Recipe: Parmesan Black Pepper Coleslaw

PARMESAN BLACK PEPPER COLESLAW

12 cups shredded green cabbage or 2 packages (16 ounces each) pre-cut coleslaw
1 large red bell pepper
1/2 cup white wine vinegar
1/4 cup olive oil
3 tablespoons sugar
3/4 teaspoon salt
2 1/4 teaspoons ground black pepper
Salt and pepper
6 to 8 ounces Parmigiano-Reggiano cheese, grated
3 tablespoons mayonnaise (regular or reduced-fat)
3 tablespoons sour cream (regular or reduced-fat)

Place cabbage in large non-reactive bowl. Slice bell pepper lengthwise into thin strips; cut strips in half and add to bowl.

In small bowl, whisk together vinegar, oil, sugar, 3/4 teaspoon salt and 2 1/4 teaspoons ground black pepper. Pour over cabbage mixture and toss to coat well. Marinate, uncovered, at cool room temperature 30 minutes.

Add cheese to slaw mixture.

In small bowl, whisk together mayonnaise and sour cream; add to cabbage mixture and toss well. Cover bowl with plastic wrap and refrigerate 2 hours.

Taste and season with more salt and pepper if needed.

Makes 6 to 8 servings
Source: The Big Book of Backyard Cooking: 250 Favorite Recipes for Enjoying the Great Outdoors by Betty Rosbottom