Vibrant Cabbage & Roasted Pepper Slaw with Tangy Vinaigrette

1.Prepare the Roasted Peppers: Preheat your oven to 200°C. Toss the whole red bell peppers with 1 tablespoon of olive oil and place them on a baking sheet. Roast for 20 to 25 minutes, turning halfway through, until the skins are blistered and the peppers are softened.

2.Cool and Dice Peppers: Remove the peppers from the oven and immediately place them in a bowl, covering the bowl tightly with plastic wrap or a plate. Let them steam for 10 minutes. Once cool enough to handle, peel away the blistered skin, remove the seeds and core, and dice the flesh into small, uniform pieces.

3.Prepare the Slaw Base: In a very large mixing bowl, combine the finely shredded purple cabbage, shredded carrot, and sliced green onions.

4.Make the Vinaigrette: In a small bowl, whisk together the 1/4 cup olive oil, apple cider vinegar, lemon juice, low-sodium Dijon mustard, zero-calorie sweetener, and black pepper until well emulsified. Stir in the chopped fresh parsley.

5.Combine and Dress: Add the diced roasted red peppers to the cabbage mixture. Pour the tangy vinaigrette over the vegetables.

6.Toss and Chill: Toss the slaw thoroughly until all the cabbage and vegetables are evenly coated with the dressing. Taste and adjust pepper or vinegar as needed. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the cabbage to slightly soften before serving.