Zesty Coleslaw

Yield: 6 servings

This recipe replaces the mayo and sugar with vinegar and chili sauce – yum! Zesty and crunchy, it’s great as a side salad or topping for fish tacos. Enjoy!

Ingredients for vinaigrette:

• 1 TB Dijon mustard
• 3 TB red wine vinegar
• 1 tsp salt
• 1 tsp sriracha sauce (or other chili sauce)
• ½ cup olive oil

1.  Whisk vinaigrette ingredients together. Set aside.

Ingredients for salad:

• 1 small red onion
• 1 cup red wine vinegar
• 1 green bell pepper, julienne
• 1 red bell pepper, julienne
• ½ head green cabbage, shredded
• 2 medium carrots, peeled and grated

1. Soak red onions in 1 cup red wine vinegar for 20 minutes. Discard vinegar.
2. Toss red onions with salad ingredients and vinaigrette.

Adapted from food.com, Bakesale Betty Coleslaw