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1/2 cup red wine vinegar
In large bowl, with fork, mix vinegar, oil, sugar, salt, celery seeds, and pepper until blended. Add cabbage mix and red cabbage; toss well to coat with dressing.
Cover and refrigerate cole slaw at least 1 hour or up to 1 day to allow flavors to blend.
Poster's Notes:
I made this last minute and just used white cabbage and red onions. It was very yummy.
Posted by Adina Rosenstein
Nutritional Info Per Serving: N/A
1/4 cup olive oil
2 tbsp. sugar
2 tsp. salt
1/2 tsp. celery seeds
1/4 tsp. ground black pepper
2 15-ounce bags shredded cabbage mix for cole slaw
1 10-ounce shredded red cabbage
We used a bagged cole slaw mix (containing shredded green cabbage and carrots) and bagged shredded red cabbage to make this colorful slaw that takes just minutes to whip up.