| 10 | 15 | 178 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 2 |
| 2 tbsp | Extra virgin olive oil |
| 1 clove(s) | Garlic (minced, or use 1/2 tsp of garlic powder) |
| 1/4 tsp | Chipotle seasoning (extra spicy add more seasoning) |
| 2 tbsp | Apple cider vinegar |
| 2 tbsp | Dijon mustard, whole grain |
| 1 pinch | Sea Salt |
| 200 gm | Green cabbage (sliced thinly) |
| 20 gm | Green onion (sliced, with white parts) |
| 40 gm | Orange bell pepper (sliced thinly) |
| 40 gm | Red bell pepper (sliced thinly) |
1. Whisk together the first five ingredients together for the dressing and let sit for 10 mins to get the flavours melded together.
2. In a medium bowl the thinly sliced cabbage, green onions and coloured peppers together.
3. pour the dressing over the vegetables and mix gently. Serves two
4. It can be made ahead and left in the fridge for 3 days.
| Vegetables | 2.8 |
