Sweet and Sour Cole Slaw


2 cups red cabbage
2 cups green cabbage
2 cups carrots, shredded
1/4 cup Stonewall Kitchen Red Pepper Jelly
1/3 cup seasoned rice wine vinegar
1/2 teaspoon freshly grated ginger
2/3 cup canola oil
Salt and pepper to taste


  1. Core the red and green cabbages, remove the outer leaves and shred using a food processor or hand grater.
  2. Shred the carrots.
  3. Place shredded cabbage and carrots in a serving bowl.
  4. In a separate bowl combine the Red Pepper Jelly, rice wine vinegar and ginger. Whisk continuously while adding the canola oil.
  5. Add the oil mixture to the cabbage and toss gently.
  6. Add salt and pepper to taste.
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