Recipe: Olive coleslaw

Times Staff Writer

Total time: 30 minutes plus one hour chilling

Servings: 6 to 8

1/2 medium head green cabbage

1/2 medium head red cabbage

2 medium carrots, peeled and grated

1 large red bell pepper, cored, seeded and cut into 1-inch-long julienne

2 green onions, trimmed and finely chopped

3/4 cup drained, sliced pimento-stuffed green olives

2 tablespoons minced pickled jalapenos

3 tablespoons mayonnaise

3 tablespoons olive brine

3 tablespoons brown or white rice wine vinegar

1/2 cup peanut or vegetable oil

Salt and pepper to taste

1. Remove the tough cores of the cabbages and slice the leaves into thin strips about 1 inch long and one-fourth inch wide. Place the cabbage in a large bowl and add the carrots, pepper, green onions, olives and jalapenos. Toss until the ingredients are well dispersed.

2. Place the mayonnaise, brine, vinegar and oil in a small bowl and whisk to combine. Stir the dressing into the vegetables and toss until well mixed. Taste and add more mayonnaise or vinegar if desired. Season with salt and pepper to taste. Chill at least 1 hour before serving.

Each of 8 servings: 210 calories; 2 grams protein; 10 grams carbohydrates; 4 grams fiber; 19 grams fat; 3 grams saturated fat; 3 mg. cholesterol; 310 mg. sodium.

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