 |  |  |
A light, bright vinaigrette dressing with simple ingredients that you can vary to what you have or what's on sale at the store. ** No DAIRY and NO OIL ** can be sugar-free
SWEET & TANGY PEPPER COLESLAW
about 2 cups chopped cabbage (I prefer Napa cabbage ~ can slice straight across the bottom, and then chop that up with a long knife. I can add some of the ruffled leaves too. But any cabbage is fine to use. You could even use a package of angel hair coleslaw mix)
about 1 whole bell pepper (or equivalent) ~ I like colors, so used orange here ~ but several different colored sweet mini peppers would be even better!
about 1/4 cup chopped white onion (or green onions would work ~ not red b/c they bleed)
2TB fresh chopped parsley (cilantro would be fine too)
DRESSING:
about 1/2 cup apple cider vinegar (white balsamic or rice vinegar would be ok, but not as "tangy", so you might want to use part plain white vinegar with those)
1/2 to 3/4 cup sugar (depends how sweet you want it ~ plain white Splenda is fine too)
2 TB water
1 tsp. celery seed
1 tsp. dry mustard (this is NOT the mustard you squeeze out on sandwiches!)
***
Toss the vegetables ~ shake up the dressing in a jar and pour over the veggies. I keep it in a covered glass bowl in the refrigerator, and just replenish the cabbage when it gets a little low (it will last for nearly a week that way)
SWEET & TANGY PEPPER COLESLAW
about 2 cups chopped cabbage (I prefer Napa cabbage ~ can slice straight across the bottom, and then chop that up with a long knife. I can add some of the ruffled leaves too. But any cabbage is fine to use. You could even use a package of angel hair coleslaw mix)
about 1 whole bell pepper (or equivalent) ~ I like colors, so used orange here ~ but several different colored sweet mini peppers would be even better!
about 1/4 cup chopped white onion (or green onions would work ~ not red b/c they bleed)
2TB fresh chopped parsley (cilantro would be fine too)
DRESSING:
about 1/2 cup apple cider vinegar (white balsamic or rice vinegar would be ok, but not as "tangy", so you might want to use part plain white vinegar with those)
1/2 to 3/4 cup sugar (depends how sweet you want it ~ plain white Splenda is fine too)
2 TB water
1 tsp. celery seed
1 tsp. dry mustard (this is NOT the mustard you squeeze out on sandwiches!)
***
Toss the vegetables ~ shake up the dressing in a jar and pour over the veggies. I keep it in a covered glass bowl in the refrigerator, and just replenish the cabbage when it gets a little low (it will last for nearly a week that way)
RSS Feed
