Best Confetti Veggie Slaw Rainforest Cafe Recipes

Confetti Veggie Slaw (Rainforest Cafe) image

Provided by Darcys Diner

Categories Vegetable

Time 30m

Yield 20 serving(s)

Number Of Ingredients 15

1 (8 3/4 ounce) can corn, drained (we use white shoepeg)
1 green pepper, julienned
1 red pepper, julienned
1 yellow pepper, julienned
1 large jicama, julienned
2 cups carrots, julienned (about 4 carrots)
1/3 cup red onion, chopped
1/2 cup raisins (I use mix of white & regular)
1 cucumber, sliced
1 cup red cabbage, julienned (optional)
2/3 cup vinegar (I use seasoned white rice vinegar)
1/2 cup sugar
1/4 cup vegetable oil
1/4 teaspoon pepper (or to taste)
1/2 teaspoon salt (or to taste)

Steps:

Combine all the veggies in a large bowl. I use my mandolin to cut everything since there is so much julienning to do. In a small bowl, mix vinegar, sugar, oil, salt & pepper. Pour over veggies. Cover & marinate in the refrigerator. We will eat it right away, but as it sits the veggies soak up the flavors.

Nutrition Facts : Calories 104.6, Fat 3.1, SaturatedFat 0.4, Sodium 71.1, Carbohydrate 19, Fiber 4.2, Sugar 10.2, Protein 1.4

Confetti Veggie Slaw - Rainforest Cafe Recipe - (4.2/5) image

Provided by MJH

Number Of Ingredients 14

1 (8 3/4 ounce) can corn , drained
1 green pepper , julienned
1 red pepper , julienned
1 yellow pepper , julienned
1 large jicama , julienned
2 cups carrots , julienned (about 4 carrots)
1/3 cup red onion , chopped
1/2 cup raisins (I use mix of white & regular)
1 cucumber , sliced
1 cup red cabbage , julienned (optional)
2/3 cup vinegar (I use seasoned white rice vinegar)
1/2 cup sugar
1/4 cup vegetable oil
1/4 teaspoon pepper (or to taste)

Steps:

Combine all vegetables in a large bowl. In a small bowl, mix vinegar, sugar, oil, salt and pepper; pour over vegetables. Cover and marinate in the refrigerator.