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Return to browsing category: Vegetables

Zydeco Coleslaw by Melanie Foster serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Crisp and tangy, perfect with rich southern food.

Ingredients:

1/4 cup

red wine vinegar

1 tbsp

sugar

1 tsp

mustard

1/2 tsp

salt

1/2 tsp

pepper

1 clove

garlic, minced

1/4 cup

olive oil

10 oz

shredded green cabbage

cucumber, seeded, peeled if waxed

1/2 cup

sweet or hot yellow pepper rings

1/2 cup

sliced green salad olives

15 oz

green beans, canned, drained

green onions, chopped

tomato, chopped

4 oz

black olives, canned, sliced

Directions:

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.

Categories:

Salads
Uses up Left-overs
Vegetables