bon COOK Products Used

Instructions:

1. In a small salad bowl, use the mini whisk to combine the FRENCH PANTRY Extra Virgin Olive Oil, FRENCH PANTRY Traditional Balsamic Vinegar, lemon, FRENCH PANTRY Tomato Mustard, FRENCH PANTRY Sel Gris Salt and FRENCH PANTRY Tellicherry Pepper to taste, and set aside. 
2. Cut cabbage in half by cutting down the center of the cabbage from top to bottom. 
3. Prepare Mandolin by setting the straight blade for a thin slice (setting number two). Place cabbage half flat side down on and glide back and forth until slicing is complete. Lay sliced cabbage on a cutting board and chop crosswise for confetti-like pieces. Repeat for red cabbage.
4. Once cut and chopped, place cabbage in a large salad bowl.
5. Chop vegetables using the bon COOK Eco-chop and add in the salad bowl with the cabbage.
6. Combine the vegetables, cabbage, and dressing by tossing until completely mixed.
7. Add salt and pepper to taste.
8. Serve immediately on its own or with grilled shrimp or chicken.

Why we love this Confetti Salad?

We love the saving factor on this salad, Serve on its own or with grilled shrimp or chicken. Still tasty after refrigerating.

bon TIP: Prep everything, and before adding dressing, divide the salad and dressing in half and refrigerate individually in an airtight container and use within two days.

 
Enjoy!                                                                                                    

Time:

Recipe Yield