Extra Virgin Olive Oil Coleslaw Recipes

NO MAYO COLESLAW RECIPE

Steps:

• To prepare the coleslaw: Place green cabbage, red cabbage, and carrot in a bowl.
• Stir in the onion, parsley, jalapeno, and celery seed. Give it a gentle toss to make sure that all the vegetables are equally distributed in the bowl.
• To make the dressing: Place olive oil, lemon juice, vinegar, garlic, salt and pepper in a mason jar. Close it with the lid and give it a shake.
• Drizzle the salad with the dressing and toss. Sprinkle it with walnuts and serve.

EXTRA VIRGIN OLIVE OIL COLESLAW

Steps:

• In a small sauce pan, combine the first 4 ingredients. Bring to a boil; boil for 1 to 2 minutes or until sugar is dissolved. Remove from the heat; cool to room temperature.
• In a large bowl, combine cabbage, onion and green pepper; add dressing and toss to coat. Refrigerate until chilled. Serve with slotted spoon.

ORANGE COLESLAW

Steps:

• Combine cabbage, radishes, queso blanco, peanuts, oranges, and shallot in a bowl. Drizzle with lime juice and olive oil. Add salt and pepper. Toss to combine.

THE BEST VINEGAR COLESLAW

Steps:

• Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
• Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.