Pepper Slaw

Yields

• Green cabbage: 87%
• Bell peppers: 80%
• Green onions: 83%

Pre-Preparation

1. Wash produce as needed.
2. Quarter each green/red cabbage head, then slice away the cores and shred the cabbage.
3. Remove stems and seeds from bell peppers, then slice into 1/4-inch strips.
4. Thinly slice green onions.

Preparation

1. In a bowl, whisk the mayonnaise, yogurt, vinegar, cayenne pepper, salt, and pepper until smooth.
2. Mix the creamy dressing with the cabbage, peppers, and green onions until evenly coated.
3. Hold cold until service at or below 41°F.

Serving

Serving size: 1/2 cup (2 oz)

Suggested serving utensil: spoodle or tongs

Recipe Source

Boulder Valley School District Food Services