Mexican Coleslaw
Serve as a salad with Barbecued Pork Ribs.
INGREDIENTS | SERVES 6
- 3 tablespoons salad oil
- ½ cup cider vinegar
- 2 tablespoons white granulated sugar
- 1½ teaspoons salt
- 1 teaspoon paprika
- ½ teaspoon dry mustard
- 1 teaspoon celery seeds
- 1 large cabbage
- 1 green bell pepper
- 1 small yellow onion
- ¼ cup canned diced pimientos
- ½ cup pitted black olives
In a small container with a cover, combine the salad oil, cider vinegar, white sugar, salt, paprika, dried mustard, and celery seed. Cover and shake until well mixed.
Remove the outer leaves of the cabbage and discard. Shred the remaining cabbage into pieces about the size of wooden matchsticks.
Remove the seeds and stem from the bell pepper and cut into ¼-inch pieces. Peel the onion and cut into ¼-inch pieces. Dice the pimientos if necessary. Cut the black olives into ¼-inch rounds.
In a large serving bowl, combine the cabbage, bell pepper, onion, pimientos, and black olives; toss gently until well mixed.
Pour the dressing on top and toss gently until well covered.
Cover and refrigerate for at least 1 hour before serving.
Watch the Dirt
Clean root vegetables thoroughly by scrubbing them with a nail brush or scouring pad designated for that purpose. Because they grow in fertilized soil, they can harbor bacteria on their skins.
