Red Cabbage Coleslaw With Broccoli And Red Pepper - cooking recipe

Ingredients

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

Preparation

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.
Transfer to a 4 quart bowl.
Put the cabbage, broccoli, bell pepper and onion in the bowl with the dressing.
Toss until well mixed.
Chill at least 4 hours or up to 8 hours before serving.
To serve, toss well, drain off any excess liquid and adjust the seasonings.
Serve chilled in a large bowl.