Celebration Slaw
Sunnyside Cook
Colorful slaw that's picnic perfect
Ingredients
For the salad
- 1/2 green cabbage coarsely grated or thinly sliced
- 1/2 purple cabbage coarsely grated or thinly sliced
- 3 medium carrots peeled and grated
- 3 celery stalks cut julienne into 3-inch lengths
- 1 red bell pepper cut julienne into 3-inch lengths
- 2 medium yellow squash cut julienne into 3-inch lengths
- 4 green onions green and white portions thinly sliced
For the dressing
- 3 tablespoons white wine vinegar
- 1 tablespoon plus 2 teaspoons sugar
- 2 1/2 teaspoons dried oregano crumbled
- 1 1/2 teaspoons whole grain mustard
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 1/4 cup grapeseed or canola oil
Instructions
- Using a grater, the food processor, or a knife, prepare the cabbages and carrots. (I used the large grating disc on the processor for the cabbages and the small grating disc for the carrots.) Place in large bowl.
- Using a slicing disc, julienne disc, or a knife, prepare the celery, bell pepper, yellow squash, and green onions. (I used the slicing disc for the celery and bell pepper, the julienne disc for the squash, and a knife for the green onions.) Add to the large bowl.
- In a small separate bowl, mix the vinegar, sugar, oregano, mustard, salt and pepper until well blended and the sugar and salt have dissolved. Slowly whisk in the oil(s) until the whole mixture is emulsified.
- Add the dressing to the vegetable mixture in thirds, tossing to distribute evenly.
Notes
Salad can be made up to 8 hours ahead. Cover and refrigerate until ready to serve.
Using a few purple cabbage or red lettuce leaves as serving containers is a fun presentation idea. Adapted from Bon Appétit (May 1989)
Using a few purple cabbage or red lettuce leaves as serving containers is a fun presentation idea. Adapted from Bon Appétit (May 1989)