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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I tossed some cabbage and bell peppers with a lone jalapeño, and we really liked the combination. I love the crunchy texture, and, fortunately, the ingredients are available year-round. -Mickey Strang, McKinleyville, CA Ingredients:
1/2 cup thinly sliced red bell pepper strips |
1/2 cup thinly sliced green bell pepper strips |
1/4 cup finely chopped seeded jalapeño pepper |
1/3 cup chopped green onions |
1 (10-ounce) package angel hair coleslaw (about 6 cups) |
1/4 cup white wine vinegar |
2 tablespoons fresh lime juice |
1 teaspoon sugar |
2 teaspoons canola oil |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
Directions:
1. Place first 5 ingredients in a large bowl, tossing to combine.
2. Combine vinegar and remaining ingredients in a small bowl, stirring with a whisk. Pour vinegar mixture over cabbage mixture, tossing to coat.
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