Tangy Rainbow Slaw

This crisp and colorful slaw combines cabbage, carrots, bell peppers, and more for a zesty summer side dish.

Tangy Rainbow Slaw

Makes 6 to 8 servings

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Ingredients Method

Ingredients

  

• 1 10-ounce bag angel hair coleslaw
• 2 cups thinly sliced red cabbage
• 1 carrot grated
• 1 poblano pepper thinly sliced
• ½ cup sliced green onion
• 1/3 cup packed chopped fresh parsley
• ½ yellow bell pepper thinly sliced
• ½ red bell pepper thinly sliced
• ½ jalapeño minced
• 5 tablespoons rice wine vinegar
• 3 tablespoons extra-virgin olive oil
• 4 teaspoons sugar
• 2½ teaspoons kosher salt
• ¼ teaspoon ground black pepper
• 1/8 teaspoon ground cumin
• 1 clove garlic grated

Method

 

1. In a large bowl, combine coleslaw, red cabbage, carrot, poblano, onion, parsley, bell peppers, and jalapeño.
2. In a small bowl, whisk together vinegar and remaining ingredients. Pour dressing over cabbage mixture, tossing to coat. Refrigerate for at least 30 minutes before serving.

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