Red Cabbage, Pepper, and Onion Coleslaw with Orange-Cumin Vinaigrette

1/2 head red cabbage, thinly sliced (6 cups)

1 medium red bell pepper, seeded, deveined, and thinly sliced

1 medium yellow bell pepper, seeded, deveined, and thinly sliced

1 medium red onion, peeled, quartered, and thinly sliced

1/2 cup golden raisins

2 tablespoons red wine vinegar

4 tablespoons fresh orange juice

1 tablespoon fresh lime juice

1/3 cup mayonnaise

1 teaspoon ground cumin

1/2 cup extra-virgin olive oil

Salt and freshly ground black pepper, to tastepBR

Put the cabbage, red pepper, yellow pepper, onion, and raisins in a very large bowl. Toss together until well combined.

In a medium bowl mix the vinegar, orange juice, and lime juice together. Gently stir in the mayonnaise and cumin until well combined. Whisk in the olive oil until the vinaigrette is creamy and thickened and the oil has been incorporated. Pour the vinaigrette over the cabbage mixture and toss well. Add the salt and pepper to taste and mix well again. Cover the coleslaw and chill in the refrigerator until ready to serve or pack in cooler for picnic.

Serves 8 to 12.

- From 'Picnics' by Barbara Scott-Goodman, Chronicle Books

(c) Copyright 1999. The Christian Science Publishing Society

About these ads
Sponsored Content by LockerDome

We want to hear, did we miss an angle we should have covered? Should we come back to this topic? Or just give us a rating for this story. We want to hear from you.

Loading...

Loading...

Loading...

Save for later

Save
Cancel

Saved ( of items)

This item has been saved to read later from any device.
Access saved items through your user name at the top of the page.

View Saved Items

OK

Failed to save

You reached the limit of 20 saved items.
Please visit following link to manage you saved items.

View Saved Items

OK

Failed to save

You have already saved this item.

View Saved Items

OK