I love coleslaw. But I don't love all coleslaws. First, I'm allergic to carrots. So, many versions of coleslaw are off-limits to me. And I don't love soggy 'slaw.

This recipe, which uses red peppers and onions, is carrot-free, of course and isn't soggy at all. It's also really easy to make. From start to finish, it took me about ten minutes.

My local grocery store sells half heads of cabbage. All I need to do is cut out the core (which I always think of as the "brain stem" of the cabbage) and shred. This is perfect for me because I don't need a ton of coleslaw. If you need more 'slaw, double this recipe.

For this recipe, shred half a cabbage and dice half and onion and red bell pepper.

Throw everything together in a large bowl. Add mayo, olive oil, red wine vinegar, and seasonings. Yes, I add mayo and olive oil. I promise the coleslaw isn't oily or heavy. The olive oil and vinegar just add a nice texture and flavor without being heavy. 

Stir and you're done!

Click here for the recipe!