Fresh and Crispy Coleslaw

Serves 6-8

3 cups shredded red cabbage

1 small head Iceberg lettuce (chopped)

2 cups shredded carrots

½ medium yellow onion (chopped)

2 cloves garlic (minced)

½ cup finely chopped celery

¼ cup fresh chopped mint

¼ cup fresh chopped cilantro

1 (12-ounce) bottle favorite buttermilk ranch dressing (or see recipe: Buttermilk Ranch Salad Dressing under Homemade Dressings & Croutons)

2 tablespoons olive oil

¾ cup balsamic vinegar

2 tablespoons lemon juice

Salt and pepper (to taste)

Feta cheese (crumbled - for garnish)

 

1. In a large frying pan (or skillet), heat oil and sauté onion, garlic, and celery for approximately 2-3 minutes. Add cabbage, vinegar, and lemon juice. Sauté for an additional 3-4 minutes. Remove from heat. Salt and pepper to taste. Transfer to a bowl and refrigerate until chilled.
2. In a large bowl, combine lettuce, carrots, mint, and cilantro. Pour dressing. Toss well.
3. Drain any liquid from chilled cabbage mixture. Toss cabbage mixture with lettuce mixture. Sprinkle top with crumbled feta cheese.