Super Easy 15 Minute Summer Cole Slaw
July 03, 2010
I’m cooking ribs and coleslaw for the 4th of July at my house today since I’m heading to the lake tomorrow. I wanted to make a really easy, but delicious, light coleslaw. I had a great idea that made my life oh so simple. Recently, I bought some new spices from Penzeys, (when I went to get a present for someone else-you know how that goes). I tried the “Country French Vinaigrette” dry spice mix which works great in this 15 Minute Summer Coleslaw. This recipe was a huge hit with everyone, including the kids.
Note: In Birmingham, Alabama, the Penzeys is located in Homewood.
15 Minute Summer Coleslaw
Prep:
15 minutes
Yield:
6 to 8 servings
Ingredients
2 tablespoons "Country French Vinaigrette dry spices (from Penzeys)
2 tablespoons water
1/4 cup red wine vinegar
1/4 to 1/3 cup olive oil
1 (16-ounce) package shredded coleslaw (green and red cabbage)
1 cup shredded carrots
1/2 cup each diced red and green bell pepper
1/2 cup thinly sliced radishes
2 tablespoons water
1/4 cup red wine vinegar
1/4 to 1/3 cup olive oil
1 (16-ounce) package shredded coleslaw (green and red cabbage)
1 cup shredded carrots
1/2 cup each diced red and green bell pepper
1/2 cup thinly sliced radishes
Preparation
1. In a small bowl, combine spice mix and water; let stand 5 minutes. Whisk in red wine vinegar and olive oil, mixing well.
2. Combine slaw, carrots, bell pepper and radishes, tossing well. Add vinaigrette, mixing well. Cover and chill at least 2 hours.
2. Combine slaw, carrots, bell pepper and radishes, tossing well. Add vinaigrette, mixing well. Cover and chill at least 2 hours.
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