Red Rock Brewery Style No-Mayo Vinegar Coleslaw with Oregano
- 1/2 cup grapeseed or canola oil
- 1/2 cup + 1 T red wine vinegar
- 1/3 cup Splenda (or sugar, but use Splenda for the South Beach Diet)
- 1/2 tsp. dried oregano (or use 1-2 tsp. finely chopped fresh oregano if it's available)
- 1/2 tsp. coarse ground black pepper
- 3/4 tsp. sea salt
- 1/2 large head green cabbage, thinly sliced then chopped (about 7 cups chopped green cabbage)
- 1/4 large head red cabbage, thinly sliced then chopped (about 3 1/2 cups chopped red cabbage)
- 1 green bell pepper, finely chopped
- 1/2 cup thinly sliced celery
- salt and fresh ground black pepper to taste
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Celery (1/2 cup)
- Green bell pepper (1)
- Green cabbage (1/2 large head)
- Oregano, dried (1/2 tsp.)
- Red cabbage (1/4 large head)
- Condiments
- Red wine vinegar (1/2 cup)
- Cooking & Baking
- Black pepper, coarse ground (1/2 tsp.)
- Grapeseed or canola oil (1/2 cup)
- Salt and fresh ground black pepper (1)
- Sea salt (3/4 tsp.)
- Splenda (1/3 cup)
Preparation
Read recipe preparation on kalynskitchen.com
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Recipe Stats
Published May 30, 2011 (1 year ago).
19 people saved this recipe.
