Happy President's Day! I hope some of you are enjoying non-snow related time off. The husband and I spent the weekend seeing friends, shooting healthy recipes like this rainbow pepper slaw and watching House of Cards (Amazing, amazing show. Anyone in the DC area will especially love it.). And thankfully we're also getting closer to finding a car that's a good fit: likely a two door Honda or Toyota. Which is great because I'm having horrible car luck in general. The car my parents let me borrow while we bring on the new car had the windshield crack this weekend. Not the best surprise. In fact, let's just say no one should let me touch their car right now. We are this close to buying a horse and calling it a day.
On to the recipe. This rainbow pepper slaw has major visual impact and lots of crunch (...and vitamins and minerals), It's a nice lettuce based salad replacement for a winter Monday.
Rainbow Pepper Slaw
/// Ingredients ///
- 1 small, orange sweet pepper, thinly sliced
- 1 small, red sweet pepper, thinly sliced
- 1 small, yellow sweet pepper, thinly sliced
- 1/4 cup snap peas, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup cabbage, thinly sliced
- 1 teaspoon mustard seed
- 1 tablespoon sugar
- 1/8 cup cider vinegar
- 1/2 cup white vinegar
/// Directions ///
Thinly slice vegetables. Layer in a jar and sprinkle mustard seeds into the jar. Heat vinegars and sugar and pour over vegetables. Fill remainder of the jar with hot water to cover. Store in the fridge and eat within a few days (this is a quick pickle- not preserving!).
I would eat this with a side of quinoa, brown rice or whole wheat fusilli pasta and tuna. My absolute favorite tuna is Wild Planet Foods tuna which has an unbelievable taste.
Dietitian Nutritionist and cookbook author sharing flavor-forward recipes and simplified science-driven wellness.