Red Cabbage Coleslaw With Broccoli And Red Pepper

• Vinaigrette
• 1/2 cup fresh basil leaf
• 1/3 cup light tasting olive oil
• 3 tablespoons honey
• 3 tablespoons balsamic vinegar
• 1/4 cup red wine vinegar
• 1/4 cup water
• 1 teaspoon salt
• 1 teaspoon coarsely ground pepper
• Slaw
• 1 medium red cabbage, cored,very thinly sliced
• 1 bunch broccoli, florets trimmed and separated into tiny pieces,stems peeled and shredded,about 6 cups total
• 1 large red pepper, cut into 2 inch long fine julienne,about 1 1/2 cups
• 6 large green onions, thinly sliced,about 1 1/2 cups

1. To make vinaigrette: Put basil leaves, olive oil, honey, water, vinegars, salt& pepper in a blender or food processor and mix until the basil is minced.
2. Transfer to a 4 quart bowl.
3. Put the cabbage, broccoli, bell pepper and onion in the bowl with the dressing.
4. Toss until well mixed.
5. Chill at least 4 hours or up to 8 hours before serving.
6. To serve, toss well, drain off any excess liquid and adjust the seasonings.
7. Serve chilled in a large bowl.

vinaigrette, fresh basil leaf, light tasting olive oil, honey, balsamic vinegar, red wine vinegar, water, salt, ground pepper, red cabbage, broccoli, red pepper, green onions

Taken from www.food.com/recipe/red-cabbage-coleslaw-with-broccoli-and-red-pepper-24791 (may not work)