Coleslaw with Italian Vinaigrette Dressing (From Chuck Muers)

by Chef Larry Pagliara

3/4 pound cabbage, coarsely shredded (6 cups)
1/2 cup onion, finely diced
1/2 cup fresh parsley, coarsely chopped
1/2 cup carrots, shredded
1/2 teaspoon white pepper
1/2 teaspoon salt
juice of 1/2 lemon
1/2 cup Italian vinaigrette dressing*
Toss together cabbage, onions, parsley, carrots, white pepper and salt in a large bowl. Toss all the ingredients with Italian Vinaigrette Dressing and lemon juice and mix well. Serve immediately.

*Italian Vinaigrette Dressing

1/2 cup olive oil
1/4 cup plus 2 Tablespoons vegetable oil
3 Tablespoons white wine vinegar
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon garlic, minced
1 Tablespoon sugar
dash ground cumin

In a bowl, whisk all ingredients together. Refrigerate. Yield: 1 cup.

Leave a Reply