By foodtvfan on June 16, 2010
"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."
Serving Size: 1 (94 g)
Servings Per Recipe: 8
"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!"