| 1. |
Chop cabbage (such as Napa or red cabbage), onion and red bell pepper to bite size pieces. Grate carrots.
You could also use Yellow or Orange Bell Peppers. |
| 2. |
In a separate bowl, combine rice wine vinegar, salt, pepper, sriracha and honey. |
| 3. |
Mix well. Add the olive oil and mix again. |
| 4. |
Pour dressing over the vegetable mix. Allow to marinate in the refrigerator for at least an hour. |
| 5. |
When serving, top with fresh chopped basil. |
| 6. |
Note: you can top the salad with grilled chicken, tomatoes, corn, basil and many other options. This slaw lasts for several days in the refrigerator. |
