Recipes

[rondell]

Bell Pepper Slaw

1 (10-ounce) bag angel-hair slaw mix

1 large red bell pepper, seeded and thinly sliced

1 large green bell pepper, seeded and thinly sliced

1 large orange bell pepper, seeded and thinly sliced

1 large purple bell pepper, seeded and thinly sliced

1 cup grape tomatoes, halved

1/3 cup olive oil

1/3 cup white-wine vinegar

1 tablespoon sugar

1 teaspoon kosher salt

1 teaspoon ground black pepper

2 teaspoons dried basil

2 teaspoons dried oregano

In a large glass jar with a lid, place slaw mix, peppers, and tomatoes. Shake to combine. Set aside. In a small bowl, combine olive oil, vinegar, sugar, salt, pepper, basil, and oregano, whisking well. Pour over slaw mixture. Close lid, and shake well to coat. Serve slaw from jar, if desired. Store covered in the refrigerator.