Pepper Slaw

This colorful salad is great to have on hand when guests arrive, and keeps well for picnics. It’s an ideal accompaniment to grilled meats; try it aside the Bardshar Chutney Burger.

- 3 cups green cabbage, shredded
- 6 mixed red, yellow, orange and green peppers
- ½ cup onion, finely chopped
- 1 tablespoon celery seed
- ¾ cup SchoolHouse Kitchen^® Balsamic Vinaigrette Basico

Coat peppers with olive oil and roast until charred. Cool peppers, remove skins, and slice in fine strips.

Add peppers and onion to the shredded cabbage. Mix in Balsamic Vinaigrette Basico and celery seed.

Let mixture season for several hours, turning every now and then. Serve cool or at room temperature.

Serves 4-6