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Vegetable Slaw
Serves: 6
1 C white cabbage, shredded
1 C red cabbage, shredded
1 Granny Smith apple, peeled, cored, diced
1/2 green pepper, diced
1 carrot, grated and/or chopped
1/2 C broccoli florets
1 sweet onion, diced
3 or 4 cloves garlic, diced
1 Tbs. vegetable oil
3 Tbs. brown sugar
1 Tbs. red wine vinegar
1 Tbs. white vinegar
2 - 2.5 Tbs. balsamic vinegar
1 tsp. salt
pine nuts (optional)
Combine the first eight ingredients in a large salad bowl. Mix
together the remaining ingredients, except for the pine nuts, and
pour over the vegetables. Toss until the liquid is well dispersed,
and then refrigerate for several hours (from two hours to overnight),
tossing occasionally. Serve with a few pine nuts sprinkled on top.
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Coleslaw 02