Vinaigrette Coleslaw
In the late spring/early summer, I have beautiful fresh oregano, parsley, onions and chives growing in my garden. This coleslaw is one of my favourite ways to use that fresh early garden harvest. It is a beautiful mix of sour, salty and crisp with a touch of zip. And, it can be served as a traditional side dish or can be used as an excellent topping on a pulled pork or roast beef sandwich.
Equipment
- large bowl
- food processor
Ingredients
- 3 tablespoons capers salt brined, soaked in warm water for 5 minutes, rinsed and chopped
- 4 cups cabbage coarsely grated using a food processor or grater
- 2 medium carrots peeled and coarsely grated
- ½ cup red onion sliced and chopped
- ½ cup Italian parsley rinsed, dried and chopped
- 6 tablespoons scallions or chives, thinly chopped
- 3 tablespoons fresh oregano rinsed, dried and chopped
- 2-3 teaspoons chili sauce or Sambal Oelek, Sriracha or some chopped fresh chili of your choice
- 4 tablespoons red wine vinegar
- ½ teaspoon kosher salt
Optional:
- 2 tablespoons olive oil
Instructions
- Soak the capers in warm water for 5 minutes, drain and chop.
- Combine the capers, cabbage, carrots, red onion, parsley, scallions, oregano and chili sauce or chilies.
- Add the vinegar and ½ teaspoon of kosher salt. Stir until combined well.
- Cover and let sit for 30 minutes at room temperature. Taste and add more salt if needed.
- If desired add some olive oil.
Nutrition
Calories: 50kcalCarbohydrates: 4gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 256mgPotassium: 124mgFiber: 1gSugar: 2gVitamin A: 534IUVitamin C: 22mgCalcium: 29mgIron: 1mg
Tried this recipe?Let us know how it was!