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Green-Cabbage Coleslaw with Vinaigrette

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    This coleslaw makes a crisp side dish for our Sweet and Sticky Grilled Drumsticks or other grilled foods.
    Martha Stewart Living, June 2007
    • Yield serves 6 to 8
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    Ingredients

    • 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

    Directions

    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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