Serves 4
186 cal · 15 min
Bell Pepper and Apple Coleslaw
Recipe GLPR8c28b79ed64384
A refreshing and crispy coleslaw combining shredded cabbage with sweet apple and colorful bell pepper, dressed in a tangy apple juice and Dijon vinaigrette with a hint of crunch from sliced almonds. This light, naturally vegetarian salad makes a perfect side dish or light main course.
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Ingredients
1 tablespoon vegetable oil
1/4 cup apple juice
2 tablespoons cider vinegar
2 teaspoons Dijon mustard
1/4 teaspoon salt
1 dash black pepper
1 small head green or Napa cabbage, shredded
1 orange or red bell pepper, cut into small dice
1 Gala or Fuji apple, cut into small dice
1/4 cup sliced almonds
Directions
In a small bowl, combine the vegetable oil, apple juice, cider vinegar, Dijon mustard, salt, and black pepper. Whisk vigorously until the dressing is well blended and emulsified. Set aside.
Using a sharp knife or mandoline slicer, shred or thinly slice the cabbage into thin ribbons, discarding any tough core pieces.
Cut the bell pepper in half lengthwise, remove the seeds and white membranes, then cut the flesh into small 1/4-inch dice. Cut the apple (leaving the skin on for texture and nutrition) into small 1/4-inch dice, tossing lightly with a squeeze of lemon juice if preparing ahead to prevent browning.
Transfer the shredded cabbage, diced bell pepper, diced apple, and sliced almonds to a large mixing bowl.
Pour the prepared dressing over the cabbage mixture and toss thoroughly with two forks or salad tongs until all ingredients are evenly coated. Serve immediately or refrigerate for up to 2 hours before serving for best texture and flavor.
