Ingredients Jump to Instructions ↓

  1. 1/2 Green cabbage head (medium)

  2. 1/2 Red cabbage head (medium)

  3. 2 Carrots - peeled, grated (medium)

  4. 1 Red bell pepper - cored, seeded, (large) And cut into 1"-long julienne

  5. 2 Green onions - trimmed, and Finely chopped

  6. 3/4 cup 177ml Sliced pimento-stuffed green olives - drained

  7. 2 tablespoons 30ml Minced pickled jalapeños

  8. 3 tablespoons 45ml Mayonnaise

  9. 3 tablespoons 45ml Olive brine

  10. 3 tablespoons 45ml Brown or white rice wine vinegar

  11. 1/2 cup 118ml Peanut or vegetable oil Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Remove the tough cores of the cabbages and slice the leaves into thin strips about 1 inch long and one-fourth inch wide. Place the cabbage in a large bowl and add the carrots, pepper, green onions, olives and jalapeños. Toss until the ingredients are well dispersed. Place the mayonnaise, brine, vinegar and oil in a small bowl and whisk to combine. Stir the dressing into the vegetables and toss until well mixed. Taste and add more mayonnaise or vinegar if desired. Season with salt and pepper to taste. Chill at least 1 hour before serving. This recipe yields 6 to 8 servings. Each of 8 servings: 210 calories; 2 grams protein; 10 grams carbohydrates; 4 grams fiber; 19 grams fat; 3 grams saturated fat; 3 mg. cholesterol; 310 mg. sodium.


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