My sister Jan shared this coleslaw recipe with me a few years ago.
It's a delicious alternative to traditional mayo-based versions.
1 bag shredded cabbage (coleslaw mix)
2 carrots, shredded
2 C thinly sliced bell peppers
1/4 C thinly sliced onions
In a large bowl, combine cabbage, carrot, bell pepper, & onion.
1/3 C sugar
1/3 C cider vinegar
1/4 C canola oil
2 t celery seeds
1 t salt
1/2 t pepper
Combine dressing ingredients, pour over vegetables.
Cover and chill at least 4 hours.
For this dish, I like to use a colorful combination of red, yellow, orange & green bell peppers.