LOCATIONS

Store Hours

Monday-Friday: 9 a.m.-7 p.m.

Sat: 9 a.m.-6 p.m., Sun: 10 a.m.-6 p.m.

Cafe Hours

Monday-Friday: 9 a.m.-6 p.m.

Sat: 9 a.m.-4 p.m., Sun: 10 a.m.-5 p.m.

1319 Military Cutoff Rd., Suite H, Wilmington, NC 28405
(910) 509-0331

Bell Pepper Cole Slaw

a bowl of shredded cabbage and bell peppers
This content originally appeared on 
tasteforlife.com
Prep Time:
<p>A zesty, vegan take on a classic side dish.</p>
Yield:
6

Ingredients

  • 6 bell peppers (red, orange, and/or yellow)
  • 4 scallions
  • 1⁄2 head green cabbage
  • 1⁄2 cup apple cider vinegar
  • 1⁄2 cup your favorite vegan mayonnaise
  • 2 Tbsp Dijon mustard
  • 1 Tbsp sugar, optional
  • 1 tsp celery seeds
  • Salt and freshly ground black pepper

Directions

  1. Cut bell peppers into thin strips. Chop scallions. Transfer bell peppers and scallions to a large bowl.
  2. Thinly slice cabbage and then roughly chop into bite-size pieces. Add to bowl.
  3. In a small bowl, whisk together vinegar, mayonnaise, mustard, sugar (if using), celery seeds, and salt and pepper to taste.
  4. Add vinegar mixture to vegetables in large bowl. Toss to coat.
  5. Chill until ready to serve.

Nutrition Info

141 Calories, 4 g Protein, 16 g Carbohydrates, 10 g Total sugars (2 g Added sugars), 5 g Fiber, 7 g Total fat (1 g sat), 428 mg Sodium, ★★★★★ Vitamin C, K, ★★★ Vitamin B6, ★★ Vitamin A, Folate, ★ Vitamin B1 (thiamine), B2 (riboflavin), E, Magnesium, Phosphorus, Potassium