Pepper Slaw

Pepper Slaw

Pepper Slaw


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


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.

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