Coleslaw

Ingredients

• 1 small head of white cabbage
• 1 small head of red cabbage
• 3 tablespoons salt
• 1 cup homemade mayonnaise
• 1 to 1 ½ cups vinaigrette
• ½ teaspoon sugar
• 1 red bell pepper, cored, seeded and cut into julienne strips
• 1 teaspoon hot pepper flakes

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    431 calories; 42 grams fat; 3 grams saturated fat; 5 grams monounsaturated fat; 9 grams polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 2 grams protein; 11 milligrams cholesterol; 1552 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Eight to 10 servings

Preparation

1. Discard the outer cabbage leaves and cut in half. Core, and beginning at the core end, slice thinly. You will have 15 to 16 cups.
2. Place the cabbage in a large mixing bowl. Toss it with three tablespoons of salt and add cold water to cover. Let stand for one hour.
3. Drain and dry thoroughly.
4. In a large bowl, combine the mayonnaise with one cup of the vinaigrette and a half teaspoon of sugar.
5. Add the cabbage and julienned pepper and toss with the dressing. Season with pepper flakes. If it is too dry, add additional vinaigrette.

• can be prepared one day ahead.

1 hour 10 minutes