Bell Pepper Slaw
Recipe from Taste of the South

Bell Pepper Slaw

by 38  people

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Servings: 8 to 10
Prep Time: 30 mins
Total Time: 30 mins
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  • 1  10  ounce bag 
    angel-hair slaw mix
  • 1   
    large red bell pepper, seeded and thinly sliced
  • 1   
    large green bell pepper, seeded and thinly sliced
  • 1   
    large orange bell pepper, seeded and thinly sliced
  • 1   
    large yellow bell pepper, seeded and thinly sliced
  • 1   
    large purple bell pepper, seeded and thinly sliced
  • 1   cup 
    grape tomatoes, sliced
  • 1/3  cup 
    olive oil
  • 1/3  cup 
    white-wine vinegar
  • 1   tablespoon 
  • 1   teaspoon 
    kosher salt
  • 1   teaspoon 
    freshly ground black pepper
  • 2   teaspoons 
    dried basil
  • 2   teaspoons 
    dried oregano
Place slaw mix, peppers, and tomatoes in a large glass jar with lid. Shake to combine; set aside.
In a small bowl, combine olive oil, vinegar, sugar, salt, pepper, basil, and oregano, whisking well. Pour mixture over peppers. Close lid and shake well to coat. Serve slaw from jar, if desired.
Store covered in the refrigerator. Slaw is best when made a day before serving.
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