New This Month

Green-Cabbage Coleslaw with Vinaigrette


This coleslaw makes a crisp side dish for our Sweet-and-Sticky Grilled Drumsticks or other grilled foods.

  • Servings: 8

Source: Martha Stewart Living, June 2007


  • 1/2 cup champagne vinegar
  • 6 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons coarse salt
  • Freshly ground pepper, to taste
  • 1 head green cabbage, thinly sliced


  1. Combine vinegar, oil, salt, and pepper in a large bowl. Add cabbage, and toss. Cover with plastic wrap, and refrigerate at least 5 hours (or overnight) to allow the flavors to meld.

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