This garden rainbow coleslaw recipe puts a twist to the traditional coleslaw and it is great to serve with your summer barbecue.
5 T mayonnaise
1⁄2 c yogurt
6 T apple juice
1⁄2 T sugar (granulated sugar)
1 t mustard (prepared mustard of your choice)
1 t seasoning (prepared seasoning of your choice)
3 c cabbage (shredded)
1⁄2 c carrot (shredded)
3 bell pepper (one yellow, one orange, one red, large, cut into thin strips)
6 scallion (fresh, thinly sliced, including some of green stalks)
1 clv garlic (very finely chopped, optional)
salt (optional or to taste)
pepper (white, optional or to taste)
- In a large bowl, combine mayonnaise, yogurt, apple juice, sugar, mustard, prepared seasoning. Mix and stir well.
- Add the vegetables, reserving some strips of red pepper, and toss to coat them with the dressing.
- Refrigerate for two or more hours in a covered dish.
- Garnish with thin strips of the red bell pepper, or edible flowers before serving.