This festive coleslaw mimics colors of summer. It serves as a perfect dip with pita chips or bread, a chunky sandwich spread and a topping for other julienned vegetables. Kids love to top off their red and green pepper slices with this slaw and crunch away. It is also a perfect accompaniment to grilled cheese sandwiches.
Makes 4 servings
1/2 teaspoon salt (or more to taste)
2 cups Persian or English cucumbers, grated
3 tablespoons extra virgin olive oil
1 tablespoon fresh chopped mint
1 tablespoon grated garlic
1 tablespoon fresh lime juice
1/4 teaspoon freshly ground black pepper
1 1/2 cups plain nonfat Greek yogurt (low fat or whole may also be used)
2 cups fine julienne of red peppers
2 cups fine julienne of green peppers
Fresh mint sprigs for garnish
Add 1/4 teaspoon salt to the grated cucumbers, mix lightly and set aside for about 10 minutes. In a large mixing bowl, add the olive oil, mint, garlic, lime juice, remaining 1/4 teaspoon salt and black pepper. Mix well and let sit for about 5 minutes.
Squeeze out the excess juice from the grated cucumbers and add the cucumbers to the dressing. Mix well. Add the yogurt and fold gently into the dressing. Keep aside 1 tablespoon each of the red and green bell peppers for garnish. Add the rest of the peppers to the yogurt mixture and mix gently. Garnish with sprigs of fresh mint.