I usually make a mayo based cole slaw when I make it. That's what my mom does. But this summer I tried a more vinaigrette type one. I really liked the flavors of it. Thought I'd share it with you. Many are starting to talk about their cooler temperatures, but its still HOT and humid where I live! We're still craving light, cold meals! This is from a cookbook from the Moosewood Restaurant.
Bell Pepper Cabbage Slaw
4 cups finely shredded cabbage
1/2 red bell pepper
1/2 green bell pepper
1/2 yellow bell pepper
1/2 cup finely sliced scallions (green part)
Dressing
2 tsp lemon zest (opt)
2 Tbs fresh lemon juice
1 garlic clove, minced or pressed
2-3 Tbs vegetable oil
2 Tbs white or cider vinegar
1 tsp sugar
1/2 tsp salt
Cut bell peppers into 1-inch sticks. Mix together all salad ingredients in a serving bowl. In another bowl, whisk together the dressing. Pour over the vegetables and toss thoroughly. Add more vinegar, salt or sugar to taste. Serve immediately.
4 cups finely shredded cabbage
1/2 red bell pepper
1/2 green bell pepper
1/2 yellow bell pepper
1/2 cup finely sliced scallions (green part)
Dressing
2 tsp lemon zest (opt)
2 Tbs fresh lemon juice
1 garlic clove, minced or pressed
2-3 Tbs vegetable oil
2 Tbs white or cider vinegar
1 tsp sugar
1/2 tsp salt
Cut bell peppers into 1-inch sticks. Mix together all salad ingredients in a serving bowl. In another bowl, whisk together the dressing. Pour over the vegetables and toss thoroughly. Add more vinegar, salt or sugar to taste. Serve immediately.
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