Best Olive Coleslaw Recipes

Extra Virgin Olive Oil Coleslaw image

Provided by C F @CF_55d1f978a594e

Number Of Ingredients 7

Steps:

In a small sauce pan, combine the first 4 ingredients. Bring to a boil; boil for 1 to 2 minutes or until sugar is dissolved. Remove from the heat; cool to room temperature.
In a large bowl, combine cabbage, onion and green pepper; add dressing and toss to coat. Refrigerate until chilled. Serve with slotted spoon.

Olive Coleslaw Recipe image

Provided by á-170456

Number Of Ingredients 13

1/2 medium green cabbage head
1/2 medium red cabbage head
2 medium carrots peeled, grated
1 large red bell pepper cored, seeded, and cut into 1"-long julienne
2 green onions trimmed, and finely chopped
3/4 cup sliced pimento-stuffed green olives drained
2 tablespoons minced pickled jalapeños
3 tablespoons mayonnaise
3 tablespoons olive brine
3 tablespoons brown or white rice wine vinegar
1/2 cup peanut or vegetable oil
Salt to taste
Freshly-ground black pepper to taste

Steps:

Remove the tough cores of the cabbages and slice the leaves into thin strips about 1 inch long and one-fourth inch wide. Place the cabbage in a large bowl and add the carrots, pepper, green onions, olives and jalapeños. Toss until the ingredients are well dispersed. Place the mayonnaise, brine, vinegar and oil in a small bowl and whisk to combine. Stir the dressing into the vegetables and toss until well mixed. Taste and add more mayonnaise or vinegar if desired. Season with salt and pepper to taste. Chill at least 1 hour before serving. This recipe yields 6 to 8 servings. Each of 8 servings: 210 calories; 2 grams protein; 10 grams carbohydrates; 4 grams fiber; 19 grams fat; 3 grams saturated fat; 3 mg. cholesterol; 310 mg. sodium.