EXTRA VIRGIN OLIVE OIL COLESLAW

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Extra Virgin Olive Oil Coleslaw image

I adapted this recipe from one that I found on Taste of Home. There is probably no reason to use an expensive extra virgin oil because of the boiling step. Hope you enjoy! We love this.

Provided by C F @CF_55d1f978a594e

Categories     Other Side Dishes

Number Of Ingredients 7

1 cup(s) sugar
!/2 cup(s) white vinegar
1/2 cup(s) extra virgin olive oil
11/2 teaspoon(s) salt
16 ounce(s) bag slaw mix
1 small onion, chopped fine
1 large green pepper, chopped

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.

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