This is very flavorful and has far less fat than traditional coleslaw. It is fast and easy and it also just so happens to be vegan.
Authorsubmitted by FFTF fan Heather
2tbspred wine vinegar
1/4cupextra virgin olive oil
1bell pepper, red or yellow
1/4cupchopped fresh parsley or cilantro
salt and pepper to taste
Whisk the mustard, vinegar, garlic and chile together in small bowl.
In large bowl, combine cabbage, bell peppers, and scallion and toss with the dressing.
Season with salt and pepper and refrigerate until ready to serve. (It's best to let this rest for about an hour or so to let the flavors mellow. Let sit up to 24 hours if necessary; Just drain before serving.)
Just before serving, toss with cilantro or parsley.