Grillos Pickled Cole Slaw

Recipe - Gourmet Garage of West 66th

Prep Time20 Minutes

Servings10

Ingredients

1 head red cabbage, shredded or chopped

1 medium sweet onion, chopped

1 cup radish, chopped

1 cup matchstick carrots

1/2 cup chopped Grillo's Italian Dill Spears + 1/4 cup brine reserved

1 green bell pepper, chopped

1 jar of pimentos, chopped

1 cup white vinegar

1/2 cup vegetable oil

1 tsp celery seed

1 tbs salt

Freshly ground black pepper to taste

Directions

1. Chop red cabbage, sweet onion, radish, green pepper, pimentos, and Grillo’s Italian Dill Spears and combine in a large bowl. Add matchstick carrots.

2. Combine vinegar, Grillo’s Italian Dill Spears pickle brine, oil, celery seed, salt & pepper in a mixing bowl.

3. Pour over cabbage mixture and stir.

4. Refrigerate for at least 8 hours and serve cold.

20 minutes

Prep Time

0 minutes

Cook Time

Servings

Shop Ingredients

Makes 10 servings

1 head red cabbage, shredded or chopped

Organic Red Cabbage, 1 ct, 3.5 pound

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$10.47 avg/ea$2.99/lb

1 medium sweet onion, chopped

Spanish Onion, 1 ct, 20 oz

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$2.49 avg/ea$1.99/lb

1 cup radish, chopped

Red Radishes, 1 Bunch, 1 each

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$4.99

1 cup matchstick carrots

Bagged Baby Carrots, 1 lb, 16 oz

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$2.99$0.19/oz

1/2 cup chopped Grillo's Italian Dill Spears + 1/4 cup brine reserved

Not Available

1 green bell pepper, chopped

Fresh Rainbow Bell Peppers, 3 each

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$6.99$2.33 each

1 jar of pimentos, chopped

Not Available

1 cup white vinegar

Heinz All Natural Distilled White Vinegar, 32 fl oz

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$4.99$0.01/ml

1/2 cup vegetable oil

Wesson Pure Vegetable Oil, 40 fl oz

On Sale! Limit 4

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$4.99 was $5.49$0.12/fl oz

1 tsp celery seed

Not Available

1 tbs salt

Morton Salt, Plain, 26 Ounce

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$2.99$0.12/oz

Freshly ground black pepper to taste

McCormick Black Pepper Grinder, 1 oz

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$3.19$3.19/oz

Directions

1. Chop red cabbage, sweet onion, radish, green pepper, pimentos, and Grillo’s Italian Dill Spears and combine in a large bowl. Add matchstick carrots.

2. Combine vinegar, Grillo’s Italian Dill Spears pickle brine, oil, celery seed, salt & pepper in a mixing bowl.

3. Pour over cabbage mixture and stir.

4. Refrigerate for at least 8 hours and serve cold.