Zydeco Coleslaw
by Melanie Foster
serves: 6
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 Crisp and tangy, perfect with rich southern food. |
| Ingredients: |
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1/4 cup |
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red wine vinegar |
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1 tbsp |
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sugar |
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1 tsp |
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mustard |
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1/2 tsp |
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salt |
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1/2 tsp |
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pepper |
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1 clove |
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garlic, minced |
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1/4 cup |
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olive oil |
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10 oz |
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shredded green cabbage |
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1 |
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cucumber, seeded, peeled if waxed |
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1/2 cup |
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sweet or hot yellow pepper rings |
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1/2 cup |
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sliced green salad olives |
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15 oz |
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green beans, canned, drained |
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4 |
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green onions, chopped |
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1 |
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tomato, chopped |
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4 oz |
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black olives, canned, sliced |
| Directions: |
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In the bottom of a salad bowl mix the vinegar, sugar, mustard, salt, pepper and garlic until the sugar is dissolved. Add the olive oil, whisking slowly until combined. (Alternatively, add all the dressing ingredients into a screw-top jar and shake until combined.) Chop the cucumber, pepper rings, onions and tomato. Mix all the veggies into the dressing and refrigerate until serving.
Optional: Add 2 tbsp Miracle Whip to the dressing for a creamy salad.
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