Creole Artichoke Olive Cole Slaw |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Found this in the newspaper, haven't tried it yet but it looks good. Ingredients:
3 tablespoons olive oil |
2 tablespoons red wine vinegar |
2 tablespoons creole mustard or 2 tablespoons spicy brown mustard |
1 tablespoon minced shallots or 1 tablespoon green onion |
1 teaspoon granulated sugar |
1/8-1/4 cayenne pepper, to taste |
1 (16 ounce) package shredded coleslaw mix or 8 cups shredded cabbage |
1 (14 ounce) jar quartered artichoke hearts or 1 (14 ounce) jar artichoke hearts |
1 (7 ounce) jar manzanilla pimento stuffed olives, drained and halved |
Directions:
1. Combine oil, vinegar, mustard, shallots, sugar, and cayenne pepper in a large bowl, mix well.
2. Add cabbage, artichoke hearts and olives, mix well.
3. Cover and chill at least 1 hour or up to 24 hours before serving.
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