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Categories: Salads, Vegetarian

Olive coleslaw

Olive coleslaw
Los Angeles Times

One of the little ironies of what lies ahead this weekend is that labor is the last thing anyone wants to think about, especially in the kitchen. What started as a commemoration of the working life is now all about ... Read more

Total time: 30 minutes plus one hour chilling | Serves 6 to 8
  • 1/2 medium head green cabbage
  • 1/2 medium head red cabbage
  • 2 medium carrots, peeled and grated
  • 1 large red bell pepper, cored, seeded and cut into 1-inch-long julienne
  • 2 green onions, trimmed and finely chopped
  • 3/4 cup drained, sliced pimento-stuffed green olives
  • 2 tablespoons minced pickled jalapenos
  • 3 tablespoons mayonnaise
  • 3 tablespoons olive brine
  • 3 tablespoons brown or white rice wine vinegar
  • 1/2 cup peanut or vegetable oil
  • Salt and pepper to taste

Step 1Remove the tough cores of the cabbages and slice the leaves into thin strips about 1 inch long and one-fourth inch wide. Place the cabbage in a large bowl and add the carrots, pepper, green onions, olives and jalapenos. Toss until the ingredients are well dispersed.

Step 2Place the mayonnaise, brine, vinegar and oil in a small bowl and whisk to combine. Stir the dressing into the vegetables and toss until well mixed. Taste and add more mayonnaise or vinegar if desired. Season with salt and pepper to taste. Chill at least 1 hour before serving.

Each of 8 servings:
210 calories; 2 grams protein; 10 grams carbohydrates; 4 grams fiber; 19 grams fat; 3 grams saturated fat; 3 mg. cholesterol; 310 mg. sodium.
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