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Antipasto Coleslaw
This antipasto coleslaw is a nice change from your standard creamy coleslaw. A great low carb salad to take to a picnic!
Prep Time 10 minutes
Total Time 10 minutes
Servings 12
Ingredients
- ½ head of cabbage shredded or thinly sliced
- 2 carrots julienned or shredded
- 1 red onion thinly sliced
- 1 cup of grape tomatoes quartered
- 1 oz of cappricola ham chopped
- 1 oz of hard salami chopped
- 1 oz of pepperoni chopped
- ½ cup of shredded asiago cheese
- 1 cup of roasted red peppers cut into strips
- For the dressing
- ¼ cup white balsamic vinegar
- ½ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon mustard
- ¼ teaspoon Italian seasonings
- 1 teaspoon crushed garlic
Instructions
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Slice your meat, chop your vegetables and shreds your cabbage and cheese.
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In a large bowl add the cabbage, carrots, onion, tomatoes, ham, salami, pepperoni and asiago cheese. Mix well.
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In a smaller bowl, whisk your vinegar, oil, salt, pepper, mustard, garlic and Italian seasonings.
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Add dressing to coleslaw mixture and mix well.
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Serve immediately or refrigerate to soften the cabbage.
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This tastes great the next day too as the flavors meld together.