Confetti Cole Slaw

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Confetti Cole Slaw

 

2/3 cup bottled mango chutney

1/3 cup olive oil

2 TB red wine vinegar

8 cups finely shredded green cabbage

3 cups finely shredded red cabbage

1 cup finely shredded carrots

1 cup shredded fresh spinach

 

1. To make the dressing, combine the chutney, olive oil and vinegar in a

blender or food processor.

Process briefly; it should be lumpy.

 

2. Toss the green cabbage, red cabbage, carrots and spinach together in a

large bowl. Add enough

dressing to moisten. Toss until well coated. Cover tightly and refrigerate

overnight.

 

Yield: 8 to 10 servings.