Olive Coleslaw

Recipe Ingredients

1/2		Green cabbage head (medium)
1/2		Red cabbage head (medium)
2		Carrots - peeled, grated (medium)
1		Red bell pepper - cored, seeded, (large)
		And cut into 1"-long julienne
2		Green onions - trimmed, and
		Finely chopped
3/4 cup	177ml	Sliced pimento-stuffed green olives - drained
2 tablespoons	30ml	Minced pickled jalapeños
3 tablespoons	45ml	Mayonnaise
3 tablespoons	45ml	Olive brine
3 tablespoons	45ml	Brown or white rice wine vinegar
1/2 cup	118ml	Peanut or vegetable oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Remove the tough cores of the cabbages and slice the leaves into thin strips about 1 inch long and one-fourth inch wide. Place the cabbage in a large bowl and add the carrots, pepper, green onions, olives and jalapeños. Toss until the ingredients are well dispersed.

Place the mayonnaise, brine, vinegar and oil in a small bowl and whisk to combine. Stir the dressing into the vegetables and toss until well mixed. Taste and add more mayonnaise or vinegar if desired. Season with salt and pepper to taste. Chill at least 1 hour before serving.

This recipe yields 6 to 8 servings.

Each of 8 servings: 210 calories; 2 grams protein; 10 grams carbohydrates; 4 grams fiber; 19 grams fat; 3 grams saturated fat; 3 mg. cholesterol; 310 mg. sodium.

Source:
The Los Angeles Times, 09-01-2004

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