Brewed Vinegar Based Coleslaw
This easy-to-whip salad gets its flavour from the sweet and tangy dressing of Del Monte Extra Virgin Olive Oil and Del Monte Brewed Vinegar. The key is to coat the crunchy veggies with an even layer of dressing. Let the flavors mingle and develop in the refrigerator, covered, for an hour before serving it up.
PREPARATION TIME
15 minutes
COOK TIME
15 minutes
SERVES
4-5
| QUANTITY | INGREDIENT |
|---|---|
| 2 | Tbsp DelMonte Extra Virgin Olive Oil |
| 2 | TBSP DelMonte Brewed Vinegar |
| 1 | No. Green Chili whole |
| 1/2 | Cup Basil |
| 2 | tbsp honey |
| 1/4 | Cup onion, diced |
| 1/4 | Cup Capsicum (Dice) |
| 1 | cup Lettuce (Hand torn) |
| 2 | Tbsp Babycorn (Diced & Blanched) |
| 2 | Tbsp Broccoli (Diced & Blanched) |
| 1 | Tbsp Spring Onion (Sliced) |
| - | Salt To Taste |
| 1/4 | TBSP Crushed Black Pepper |
Method
- In a blender add basil, chili, DelMonte Brewed Vinegar, DelMonte Extra Virgin Olive Oil and blend till smooth.
- In a mixing bowl add all the vegetables and pour the blended dressing on it. Adjust seasonings and mix well.
- Serve cold garnished with sliced spring onions.
Enjoy your meal!