Ingredients

The following ingredients have 4 Servings
  • 1/2 cup red-wine vinegar
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1/2 tsp celery salt
  • 1/2 tsp paprika
  • 1/2 tsp black pepper (freshly ground)
  • 1/3 tsp cayenne pepper
  • 1/4 cup olive oil
  • 1 lb green cabbage (shredded, about 1/2 a large cabbage)
  • 1 lb purple cabbage (shredded, about 1/2 a large cabbage)
  • 2-3 carrots (shredded)

Instruction

  • Combine dressing ingredients except oil in a blender on low speed until the sugar is dissolved. With blender running, slowly pour oil through top of lid to emulsify and combine completely. Set aside.
  • Combine shredded cabbage and shredded carrots in a separate large bowl. Pour dressing over the coleslaw mix and toss to coat evenly.
  • Refrigerate for at least 2 hours, tossing occasionally, before serving. Store covered, up to three days.