Add color and crunchy veggies to your barbecue this summer with this super-clean bell pepper and cabbage slaw. Use it to top tacos or serve it with burgers, grilled chicken, fish, and just about anything that you like to barbecue. Watch this video to see how it’s made step-by-step!
Total Time: 1 hr. 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 8 servings, approx. 1½ cups each
1 medium cabbage, shredded
1 medium green (or yellow) bell pepper, chopped
1 medium red bell pepper, chopped
1 medium red onion, chopped
¼ cup rice wine vinegar
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
1. Combine cabbage, bell peppers, onion, and vinegar in a large bowl; mix well.
2. Season with salt and pepper if desired.
3. Cover and refrigerate for 1 hour before serving.
Nutritional Information (per serving):
Total Fat: 0 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 58 mg
Carbohydrates: 10 g
Fiber: 4 g
Sugars: 6 g
Protein: 2 g
Body Beast Portions
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