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1/2 cup cider vinegar
2 tbsp granulated sugar
1 tsp celery seed
1/2 tsp salt
1/2 tsp ground black pepper
1/2 cup vegetable oil
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
454-g pkg coleslaw mix, or 8 cups shredded green cabbage
In a very large bowl, stir vinegar with sugar, celery seed, salt and pepper. Whisk in oil.
Core and seed peppers, then slice into long thin strips. Place in bowl with dressing and add coleslaw mix. Toss to evenly mix. Salad will keep well, covered and refrigerated, up to 3 days. Stir occasionally. Flavour improves as salad sits. Excellent with our BBQ Pork & Avocado Rolls.
Calories 144, Protein 1.2g, Carbohydrates 9g, Fat 12.4g, Fibre 1.4g, Sodium 138mg.
A colourful array of sweet peppers and a tart cider vinaigrette freshen up a bag of store-bought coleslaw. One of the joys of coleslaw is that the flavour actually improves if you leave it in the refrigerator at least one day.
Drain salad, then place in sealable plastic bags or a large plastic container with a tight-fitting lid.