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
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
MsgID: 3137108
Shared by: Gladys/PR
In reply to: RECIPE SWAP: Assorted Recipes
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: RECIPE SWAP: Assorted Recipes
Board: Daily Recipe Swap at Recipelink.com
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