I bought the big bag of peppers again at Costco. The pack of six red peppers that I like to challenge myself to eat… and, it turns out, I lost the challenge this week. I still have five left!
So, it was crunch time and I needed to make a salad… full of those red beauties STAT! And, I chose this one.
And, it also gave me the opportunity to play with my spiralizer. It’s official… my new favorite way for use the spiralizer… LOVE spiraling cabbage. It creates beautiful angel hair ringlets. I used it for the green cabbage, the red cabbage, the red onion, and the peppers… amazing, and sort of fun!
Italian Herb Spiralized Cole Slaw
Adapted from Recipe.com
1/2 small green cabbage, thinly sliced or spiralized
1/2 small red cabbage, thinly sliced or spiralized
2 red bell peppers, thinly sliced or spiraled
1/4 red onion, thinly sliced or spiralized
1 cup grape tomatoes, sliced
3 Tbsp. canola oil
1/3 cup white-wine vinegar
3 packets Truvia
1 tsp. kosher salt
1 tsp. ground black pepper
2 tsp. dried basil
2 tsp. dried oregano
1. Slice your cabbage in half and place the cut-side of the cabbage on the spiralizer. Add spiralized veggies to a large bowl. Note: Start with a large bowl, to lessen the amount of dishes you’ll need to do in the end. You’ll see here that I kept moving the salad to a bigger and bigger bowl.
3. Slice your tomatoes, and add them to the bowl. Toss to combine.
4. Mix dressing ingredients in a small bowl and whisk to combine.
6. Place in the refrigerator at least 30 minutes prior to serving. Serve and enjoy!!
Per 1 cup recipe serving:
CAL 143; CARB 20g; FAT 7g; SAT FAT 1g; PROT 4g; FIB 6g; SUG 9g
WW Points+: 4; WW Smart Points: 5