Olive Coleslaw

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Los Angeles Times


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6 to 8

1/2 medium head green cabbage

1/2 medium head red cabbage

2 medium carrots, peeled and grated

1 large red bell pepper, cored, seeded and cut into 1-inch-long julienne

2 green onions, trimmed and finely chopped

3/4 cup drained, sliced pimento-stuffed green olives

2 tablespoons minced pickled jalapenos

3 tablespoons mayonnaise

3 tablespoons olive brine

3 tablespoons brown or white rice wine vinegar

1/2 cup peanut or vegetable oil

Salt and pepper to taste

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