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!
WeightWise Recipe
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Ingredients
- baby bell peppers, assorted colors sliced thin
- shredded cabbage
- 1/3 cup olive oil
- 1/3 cup white wine vinegar
- 1 tsp splenda
- 2 tsp basil
- 2 tsp oregano
Ingredients
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Instructions
- 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**
