Fiesta Confetti Coleslaw Recipe

This recipe is modified from Favorite Mexican Cookin’ by Angelita Guerrero that my paternal grandmother Hazel picked up at The Alamo almost 40 years ago. Mom made it several times when I was a kid. It’s the reason why, to this day, I favor oil-based slaw over the kind loaded with mayo.

This is one recipe that tastes best if you make it a few days in advance. It keeps well in the fridge for several days. This pretty slaw is delicious alone or served with roast beef or barbecue.

Yields enough slaw for a small army

Ingredients

1 head cabbage, chopped
1 small jar pimientos, drained
1/2 cup green pepper, diced
1/2 cup orange pepper, diced
1/4 cup onion, diced


Slaw Dressing:

2/3 cup extra virgin olive oil
1/4 tsp. garlic salt
1 cup apple cider vinegar
2 Tbsp. sugar
1 1/2 Tbsp. salt


Method

Combine vegetables in a large bowl. Set aside.

Combine dressing ingredients in a pan. Bring to boil and pour over vegetables, stirring as you go. Cool and refrigerate.

Photos

Chopped veggies and pimientos at the ready.
You can chop your cabbage with a food processor, but I prefer it chopped by hand.
Combine the veggies, stir and set aside.
Measure dry ingredients into a bowl.
Mix dry ingredients well.
Working with the liquids, you can demonstrate to kids how oil and vinegar separate.
Add hot dressing to veggies and stir well. (Even before the dressing is added, this is a festive-looking slaw!)

More recipes…

Thanks so much for your visit today. You’re invited to subscribe to the RedWhiteandGrew.com feed and to follow me on Facebook, Twitter and Pinterest.

Advertisements

One comment

  1. […] Fiesta Confetti Coleslaw Recipe | Red, White & Grew™ | Pamela PriceJan 12, 2012 … Fiesta Confetti Coleslaw Recipe. This recipe is modified from Favorite Mexican Cookin’ by Angelita Guerrero that paternal grandmother Hazel … Published by admin on Mar 31, 2012 under Uncategorized | Post your comment now « Bullet enfield […]

Comments are closed.