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