Tangy Rainbow Slaw

Tangy Rainbow Slaw
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Ingredients
  1. 1 (10-ounce) bag angel hair coleslaw
  2. 2 cups thinly sliced red cabbage
  3. 1 carrot, grated
  4. 1 poblano pepper, thinly sliced
  5. ½ cup sliced green onion
  6. 1/3 cup (packed) chopped fresh parsley
  7. ½ yellow bell pepper, thinly sliced
  8. ½ red bell pepper, thinly sliced
  9. ½ jalapeño, minced
  10. 5 tablespoons rice wine vinegar
  11. 3 tablespoons extra-virgin olive oil
  12. 4 teaspoons sugar
  13. 2½ teaspoons kosher salt
  14. ¼ teaspoon ground black pepper
  15. 1/8 teaspoon ground cumin
  16. 1 clove garlic, grated
Instructions
  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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