Rainbow Coleslaw with Ginger Vinaigrette
Who doesn’t want to eat a rainbow of health?
1 red cabbage chopped
2 bell peppers, red, yellow sliced into thin strips
1/2 cup sliced almonds, toasted
1/2 cup olive oil
1 TBS toasted sesame oil
1 TBS red wine vinegar
1 TBS honey
1 TBS Dijon mustard
3/4 tsp ground ginger
zest from 1 orange
Toast almonds in a skillet for low heat for 2 minutes, remove and set aside. Chop all vegetables and put them into a bowl. Whisk all vinaigrette ingredients in a bowl until combined. Set aside.
Combine cabbage, orange slices, and toasted almonds in a bowl. Pour dressing on top and toss to coat.