Sweet Pepper Slaw
Use a mandoline for paper-thin slices.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 50 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | trace |
| carb | 5 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 146 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 10% |
| vit C | 122% |
| folate | 8% |
-
2 cups (500 mL) shredded green or napa cabbage
1 cup (250 mL) thinly sliced red onion
1 each sweet red, yellow and green pepper, thinly sliced
2 tbsp (25 mL) white_wine_vinegar
2 tbsp (25 mL) extra-virgin olive oil
1/2 tsp (2 mL) each salt and pepper
Preparation:
In large bowl, combine cabbage, onion and red, yellow and green peppers. Add vinegar, oil, salt and pepper; toss to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Source
Canadian Living Magazine: December 2005
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