Olive Cole Slaw

Tired of regular old coleslaw? Bored by that old mayonnaise-based dressing and plain old green cabbage. Wait ’til you try this zesty version, chock full of flavorful goodies.

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Fischer & Wieser ¬†Sweet, Sour and Smokey Mustard Sauce
  • 4 green onions, minced, including green tops
  • 1 teaspoon sugar
  • 1/2 teaspoon red (cayenne) pepper
  • 1 (16-ounce) pkg. shredded coleslaw mix with carrots and red cabbage
  • 2 (4-ounce) jars marinated artichoke hearts, drained and coarsely chopped
  • 1/2 cup halved pimento-stuffed green olives
  • 1/2 cup sliced ripe olives

Combine the olive oil, vinegar, Fischer & Wieser Sweet, Sour and Smokey Mustard Sauce, green onions, sugar and red (cayenne) pepper in a large bowl; whisk to blend well. Add the coleslaw mix, artichoke hearts and olives; stir to mix well. Cover and chill for at least an hour before serving. Slaw may be prepared up to 24 hours before serving. Makes about 8 cups.

Serves 16

Popularity: 4%

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admin on April 18th 2007 in Sides

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