Slyvia's Spanish Slaw - Recipe Hosting Week DAY 1!

Hello Organic Eats readers and welcome to what will undoubtedly be an epic week of recipe hosting, (let's call it RH week for short, shall we?) Your first recipe comes to you via California, from Sylvia of sylveeeskitchen.com (twitter handle: @sylveeeskitchen so be sure to log onto her site and follow on twitter for more delicious eats!) I love the addition of the spanish olives in this slaw and can't wait to try it out for myself! The recipe couldn't be more appropriate for the oncoming summer and what a great, unexpected twist on a classic summer side dish. Personally, I can't wait to celebrate this newly warm and gorgeous weather right by preparing me some spanish slaw! Ole!

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COSTA DEL SOL COLE SLAW

YIELD: 12 Servings

INGREDIENTS:

For the DRESSING:

1 clove Garlic

1 can Anchovy Fillets(optional)

1/2 cup Red Wine Vinegar

1/4 cup Extra Virgin Olive Oil

1 tsp. Salt

1/2 tsp. Black Pepper

For the SLAW:

1/4 head Red Cabbage

1/2 head Green Cabbage

1 Red Bell pepper

1 small jar Spanish olives

DIRECTIONS:

1. Combine the Dressing Ingredients in a blender jar; run at high speed until the Garlic is minced and all the ingredients are well blended.

2. Wash and dry all the Vegetables.

3. Thinly slice the Cabbages or slice in a food processor, using a 2mm slicing disk.

4. Thinly julienne the Bell Pepper.

5. Slice the olives into rounds.

6. Thinly slice the Red Onion.

7. Finely shred the Carrots.

8. Toss all the ingredients together in a large salad bowl; add the Dressing and serve.

9. The Salad may be made ahead of time and refrigerated; the dressing should not be added more than 1 hour before serving.

Note: Even though restaurants and delicatessens in the United States sell Spanish Cole Slaw, I could find none in Spain. This recipe uses ingredients that are often used in salads in Spain; if there really was such a thing as Spanish Slaw, this is how it might be.