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Author Notes: For our Memorial Day barbecue my husband requested a no mayo cole slaw. I came up with this - very tasty and very pretty! —Sadassa_Ulna
cups Shredded green cabbage
cups Shredded purple cabbage
cup Grated carrot
Yellow peppers, sliced very thin
Lemons, washed, dried
cup Olive oil
teaspoons dry mustard powder
- Grate the zest of one lemon into a small bowl. Juice enough lemons to get 1/3 cup and add to the zest.
- Add salt, mustard powder, and sugar to the lemon mixture; whisk together. Add the olive oil and whisk until thoroughly blended.
- Mix all vegetables in a large bowl and pour dressing over; toss to thoroughly coat veggies.
- Allow to marinate for thirty minutes at room temperature or up to two days in the refrigerator.