Coleslaw With Red Pepper
Updated March 28, 2024
- Total Time
- 1 hour 10 minutes
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Ingredients
1 small head of white cabbage
1 small head of red cabbage
3 tablespoons salt
1 cup homemade mayonnaise
1 to 1 ½ cups vinaigrette
½ teaspoon sugar
1 red bell pepper, cored, seeded and cut into julienne strips
1 teaspoon hot pepper flakes
Nutritional analysis per serving (8 to 10 servings)
10 grams carbs; 9 milligrams cholesterol; 340 calories; 9 grams monosaturated fat; 18 grams polyunsaturated fat; 6 grams saturated fat; 34 grams fat; 3 grams fiber; 453 milligrams sodium; 2 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Discard the outer cabbage leaves and cut in half. Core, and beginning at the core end, slice thinly. You will have 15 to 16 cups.
- Step 2
Place the cabbage in a large mixing bowl. Toss it with three tablespoons of salt and add cold water to cover. Let stand for one hour.
- Step 3
Drain and dry thoroughly.
- Step 4
In a large bowl, combine the mayonnaise with one cup of the vinaigrette and a half teaspoon of sugar.
- Step 5
Add the cabbage and julienned pepper and toss with the dressing. Season with pepper flakes. If it is too dry, add additional vinaigrette.
can be prepared one day ahead.
Private Notes