Serve this side dish alongside the rest of a spread at a Saturday afternoon picnic! Unlike other coleslaws, it's not smothered in mayonnaise or other vegan no-nos.In a large bowl, combine 1/2 a cup thinly sliced red bell pepper, 1/2 a cup thinly sliced green bell pepper, 1/4 cup finely chopped jalapeno pepper, 1/3 cup sliced green onions and one 10-oz package angel hair coleslaw. Angel hair coleslaw is available under the Dole brand, and consists of plain, finely slivered green cabbage. If you can't find it, buy any other company's pre-bagged coleslaw mix and just pick out the carrot bits, leaving only green cabbage behind! Or, if you're willing to put in the effort, you can very finely slice green cabbage yourself to equal 6 cups.
Toss to combine.
For the dressing: whisk together 1/4 cup white wine vinegar, 2 tablespoons lime juice, one teaspoon raw sugar, 2 teaspoons canola oil, 1/4 tsp. salt and a 1/4 tsp. white pepper. This was another fun opportunity to use my mortar and pestle, since I bought whole white peppercorns and ground them down.
Drizzle the dressing over the slaw, and toss to combine. You'll have 8 servings of 3/4 cup and 30 calories - now pack in Tupperware and head to the beach!
Cost:
red bell pepper $1.68
green bell pepper $0.87
jalapeno $0.28
angel hair slaw $2.49
white pepper $5.99
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