A friend was telling me about a simple coleslaw her mother used to make that had sliced cabbage and various bell peppers in it - sounded delicious! My husband's 95 year old grandmother grew up on a farm in Kansas with no electricity, and taught me to make a cole slaw that's dressing is oil, vinegar and sugar - no mayonnaise, because that would spoil! Combine the two great recipes and what do you get?
Bell Pepper Slaw.
Yeah, yeah. This recipe has a minute amount of sugar in it. It is actually important, just to take the edge off the tartness of the vinegar/oil mixture. It's a small amount of sugar. If it bothers you, try switching it out for liquid stevia, or agave nectar.
Bell Pepper Slaw
- 1 (10-ounce) bag cabbage slaw mix
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1 large red bell pepper, seeded and thinly sliced
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1 large green bell pepper, seeded and thinly sliced
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1 large orange bell pepper, seeded and thinly sliced
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1 large yellow bell pepper, seeded and thinly sliced
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1 large purple bell pepper, seeded and thinly sliced
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1 cup grape tomatoes, sliced
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1/3 cup olive oil
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1/3 cup white-wine vinegar
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1 tablespoon sugar
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1 teaspoon kosher salt
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1 teaspoon freshly ground black pepper
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2 teaspoons dried basil
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2 teaspoons dried oregano
Directions
1.Place slaw mix, peppers, and tomatoes in a large glass jar with lid. Shake to combine; set aside.
2.In a small bowl, combine olive oil, vinegar, sugar, salt, pepper, basil, and oregano, whisking well. Pour mixture over peppers. Close lid and shake well to coat. Allow slaw to marinate and meld at least 2-3 hours in the refrigerator before serving.
3. Store covered in the refrigerator. Slaw is best when made a day before serving.
http://www.recipe.com/bell-pepper-slaw/?sssdmh=dm17.619115&esrc=nwdr091812