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Vinegar Coleslaw

1/2 cup The Mighty Olive Barolo Red Wine Vinegar
1/2 cup TMO Balsamico Bianco Vinegar
1 Tablespoon kosher salt, more if needed
1/2 teaspoon freshly ground black pepper, more if needed
1 clove garlic finely grated
1/2 head green cabbage, cored and thinly sliced
1/2 head red cabbage, cored and very thinly sliced
2 carrots, peeled and shredded
1/4 cup TMO Extra Virgin Olive Oil
Whisk together the vinegar, salt, pepper and garlic in a large bowl until combined.  Reserve 1/4 cup of the dressing for serving.  Toss the green cabbage, red cabbage and the carrots in the dressing until the vegetables are completely covered.  Cover the bowl and refrigerate for at least 1 hour.
Strain the coleslaw through a strainer and discard the liquid.  Transfer the coleslaw to a serving bowl.  Drizzle the reserved dressing and the oil.  Season with salt and pepper if necessary.  Toss to coat.