“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.”
READY IN:
20mins
SERVES:
8
UNITS:
US

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.

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