Tuesday, July 10, 2012

Coleslaw with Spanish Olives

Serves 6

1 bag (7 ½ cups) shredded cabbage with carrots
1  5.75 ounce jar Spanish olives – chopped, reserve juice
¼ cup roasted red pepper - sliced

Combine cabbage, olives and red pepper in a bowl.

½ cup mayonnaise
½ cup sour cream
1 teaspoon Dijon mustard
½ teaspoon celery seed
½ teaspoon unrefined sea salt
½ teaspoon freshly ground pepper
3 tablespoons olive juice

Whisk dressing ingredients together and stir into cabbage mixture. Cover and refrigerate for 3 hours. (The slaw can be prepared up to 6 hours ahead. Keep refrigerated.)

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