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Crunchy Carnival Coleslaw

By The Canadian Living Test Kitchen

Create a salad bar for lunch. Pack this playful salad in a sectioned container along with baby carrots, fruit chunks, crackers, cheese and cooked eggs. A granola bar and perhaps an apple round out the meal.

Servings: 8

Ingredients:

1 each sweet red and yellow pepper
2 cups (500 mL) each finely shredded red and green cabbage
2 carrots, peeled and grated
4 green onions, thinly sliced
Dressing:
1/4 cup (50 mL) vegetable oil
1/4 cup (50 mL) tarragon vinegar or white_wine_vinegar
1 tbsp (15 mL) granulated sugar
1 tbsp (15 mL) poppy seeds
1/4 tsp (1 mL) each salt and pepper

Preparation:

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