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Recipe: Italian Coleslaw with Roasted Garlic Vinaigrette (Cucina Amore)

Salads - Assorted
ITALIAN COLESLAW WITH ROASTED GARLIC VINAIGRETTE

FOR THE VINAIGRETTE:
3 garlic cloves, roasted, mashed to a consistency of paste
1/2 lemon, juiced
1/4 cup red wine vinegar
1/2 teaspoon dried oregano
kosher salt and freshly ground black pepper (to taste)
1/2 cup extra-virgin olive oil
FOR THE COLESLAW:
1/2 large cabbage head, cored and grated
1/2 large fennel bulb, grated
1 large carrot, julienned
1/4 cup Italian parsley, coarsely chopped
1/2 small red onion, julienned

In a mixing bowl, whisk together the mashed garlic, lemon juice, red wine vinegar, oregano, and salt and pepper to taste. Slowly whisk in the olive oil until fully incorporated.

Combine all the coleslaw ingredients in a large salad bowl and then pour over enough vinaigrette to coat evenly.

Refrigerate the salad for about an hour, tossing it a few times so the flavors will all come together. Serve well chilled

Servings: 6
Source: Ciao Y'all by Damian Mandola, Johnny Carrabba, John Demers, and Chris T. Sullivan
MsgID: 0310853
Shared by: Betsy at Recipelink.com
Board: International Recipes at Recipelink.com
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