Quick Pepper Slaw

By The Canadian Living Test Kitchen

38 people added this to their Recipe Box

This recipe makes 10 servings

Nutritional Info
Per each of 10 servings: about	-
cal	6666 cal
pro	1 g1g pro
total fat	4 g4g total fat
sat. fat	1 g1g sat. fat
carb	7 g7g carb
fibre	2 g2g fibre
chol	0 mg0mg chol
sodium	180 mg180mg sodium
% RDI:	-
calcium	22 calcium
iron	44 iron
vit A	1111 vit A
vit C	122122 vit C
folate	1414 folate

Showcase the best of the season with a rainbow of sweet peppers in a tumble of lightly dressed cabbage.

Ingredients

5 5cups cupsshredded green cabbage, (half a head)
1 cup thinly sliced Spanish onion 1 1cup cupthinly sliced Spanish onion
1 sweet yellow pepper , thinly sliced1 1sweet yellow peppersweet yellow peppers, thinly sliced
1 sweet green pepper , thinly sliced1 1sweet green peppersweet green peppers, thinly sliced
1 sweet red pepper , thinly sliced1 1sweet red peppersweet red peppers, thinly sliced
1/4 cup white wine vinegar 1/4 1/4cup cupwhite wine vinegar
3 tbsp olive oil 3 3tbsp tbspolive oil
1 tbsp granulated sugar 1 1tbsp tbspgranulated sugar
3/4 tsp dry mustard 3/4 3/4tsp tspdry mustard
3/4 tsp salt 3/4 3/4tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper

Preparation

In large bowl, toss together shredded cabbage, onion and yellow, green and red peppers.

In small saucepan, bring vinegar, oil, sugar, mustard, salt and pepper to boil over high heat, stirring until sugar is dissolved. Pour over cabbage mixture; toss to coat. Let cool at room temperature for 1 hour. (Slaw can be refrigerated in airtight container for up to 24 hours.)

Additional information :

Tip: To shred cabbage, cut head in half, then into quarters; core and thinly slice crosswise.

Source : © CanadianLiving.com

Keywords : Vegetarian; Salad; Cabbage; Onions; Red pepper; Simmer;

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