Red Cabbage Coleslaw With Broccoli And Red Pepper Recipe

Name: Red Cabbage Coleslaw With Broccoli And Red Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vinaigrette; 1/2 cup fresh basil leaf; 1/3 cup light tasting olive oil; 3 tablespoons honey; 3 tablespoons balsamic vinegar; 1/4 cup red wine vinegar; 1/4 cup water; 1 teaspoon salt; 1 teaspoon coarsely ground pepper; Slaw; 1 medium red cabbage, cored,very thinly sliced; 1 bunch broccoli, florets trimmed and separated into tiny pieces,stems peeled and shredded,about 6 cups total; 1 large red pepper, cut into 2 inch long fine julienne,about 1 1/2 cups; 6 large green onions, thinly sliced,about 1 1/2 cups

Servings: persons

Vinaigrette
1/2 cup fresh basil leaf
1/3 cup light tasting olive oil
3 tablespoons honey
3 tablespoons balsamic vinegar
1/4 cup red wine vinegar
1/4 cup water
1 teaspoon salt
1 teaspoon coarsely ground pepper
Slaw
1 medium red cabbage, cored,very thinly sliced
1 bunch broccoli, florets trimmed and separated into tiny pieces,stems peeled and shredded,about 6 cups total
1 large red pepper, cut into 2 inch long fine julienne,about 1 1/2 cups
6 large green onions, thinly sliced,about 1 1/2 cups

1
To make vinaigrette: Put basil leaves, olive oil, honey, water, vinegars, salt& pepper in a blender or food processor and mix until the basil is minced.
2
Transfer to a 4 quart bowl.
3
Put the cabbage, broccoli, bell pepper and onion in the bowl with the dressing.
4
Toss until well mixed.
5
Chill at least 4 hours or up to 8 hours before serving.
6
To serve, toss well, drain off any excess liquid and adjust the seasonings.
7
Serve chilled in a large bowl.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Vinaigrette, 1/2 cup fresh basil leaf, 1/3 cup light tasting olive oil, 3 tablespoons honey, and more.

Yes, Red Cabbage Coleslaw With Broccoli And Red Pepper 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.

Red Cabbage Coleslaw With Broccoli And Red Pepper

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