California Cole Slaw

California Cole Slaw

162 Reviews 8 Pics
  • Prep

    20 m
  • Ready In

    20 m
ALEXPE
Recipe by  ALEXPE

“A sweet summer slaw filled with fresh vegetables. It tastes better the second day after the vegetables have soaked in the marinade.”

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Ingredients

Adjust Servings

Original recipe yields 6 cups

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Directions

  1. In a large salad bowl, place the cabbage, onion, green bell pepper, red bell pepper and carrot. Combine the vinegar, sugar, salt, pepper and vegetable oil in the bowl with the vegetables. Toss the mixture until the vegetables are fully coated with the marinade.

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Reviews (162)

Rate This Recipe
MRSMUTT
194

MRSMUTT

In the PA Dutch version we simply don't use oil in the mix. Everything else is the same, except onions are optional. Thes rest of the dressing are measured to taste, depending on how "spicy" you like it. We generally don't measure. Try making it with just the vinegar, sugar, salt and pepper. You'll have a whole new taste experience from the other side of the country.

chellebelle
123

chellebelle

This comes close to a slaw they serve at our favorite Mexican restaurant. Mine came out a little dizzying to look at since all I had on hand was red cabbage and yellow bell peppers! It was really bright (and pretty). It's good. (I have tried using this dressing with packaged cole slaw mix and it doesn't turn out well at all, it is limp instead of crisp.)

JDS
107

JDS

marinate it overnight!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 237 cal
  • 12%
  • Fat
  • 18.4 g
  • 28%
  • Carbs
  • 17.4 g
  • 6%
  • Protein
  • 2.1 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 224 mg
  • 9%

Based on a 2,000 calorie diet

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