Coleslaw with a Twist

By tschnet1

Red sweet peppers and carrots mixed with green and red cabbages give this side dish salad color. For the dressing, mix lime or lemon juice into mayonnaise for extra pizzazz. Make and refrigerate the salad up to 1 day before serving.

Ingredients

• 1 cup shredded red cabbage
• 6 cups shredded green cabbage (1-1/4-pound head)
• 1/2 cup shredded carrot (1 medium)
• 1/2 of a small red sweet pepper, cut into thin bite-size strips
• 1/3 cup light mayonnaise or salad dressing
• 2 tablespoons lime or lemon juice
• 1 tablespoon snipped fresh dill weed or 1 teaspoon dried dill weed (optional)
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Details

Servings 8
Preparation time 20mins
Cooking time 140mins
Adapted from recipe.com

Preparation

Step 1

1.
Rinse red cabbage; pat dry. In a large bowl combine green cabbage, red cabbage, carrot, and red sweet pepper.

2.
For dressing, in a small mixing bowl stir together the mayonnaise or salad dressing, lime or lemon juice, dill weed, sugar, salt, and pepper.

3.
Pour dressing over cabbage mixture. Toss to coat. (Mixture may appear dry at first, but will moisten as it chills.) Cover and chill for 2 to 24 hours before serving. Makes 8 to 10 servings.