A few nights ago I was looking for a quick side dish that I could serve with fresh bratwurst (literally, just picked up from the butcher as a part of the hog we purchased!) that I was grilling. Anytime I grill I like to have something cool to serve alongside. Since we are getting ready to leave the country for a few weeks, I need to eat up as much of the produce in my fridge as I can. I had carrots, celery and a bag of mini bell peppers - and my carrot and red pepper slaw was born.
2 carrots, peeled and grated
2 stalks celery, sliced real thin
7-8 mini red bell peppers (can use regular sized), seeded and sliced real thin
Place all veggies in a bowl and toss with the dressing.
1/4 c olive oil
3-4 T champagne vinegar
1 t dijon mustard
1 small clove garlic, minced
salt & pepper to taste
Whisk all together and pour over the veggie slaw. Feel free to adjust the vinegar to your taste, some like it more tart.