Sunday, July 20, 2008

Sweet and Sour Slaw

1 tablespoon sugar
3 tablespoons red wine vinegar
2 teaspoons vegetable oil
1/4 teaspoon salt
4 1/2 cups packaged cabbage-and-carrot coleslaw (about 8 ounces)
1/4 cup chopped green onions

Combine first 4 ingredients in a large bowl, stirring with a whisk until sugar dissolves. Add coleslaw and onions to vinegar mixture; toss to combine. Serve chilled or at room temperature.

--Adapted from Cooking Light magazine

No comments: