Pepper Slaw

Recipe By :Janet Wilder
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups shredded cabbage -- fine
3 green bell peppers
1/2 cup cider vinegar
1/2 Cup olive oil
2 tablespoons Splenda
1 tablespoon Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper


Quarter and seed the peppers. Cut them into very thin strips to match
the shred of the cabbage.

In a medium sized bowl, combine the pepper and cabbage

In a jar with a tight-fitting lid, combine vinegar, oil, Splenda,
mustard, salt and pepper. Shake vigorously to combine.

Pour over pepper mixture. Mix well. Cover tightly and refrigerate at
least an hour.

Toss before serving.


NOTES : Add 1/4 tsp of celery seed if you wish for a more traditional slaw.
We found the shreds difficult to swallow. I pulsed it twice in the food
processor and we liked it better.



--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life