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CONFETTI COLESLAW
2/3 cup bottled mango chutney 1/3 cup olive oil 2 tablespoons red wine vinegar 8 cups finely shredded green cabbage (about 2 pounds) 3 cups finely shredded red cabbage (about 1 pound) 1 cup finely shredded carrots (about 3 medium) 1 cup shredded fresh spinach To make the dressing, combine the chutney, olive oil and vinegar in a blender or food processor. Process briefly—it should be lumpy. Toss the green cabbage, red cabbage, carrots and spinach together in a large bowl. Add enough dressing to moisten. Toss until well coated. Cover tightly and refrigerate overnight. DO AHEAD: The finished slaw will keep, refrigerated, for up to 2 days. You can also store the dressing in a jar, refrigerated, for up to 2 weeks.
Servings: 8 to 10
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