Red and White Coleslaw Vinaigrette
source: recipe and
photograph created by www.finedinings.com
4 to 6 servings
3 cups red cabbage, chopped
3 cups green cabbage, chopped
3/4 cup green peppers, chopped
1/2 cup green onion, sliced
1/2 teaspoon dry mustard
1 teaspoon celery seed
1 teaspoon salt
5 tablespoons white
vinegar
6 tablespoons salad oil
1/2 teaspoon sugar
In a
large bowl place red cabbage. In a second large bowl place
green cabbage. In a small bowl toss together green peppers
and green onion; add salt and pepper to taste.
In a small
saucepan combine dry mustard, celery seed, salt, white vinegar, salad oil and
sugar. Bring to a boil, whisk to dissolve sugar. Remove from heat
and pour equal amounts of the vinaigrette over each bowl of cabbage mixing
well.
Arrange red
cabbage and green cabbage vinaigrette on a plate separated by green peppers and green
onion.
If you prefer, blend all the ingredients together in
a large salad bowl and serve.
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