Oil and Vinegar Coleslaw

Oil and Vinegar Coleslaw

Serve this tangy coleslaw as a side for fish and chips, barbecued ribs or grilled steak.


INGREDIENTS

1 (14-ounce) bag pre-shredded cabbage and carrots (about 4 cups)
2 tbsp. capers
2 tbsp. chopped parsley
4 green onions, chopped
1 tsp. celery seeds
1/3 cup olive oil
1/4 cup apple cider vinegar
1 tbsp. sugar
Salt and freshly ground pepper, to taste


PREPARATION

Add cabbage mixture, capers, parsley, green onions, celery seeds, apple cider vinegar, olive oil, sugar, and salt and pepper to large bowl. Toss to combine. Taste and adjust for seasoning.



Yield: 4 to 6 servings.

 

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