Festive Mexican Slaw Recipe

Festive Mexican Slaw Recipe

  • ½ cup canola oil 125 mL
  • 1/3 cup white vinegar 75 mL
  • ½ tsp salt 2 mL
  • 3 cups finely shredded green cabbage 750 mL
  • 2 cups finely shredded red cabbage 500 mL
  • 1/3 cup diced red bell pepper 75 mL
  • Cracked black peppercorns
  1. In a large bowl, whisk together oil, vinegar and salt until well blended. Add green and red cabbage and bell pepper and toss until well coated. Season with pepper to taste. Transfer to an airtight container and refrigerate, stirring occasionally, for up to 1 hour before serving. Coleslaw will keep, covered and refrigerated, for up to 2 days.
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