Gazpacho Slaw Recipe


5 cups shredded green cabbage
1/2 cup chopped cucumber
1 cup chopped tomato
1/2 cup chopped yellow bell pepper
1/2 cup chopped green onions
1/2 cup chopped celery

1/4 cup tomato-vegetable juice cocktail
1/4 cup red wine vinegar
1 teaspoon white sugar
1 tablespoon olive oil
1 tablespoon salsa
1/2 lemon, juiced
salt and pepper to taste


In a bowl, mix the cabbage, cucumber, tomato, yellow bell pepper, green onions, and celery.

In a separate bowl, whisk together the tomato-vegetable juice cocktail, red wine vinegar, sugar, olive oil, salsa, and lemon juice. Season with salt and pepper.

Pour the dressing over the vegetables, and toss to coat. Cover, and refrigerate 2 hours before serving.