Bell pepper slaw

I love slaw

Bell pepper slaw recipe

1 (10-ounce) bag cole slaw mix
1 large red bell pepper, seeded and thinly sliced
1 large green bell pepper, seeded and thinly sliced
1 large orange bell pepper, seeded and thinly sliced
1 large yellow bell pepper, seeded and thinly sliced
1 large purple bell pepper, seeded and thinly sliced
1 cup grape tomatoes, sliced
1/3 cup olive oil
1/3 cup white-wine vinegar
1 tablespoon sugar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons dried basil
2 teaspoons dried oregano

DIRECTIONS:
1. Place slaw mix, peppers, and tomatoes in a large glass jar with lid. Shake to combine; set aside.
2. In a small bowl, combine olive oil, vinegar, sugar, salt, pepper, basil, and oregano, whisking well. Pour mixture over peppers. Close lid and shake well to coat. Serve slaw from jar, if desired.
3. Store covered in the refrigerator. Slaw is best when made a day before serving.

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