Red Pepper Slaw

Last night’s grilled chicken breasts made even better sandwiches today.  Just slice a baguette in half, grill it, and pile it up.  Top it with a chicken breast, grilled peppers and a little freshly made slaw.  It’s a new lunchtime favorite for me.

And, I can’t wait to top slices of leftover pork roast with some of the rest tomorrow!

Red Pepper Slaw
makes one giant bowl

1/4 head cabbage, sliced
1/4 head red cabbage, sliced
2 carrots, grated
1 – 2 Tablespoons superfine sugar
1/2 – 1 teaspoon red pepper flakes
1/2 teaspoon celery seeds
1/2 teaspoon dill
1/4 teaspoon black pepper, freshly ground
splash of olive oil
splash of rice wine vinegar
salt, to taste

Combine all in a big bowl.  Let the flavors mingle for 10-15 minutes.  Then, give it a toss or two.  Use it or refrigerate it and use as needed.