I love to eat with my eyes. My favorite pastime other than eating, and reading is looking…at food. I read cookbooks, I watch cooking shows on television, and I surf the net for other interesting food blogs. Looking at food is the next best thing to eating it.
I also love lots of color. People who know me will attest to this in the clothing that I buy. The more colors in my clothing the better I like it. So this recipe kind of combines my two loves together. It is very colorful, full of crunchy texture, and a sweet zing of vinaigrette. I hope you like it as much as I do.
Feel free to add some of your favorite veggies in this recipe. Normally I just add peppers to the recipe, but today I added sliced pea pods. You could add a jalapeno for a little heat or some apple if you want more sweet. Be as creative as you like and let me know how you put your spin on it.
1.5 cups shredded green cabbage
.5 cups shredded purple cabbage
.5 cups shredded carrots
.25 cup finely chopped red onion
1 cup finely chopped red, orange, yellow, or/and green peppers
1 cup finely sliced pea pods, optional
3 T vinegar
2 T sugar
2 T canola oil
salt and pepper to taste
- Add last four ingredients in a medium-sized bowl and mix together with a whisk.
- Add the other ingredients on top of the vinaigrette, then toss to coat.
- Let sit in fridge for 15 minutes, then re-toss to coat before serving.
PS. I know this recipe is familiar, I posted the basic recipe before, but it is good enough to post again with a twist.
I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.