Oil and Vinegar Coleslaw Recipe
Author: Sarah Walker Caron
Serves: serves 6-8
- 4 cups shredded cabbage
- 1 cup shredded fresh carrots
- ¼ cup thinly sliced and halved radishes
- ¼ cup chopped fresh parsley
- ⅓ cup red wine vinegar
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tsp salt
- ½ tsp ground black pepper
- Add the cabbage, carrots, radishes and parsley to a large mixing bowl. Stir well to combine.
- In a small mixing bowl, whisk together the vinegar, olive oil, honey, salt and pepper. Pour over the vegetables and toss well to combine.
- Enjoy immediately, or chill until ready to serve.
Recipe by Maine Course at http://mainecourse.bdnblogs.com/2016/07/05/recipes/oil-and-vinegar-coleslaw-recipe/
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