Snow Pea and Bell Pepper Cole Slaw
Yum, this cole slaw is a rare treat, as most are too acid or full of unfriendly ingredients for our bladders. Here you get a great medley of vegetables in a delicately orange flavored cream sauce.
If your bladder cannot tolerate any orange – even in the form of orange extract – you can omit it and use a favorite herb (or some ginger) instead. This is a great side dish to eat with left over holiday turkey sandwiches or pita bread wraps.
Snow Pea and Bell Pepper Cole Slaw
2 large carrots, peeled and shredded
1 large bell pepper (your choice of colour), washed and chopped into little cubes or thin strips
1 large head of Napa cabbage (or similar type of cabbage) cleaned and shredded
4 sprigs of green onions (scallions) or equal amount of chives, rinsed and finely chopped
4-5 tbsp of olive oil or vegetable oil
1 tsp of freshly grated orange peel or 1 tsp of orange extract
4 tbsp of crème fraîche or 3 tbsp of cream cheese mixed and combined with 1 tbsp of water to thin it out
Kosher or sea salt and pepper to taste (you can also add any herbs you like to this salad, I like it with some fresh parsley or mint)
Heat a large stock (soup) pot of water to a boil. Place the snow peas in the pot and blanch them for 30 seconds, then strain them in a colander (strainer) and place them into a bowl of cold water to stop the cooking process and help retain their vibrant green colour.
In a large mixing bowl add all of the other ingredients and mix well to combine. Add in the chilled snow peas and season to taste.
Place the bowl in the fridge and chill for at least 2 hours or over night before serving this cole slaw. It will keep for 3 days, well covered, in the fridge.
Serves 5-6 as a side dish