Summer slaw (cabbage salad)

 

INGREDIENTS

 

• ▢ 2 cups shredded red cabbage
• ▢ 2 cups shredded green cabbage
• ▢ 1/2 red bell pepper, cut into bite-sized pieces
• ▢ 1/2 orange bell pepper, cut into bite-sized pieces
• ▢ 1/2 yellow bell pepper, cut into bite-sized pieces
• ▢ 1/2 English cucumber, cut into bite-sized pieces
• ▢ 1/2 cup sugar snap peas, cut on the diagonal
• ▢ 1 pint Sunburst tomatoes, sliced into halves

Vinegar Coleslaw Dressing

• ▢ 2 tablespoons sour cream , or plain Greek yogurt
• ▢ 1/4 cup red wine vinegar
• ▢ 1 tablespoon toasted sesame oil
• ▢ 1/2 teaspoon kosher salt
• ▢ 1/4 teaspoon fresh black pepper
• 1.5 tsp sugar 
• Eyeball olive oil 

INSTRUCTIONS

 

• In a small mixing bowl, combine the vinegar, sesame oil, sour cream and salt and pepper. Whisk until well combined. Set aside.
• Meanwhile, in a large mixing bowl, toss the cabbages, peppers, peas, cucumber, and tomatoes.
• If serving immediately toss with dressing. Otherwise, dress the slaw salad right before serving.

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