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 02:41 PM
- 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
Prep time: 10 min
Cook time: 0 min
Total time: 10 min
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.
Also from The Microbrew Lover's Cookbook:
The Microbrew Lover’s Cookbook
From The Microbrew Lover’s Cookbook, Copyright © 2002 by Jay Harlow. Used by arrangement with Jay Harlow.