This recipe has been on my radar (by that, I mean Pinterest board) for a while now. Then, last week, a patient asked me how she could modify traditional coleslaw….I figured this was nature’s way of saying, “Get on the ball, Lauren!”. This coleslaw will add a sweet, crunchy, and fresh taste to any dish!
I served it last night over grilled turkey cutlets. But it was so good that my husband asked if we could have it will the Beer Boiled Brats tomorrow! I love when new recipes are a success!!
I threw this together in no time on Sunday morning. Just set aside about 15 minutes for some knife action and it will be ready for supper!
Take the baby bell peppers, slice them in half and remove seeds/membranes
Either using a food processor or a good ole' knife, thinly slice the peppers.
Place those in a a jar or bowl with lid along with the shredded cabbage. **Tip: If you want to save some time (and dishes!), buy a pre package slaw mix which is usually shredded cabbage, carrots and broccoli**
In a separate bowl, mix the olive oil, white wine vinegar, splenda, basil, and oregano. Whisk those together well.
Pour this over pepper mixture in the jar. Shake well and put in the refrigerator. **Tip: slaws are best when able to sit for 8-10 hours before eating**