This recipe offers a refreshing and light take on the classic coleslaw, perfect for any occasion.
Combine the shredded cabbage, grated carrot, and diced bell pepper in a large bowl.
Ensure the vegetables are fresh and crisp for the best texture.
In a small bowl, whisk together the low-fat mayonnaise, white vinegar, sugar, Dijon mustard, and ground black pepper until smooth.
Adjust the seasoning to your taste by adding a pinch of salt or a dash of hot sauce.
Pour the dressing over the vegetable mixture and toss until evenly coated.
Toss gently to avoid bruising the vegetables.
Cover the bowl and refrigerate the slaw for at least 4 hours before serving.
Chilling allows the flavors to meld together for a more cohesive taste.
Serve the slaw chilled as a side dish or topping for sandwiches.
Garnish with a sprinkle of fresh herbs like parsley or dill for added flavor.
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