SWEET PEPPER SLAW

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Sweet Pepper Slaw image

A tasty cabbage, onion, and red, yellow and green pepper slaw from a magazine clipping. Make-ahead; cover and refrigerate for up to 24 hours. Keeps well in the refrigerator. Great for picnics and pot lucks. Use a mandolin to thinly slice vegetables or use the fine slice blade of a food processor. I usually add a couple teaspoons of sugar to the dressing mixture but that is just personal preference.

Provided by foodtvfan

Categories     Onions

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups cabbage, green, shredded (or use Napa cabbage)
1 cup red onion, thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 green pepper, thinly sliced
2 tablespoons white wine vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large bowl, combine shredded cabbage, red onion, and red, yellow and green peppers.
  • Add vinegar, oil, salt and pepper.
  • Toss to coat.
  • Refrigerate until ready to serve.

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