Recipe
Salad
Summer Veggie Slaw (Get Cooking)
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| ⅓ c. olive oil | ||
| ¼ c. rice vinegar | ||
| ½ tsp. sugar | ||
| Salt and freshly ground black pepper, to taste | ||
| 2 English cucumbers, split lengthwise, seeded, and thinly sliced crosswise | ||
| 1 jalapeno pepper, seeded and julienned | ||
| 1 yellow bell pepper, seeded and julienned | ||
| 1 red bell pepper, seeded and julienned | ||
| ½ c. thinly sliced red onion | ||
| ½ c. shredded carrot | ||
| 2 tbsp. mint chiffonade | ||
| ½ c. crumbled feta cheese |
Directions
- Whisk oil, vinegar, sugar, salt and pepper in a large bowl.
- Add cucumbers, peppers, onion, carrot and mint; toss to coat.
- Let sit for 30 minutes; top with feta cheese and serve.
Recipe Source:
Chef Andrew from Ankeny #1, KCCI-TV recipe, June 25, 2016.