+
0 (0)

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.


HAVE YOU TRIED


Quinoa salad with grilled corn, tomatoes and cilantro
Quinoa salad with grilled corn, tomatoes and cilantro

Dario Cecchini's marrow-braised beef
Dario Cecchini's marrow-braised beef

Butter lettuce salad with melted tomatoes and bacon-shallot vinaigrette
Butter lettuce salad with melted tomatoes and bacon-...

Mayeritsa Greek Easter Soup
Mayeritsa Greek Easter Soup

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Salads

Insalata tricolore
Apple-wild rice salad with blue cheese and Calvados dressing
Warm lentil salad with seared scallops
Lawrence Welk Resort's Grilled Vegetable Salad