Yield: 12 servings
4 cups tightly packed shredded cabbage
2 cups loosely packed shredded carrots
1/2 cup diced red bell pepper
1/4 cup apple cider vinegar
1/4 cup hot water
1/4 cup granulated sugar
1 teaspoon celery seed
1 tablespoon vegetable oil
Freshly ground black pepper
1. In a large bowl, toss together cabbage, carrots and bell pepper.
2. In another bowl, combine vinegar, water, sugar and celery seed. Drizzle in oil, stirring constantly.
3. Add the dressing to the vegetable mixture and toss to coat. Cover and refrigerate for at least 1 hour or overnight. Before serving, toss again and season to taste with salt and pepper.
Per serving: 45 calories; 1.5g fat; no saturated fat; no cholesterol; 0.5g protein; 8g carbohydrate; 6g sugar; 1g fiber; 20mg sodium; 20mg calcium.