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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This crispy coleslaw is named for a famous singer from the '50s. The pretty salad with flecks of green and red pepper has a creamy dressing that has a little kick from chili powder. -Judy Nix, Toccoa, Georgia Ingredients:
4 cups shredded cabbage |
1 medium onion, chopped |
1 medium green pepper, chopped |
1 jar (2 ounces) diced pimientos, drained |
2 tablespoons vegetable oil |
2 tablespoons white wine vinegar |
1/2 teaspoon salt |
1/2 teaspoon chili powder |
1/4 to 1/2 teaspoon pepper |
Directions:
1. In a salad bowl, combine the cabbage, onion, green pepper and pimientos. In a small bowl, combine the remaining ingredients. Pour over cabbage mixture; toss to coat. Cover and refrigerate for at least 2 hours. Yield: 6-8 servings.
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