their site for "Citrus Vinaigrette," but I chose this one because I already had all of the ingredients and I thought it would be better for a coleslaw. The other one calls for creole seasoning, a flavor I really wasn't looking for for this.
by me, with some help from Bahama Breeze
1 green cabbage, shredded
3 c. shredded red cabbage, most of a 10 oz. package
2 carrots, grated
1-1/2 c. diced red pepper
4-5 green onions, finely chopped, about a 1/2 c.
1/2 c. White Wine Vinegar
1/4 c. Orange Juice, fresh squeezed
1 Tbsp. Lemon Juice, fresh squeezed
1/4 c. Extra Virgin Olive Oil
1 Tbsp. Mustard
1 Tbsp. Fresh garlic, minced
1-1/2 tsp. granulated sugar
1 Tbsp. Brown Sugar
1/4 tsp. Salt & Black Pepper, fresh ground
1. Combine vegetables in a large bowl.
2. To make the dressing, combine all of the ingredients in a blender and process until thoroughly blended.
Vinaigrette can be made a day in advance and kept refrigerated.
3. Dress the coleslaw and store in the refrigerator until ready to serve.
This was much better the next day after the cabbage had a chance to soak up the dressing and soften up.