COLESLAW WITH SHREDDED CARROT

Looking for light recipes? Best selection of fish recipes

Capri fish fillet

Fish fillets in soy sauce

Fish fillets with parsley hot sauce

Poached sole provencale

Trout fillet with sour cream and cucumber sauce

Tuna fillet with balsamic glaze

Most shared

Potato and Cheddar Cream Mold

Apple crunch

Acorn Squash Stew

Molded Rice with Meat Filling

Beef Heart Anticuchos

Green Tamales 2

Butter and Sugar Cookies

Purple Corn Pudding

Recipe search by recipe
name or ingredient

About us

Yanuq Community

Español

Save in my
recipe box

E-mail to a friend

Print version

Rate this recipe

COLESLAW WITH SHREDDED CARROT

Ingredients :

4 cups cabbage, finely shredded

½ red pepper, seeded and deveined, finely chopped

1 large onion, finely chopped

4 celery stalks, finely chopped

1 carrot, peeled and shredded coarsely

½ cup + 2 tablespoons sugar

½ cup olive or vegetable oil

¾ cup white wine vinegar

2 tablespoons mustard

Salt

Pepper

Preparation:

Place shredded cabbage, red pepper, onion, carrot, celery and 2 tablespoons sugar in a bowl. Combine vegetables and refrigerate for 1 hour.

Meanwhile, prepare dressing. Place oil, vinegar, ½ cup sugar, mustard, salt and pepper in a saucepan. Cook over medium heat and bring to a boil for 2 minutes. Remove from heat and cool. Drain cabbage and vegetables to eliminate excess liquid and transfer to a salad bowl. Toss salad with dressing.

This salad may be kept in the refrigerator for several days.

6 servings

054629" data-ad-slot="2127635796">



Home	Cooking for Two	Quick & Easy
About us		Recipe box
BBQ & Grilling	Glossary	Sign in
Budget Cooking	Gluten & Lactose - Free	Study in Peru
Contact us	Guide to restaurants	Chefs speak
Conversions	Peruvian Cooking	Testimonials
Cooking Light	Published articles	Tips

Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved