Ascolano Coleslaw

March 24, 2015




½ head red cabbage, shredded

½ head green cabbage, shredded

1 bunch radishes, trimmed and cut in slices

½ cup sesame or sunflower seeds

½ cup fresh parsley,chopped




½ cup Lucero Ascolano Extra Virgin Olive Oil

¼ cup fresh lemon juice

2-3 garlic cloves, chopped

½ tsp. alt

¼ tsp. pepper




1-  Place the shredded cabbage in a large bowl
2-  Add the radishes, nuts,and parsley.  It can be covered and
refrigerated at this point.
4-  Combine the olive oil, lemon juice, garlic,salt and pepper.
5-  Shake to mix.
6-  Before serving add the dressing and mix thoroughly.
Additional options: Add shredded carrots, celery, apples, dried
currant, or nuts.



Taste Notes: Ascolano is Lucero Yellow Label-Med





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