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California Coleslaw


1 small head cabbage, shredded
1 small white onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 large carrot, grated
3 tablespoons minced parsley
1/2 cup cider vinegar
2 tablespoons sugar
1/2 cup canola oil
Salt and pepper

Serving Size : 4

In a bowl, combine the cabbage, onion, green and red bell peppers, carrot, and parsley; toss to mix. In a small bowl, combine the vinegar, sugar, oil, and season with salt and pepper. Pour over the cabbage mixture and toss to mix. Cover and chill for at least 2 hours before serving.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.