Tangy Rainbow Slaw
 
Makes 6 to 8 servings
Ingredients
  • 1 (10-ounce) bag angel hair coleslaw
  • 2 cups thinly sliced red cabbage
  • 1 carrot, grated
  • 1 poblano pepper, thinly sliced
  • ½ cup sliced green onion
  • ⅓ cup (packed) chopped fresh parsley
  • ½ yellow bell pepper, thinly sliced
  • ½ red bell pepper, thinly sliced
  • ½ jalapeño, minced
  • 5 tablespoons rice wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 4 teaspoons sugar
  • 2½ teaspoons kosher salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon ground cumin
  • 1 clove garlic, grated
Instructions
  1. In a large bowl, combine coleslaw, red cabbage, carrot, poblano, onion, parsley, bell peppers, and jalapeño.
  2. In a small bowl, whisk together vinegar and remaining ingredients. Pour dressing over cabbage mixture, tossing to coat. Refrigerate for at least 30 minutes before serving.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/tangy-rainbow-slaw/