1/4 head red cabbage, shredded (about 2 cups)
1/4 head green cabbage, shredded (about 2 cups)
1/2 red bell pepper, cut into bite sized pieces
1/2 orange bell pepper, cut into bite sized pieces
1/2 yellow bell pepper, cut into bite sized pieces
1/2 cucumber, seeded and cut into bite sized pieces
1/2 cup sugar snap peas, cut on the diagonal
1 pint Sunburst tomatoes, cut in half
2 tablespoons non-fat plain Greek yogurt (I used Fage)
1/4 cup red wine vinegar
1 tablespoon toasted sesame oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh black pepper
In a small mixing bowl, whisk the vinegar, sesame oil, and yogurt until well combined. Whisk in the salt and pepper. Set aside.
Meanwhile, in a large mixing bowl, toss the cabbages, peppers, peas, cucumber, and tomatoes. If serving immediately toss with dressing. Otherwise, dress the slaw salad right before serving.
Recipe printed from http://TheSlowRoastedItalian.com/
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