Total Time
20mins
Prep 20 mins
Cook 0 mins

A tasty cabbage, onion, and red, yellow and green pepper slaw from a magazine clipping. Make-ahead; cover and refrigerate for up to 24 hours. Keeps well in the refrigerator. Great for picnics and pot lucks. Use a mandolin to thinly slice vegetables or use the fine slice blade of a food processor. I usually add a couple teaspoons of sugar to the dressing mixture but that is just personal preference.

Ingredients Nutrition

Directions

  1. In a large bowl, combine shredded cabbage, red onion, and red, yellow and green peppers.
  2. Add vinegar, oil, salt and pepper.
  3. Toss to coat.
  4. Refrigerate until ready to serve.
Most Helpful

A nice change from my usual slaw! I only had red bell pepper, so used that, and scaled the recipe back for one. I tired as is, then added a pinch of sugar. I enjoyed it both ways. Thanks!

Sharon123 March 13, 2011