Cole Slaw Recipe - ContainerSeeds.com

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Pat's Cole Slaw

Salad:

One small green cabbage, cored and cut into quarters - I like savoy cabbage best, but regular cabbage is also good here.
One large (or two small) sweet bell peppers, any color (red, green, yellow, orange)
Two large carrots, peeled
One small or large (20-oz) can of crushed pineapple packed in its own juice

Using a food processor if possible (otherwise a hand-held box grater), grate the cabbage and carrots. Slice the pepper(s) very thinly (again using the food processor if possible). Drain the pineapple, reserving the juice. Mix all together in a large bowl.

Dressing:

1/2 cup cider vingar or lemon juice
1/2 cup olive oil
some of the juice from the pineapple, if you wish

Mix the dressing ingredients together very well. I use a handheld (stick) blender to do this, but you could use a regular blender or a whisk. Pour the dressing over the salad and toss it all together.

The cole slaw will keep well in the fridge for a few days.

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