Pepper Slaw
Red bell peppers offer a sweet flavor and contrasting color in this, my favorite variation on coleslaw. Stretching the dressing with a little yogurt shaves a few fat calories, but you won’t miss them.
Fri, Feb 05 2010 at 3:41 PM EST
Pepper Slaw
Ingredients
- 1 large head cabbage
- 2 large red bell peppers
- 1⁄3 cup mayonnaise
- 2 tablespoons plain yogurt
- 2 tablespoons Dijon-style mustard
- Kosher salt and freshly ground black pepper to taste
Time estimates
Prep time: 10 min
Cook time: 0 min
Total time: 10 min
Preparation
-
Split the cabbage, remove the core, and slice as thinly as possible; you should have about 6 cups.
-
Seed and core the peppers and slice into thin shreds as close as possible to the size of the cabbage shreds.
-
Combine with the mayonnaise, yogurt and mustard and let stand 30 minutes.
-
Taste for seasoning and add salt and pepper, if needed.
-
Refrigerate 1 hour to overnight.
Yield
Serves 8-10.
The Microbrew Lover’s Cookbook From The Microbrew Lover’s Cookbook, Copyright © 2002 by Jay Harlow. Used by arrangement with Jay Harlow.
Photo: Artotem/Flickr
