cabbage, carrots, red pepper, yellow pepper, green pepper, purple cabbage. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
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.
545
kcal
Calories
45
g
Fat
34
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 small cabbage, 2 medium carrots, 1 red pepper, 1 yellow pepper, and more.
Yes, Colorful Coleslaw Vinaigrette falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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