+
0 (0)

Categories: Salads, Vegetarian

Confetti coleslaw

Confetti coleslaw
Los Angeles Times

Here's a menu for the grill that doesn't require marinating time or a lot of advance work. You'll just need to work the ribs over a little beforehand, trimming fat and membrane. The ribs cook over a medium fire until ... Read more

Total time: 15 minutes plus 3 hours chilling | Serves 6
  • 4 cups diced green cabbage
  • 2 cups diced red cabbage
  • 1 cup diced red bell pepper
  • 1 cup diced celery
  • 1 cup thinly sliced green onions
  • 1/3 cup rice vinegar
  • 1/3 cup oil
  • 3 tablespoons sugar
  • 3 tablespoons water
  • 2 tablespoons light mayonnaise
  • 4 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon dried red pepper flakes

Step 1Place the green and red cabbages, red pepper, celery and green onions in a large bowl. Combine the vinegar, oil, sugar, water, mayonnaise, mustard, salt and red pepper flakes; pour over the vegetables. Toss well. Refrigerate at least 3 hours or overnight. To serve, toss; drain the excess liquid.

Each serving:
181 calories; 308 mg sodium; 2 mg cholesterol; 14 grams fat; 1 gram saturated fat; 14 grams carbohydrates; 2 grams protein; 3 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Salads
Wild arugula and orange salad with baked feta, honey and za’atar
Roasted potato salad
Beets and blood oranges with mint and orange flower water
Melon salad with shrimp and wild arugula