Ingredients
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For the dressing:
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¼ cup (60 ml) white wine vinegar
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½ cup (120 ml) unsweetened apple juice
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¼ cup (60 ml) olive oil
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2 cloves garlic, minced
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1 teaspoon grated fresh ginger
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Pinch of cayenne pepper (optional)
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For the slaw:
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2 large ripe peaches, sliced
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1 small red onion, thinly sliced
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1 green bell pepper, sliced into thin strips
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½ English cucumber, thinly sliced
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1 carrot, shredded
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¼ cup (60 ml) chopped fresh mint leaves
Directions
Sub-title: A refreshing and tangy vegetarian salad perfect for summer BBQs and potlucks!
Ingredients:
For the dressing:
• ¼ cup (60 ml) white wine vinegar
• ½ cup (120 ml) unsweetened apple juice
• ¼ cup (60 ml) olive oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• Pinch of cayenne pepper (optional)
For the slaw:
• 2 large ripe peaches, sliced
• 1 small red onion, thinly sliced
• 1 green bell pepper, sliced into thin strips
• ½ English cucumber, thinly sliced
• 1 carrot, shredded
• ¼ cup (60 ml) chopped fresh mint leaves
Instructions:
1. In a jar, whisk together all the ingredients for the dressing until well combined. Set aside.
2. In a large bowl, combine the prepared dressing with the sliced peaches, red onion, green bell pepper, cucumber, and carrots. Toss gently to coat evenly.
3. Add the chopped mint leaves and toss again. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
4. Serve immediately as a side dish or let sit up to 2 hours before serving. Enjoy!
Note: This recipe can be easily doubled or tripled to accommodate larger crowds.
Steps
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1
Done
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In a jar, whisk together all the ingredients for the dressing until well combined. Set aside. |
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2
Done
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In a large bowl, combine the prepared dressing with the sliced peaches, red onion, green bell pepper, cucumber, and carrots. Toss gently to coat evenly. |
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3
Done
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Add the chopped mint leaves and toss again. Cover and refrigerate for at least 30 minutes to allow the flavors to blend. |
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4
Done
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Serve immediately as a side dish or let sit up to 2 hours before serving. Enjoy! |
