Red Cabbage Slaw with Broccoli and Red Pepper

This week I had some friends and their daughter over for dinner and decided to try a bunch of new recipes with them.  Worst option: I could always order pizza, right?

The first item I’ll share with you from the menu was a side — a red cabbage slaw.  Tons of the ingredients are starting to come into season here in Iowa, and so I could find them easily in the grocery store.  I missed the farmer’s market due to some traveling, so I needed to head to the store.  I used basil from my own backyard and put this together for us to munch on.

The recipes are from a cookbook I purchased through a used book store, called Celebrating the Midwest Table.  In fact, two of the recipes were from this cookbook, so you’ll see me refer to it again later this week.

Isn’t the salad fabulously colorful??

Red Cabbage Slaw with Broccoli and Red Pepper

Red Cabbage Slaw with Broccoli and Red Pepper

1/2 c fresh basil leaves
1/3 c light-tasting olive oil
3 Tbsp honey
3 Tbsp balsamic vinegar
1/4 red wine vinegar
1/4 c water
1 tsp salt
1 tsp pepper

1 medium red cabbage, cored, very thinly sliced
1 medium bunch broccoli, florets trimmed and separated into tiny pieces, stems peeled and shredded
1 large red bell pepper, cut into 2-inch long fine julienne
6 large green onions, thinly sliced

For the vinaigrette, put the basil leaves, olive oil, honey, vinegar, water, salt, and pepper in a food processor or blender.  Mix until the basil is minced.  Transfer to a 4-quart bowl.

For the coleslaw, put all the ingredients into the bowl with teh dressing.  Toss until well-mixed.  Chill at least 4 hours or up to 8 hours before serving.

To serve, toss well, drain off any excess liquid, and adjust the seasoning.  Serve chilled in a large bowl.


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