A creamy coleslaw salad tossed with heirloom tomatoes, cucumber, crunchy red bell pepper and sweet peas! This salad is refreshing and perfect for a barbecue or picnic. Plus, recipe for a delicious dressing.
1 small cabbage, shredded
1 to 2 heirloom tomatoes, chopped
2 Persian cucumbers, sliced
1 red bell pepper, diced
1 cup sweet peas; frozen and thawed or fresh
3 green scallions, diced
1/2 to 3/4 cup mayonnaise (I use olive oil mayo)
2 to 3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
2 to 3 tablespoons fresh dill
Let's get Cooking...
In a small bowl, whisk together all salad dressing ingredients and set aside.
Using sharp knife or grater, shred cabbage into thin strips. Toss together with chopped tomatoes, sliced cucumbers, scallions, pepper and peas.
Dress salad right before serving; will stay good for a few hours once dressed. Keep refrigerated.