Light, refreshing, healthy – with protein and healthy carbs, this is your new favorite coleslaw. No sugar, no mayo. If you love cilantro you’ll die over it, if you hate cilantro you can easily swap in parsley or even mint! You’re going to love this so much. Make it now. It keeps for several days and tastes even better each day. Potluck friendly. Make and take a meal winner. This is it…now go get choppin’!
Sweet Pepper Coleslaw
Ingredients
- 1/4 head each Red and Green Cabbage thinly sliced
- 1 red bell pepper thinly sliced
- 1 bunch cilantro (or parsley or mint) coursely chopped
- 1-2 C pecans (or almonds or walnuts) coarsely chopped
- 3-4 T olive oil extra virgin preferred
- 2-3 T fresh lemon juice more or less to taste
- 1 T sea salt or Kosher salt add more or less to taste
- 1 tsp celery seed optional
- 1 tsp fresh cracked black pepper
Instructions
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Mix all ingredients. Serve. Optional: Top with crumbled feta
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Store in fridge covered for up to 7 days.
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Optional Add-in Ideas: chopped celery, sliced purple onion, fresh peas, green or yellow bell pepper, cucumber, tomato, kalamata olives, shredded chicken or salmon
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I make this often starting with this basic combination and then add what I have on hand
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I was needing a recipe for Friday’s Senior Potluck at church. Yay!!! I gave it 5 stars because it is from you.
Loooove that! Thanks! Enjoy and let me know what everyone thinks! I’m making it later this week too – it’s a great recipe for Passover!