While we often make a lot of meat-centric dishes, we are also a big fan of vegetarian recipes—and coleslaw recipes are one of our favorites. We have one already, which we based off the Colonel’s famous recipe, but we wanted to stray off the path a little for this one.
One of the awesome bonuses of this coleslaw recipe is also that the dressing we came up with will work well as a salad dressing for everyday use. We hope you’ll enjoy this coleslaw recipe and the delicious salad dressing.
1 C extra virgin olive oil
1/4 C red wine vinegar
1 tsp dried basil
1 tsp dried oregano
4 large cloves garlic, minced
1″ ginger, grated
1 pinch ground cloves
1 pinch freshly ground black pepper
1/2 head of cabbage, finely cut (approximately 8 C)
1 C roasted red pepper, thinly sliced
1 C kalamata olives
1 C baby portobello mushrooms, sliced
In a measuring cup, pour olive oil and red wine vinegar. Add in garlic, ginger, basil, oregano, cloves, and black pepper, and mix thoroughly. Allow to sit at least 30 minutes.
While the dressing sits, prepare cabbage. We used a mandolin at a thickness of 1/4″, and then roughly chopped to make fork-friendly pieces. Add to the bowl of cabbage your roasted red pepper, mushrooms, and kalamata olives.
Pour dressing over the coleslaw ingredients, and mix well.
Place in the refrigerator for at least an hour to blend.
Serve on its own, or alongside your favorite protein. This will continue to improve over the fist 2-3 days, so enjoy the leftovers!
We really hope you’ll enjoy this coleslaw recipe, and that you’ll subscribe and share with your friends.