Bell Pepper Coleslaw with Ginger Soy Dressing

makes 6-8 servings

This salad makes a great buffet salad – and it lasts a day or two in the fridge.

6 bell peppers, mixed colours, halved, seeded
1 medium red onion, peeled, quartered
3/4 lb. (375 g) Savoy cabbage, washed, cut in chunks
6 green onions, trimmed
2 c. (500 mL) broccoli florets

Dressing:
1Tbsp. (15 mL) Gourmet Garden Chili Spice Paste*
2 Tbsp. (30 mL) grated fresh peeled ginger root
2 Tbsp. (30 mL) dark soy sauce
6 Tbsp. (90 mL) fresh lime juice and pulp (about 2 large)
1/2 tsp. (3 mL) salt
5 Tbsp. (75 mL) Roasted Garlic Extra Virgin Olive Oil
*Available in tubes in the produce department.

Prepare all the salad items and put through a food processor, using the slicing blade. (If you prefer to have the broccoli more visible, you might want to hand-chop it.) Mix all salad items in a large bowl. Combine all the dressing ingredients in a small bowl with a handheld blender or use a mini food processor. Process until well combined. Pour dressing over salad items in large bowl and mix well. Refrigerate about 1 hour and serve salad cold.

Calories: 163; Protein 4 g; Carbohydrate 17.5 g; Fibre 5 g; Fat 10 g/serving

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