Rainbow Coleslaw
Red, green and yellow peppers add lots of colour to this rainbow coleslaw salad recipe. Throw in a bag of store-bought coleslaw and a tart cider vinaigrette and you're ready to go! And the best part - the longer it sits, the more the flavour improves!
Dressing Ingredients:
| 1/2 cup | cider vinegar |
| 2 tbsp. | sugar |
| 1 tsp. | celery seed |
| 1/2 tsp. | each, salt and pepper |
| 1/2 cup | vegetable oil |
Salad Ingredients:
| 1 | each, red, yellow, green pepper |
| 454 g | pkg. coleslaw mix |
| | or 8 cups shredded green cabbage |
In a large bowl, whisk together the vinegar, sugar, celery seed, salt and pepper and vegetable oil.
Core and seed peppers. Slice into long strips. Place into bowl along with cabbage, tossing well to mix with the dressing.
Rainbow coleslaw will keep well refrigerated until picnic time (up to 3 days). Flavour improves nicely as it sits.
Healthy Tip:
Cabbage is an excellent source of vitamins K and C. It is also a very good source of fiber, manganese, vitamin B6 and folate. Plus! Cabbage contains thiamin, riboflavin, calcium, potassium, vitamin A, tryptophan, protein and magnesium.
The peppers in this salad recipe are very rich in nutrients. They contain more than 100% of the recommended daily allowance of vitamin C and plenty of beta-carotene. Also a very good source of two carotenoids which help lower the risk of macular degeneration (a leading cause of blindness). |
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