Confetti Coleslaw

Its a great time to share with you one of my favorite garden recipes. I have friends who are all ready getting goodies out of their garden and I am enjoying the bountiful bundle of goodness with them. If you are enjoying gardening produce out of your own garden or from a local farm stand or wherever you get your produce I hope you will enjoy this yummy recipe

Lemon Caper Dressing:

1/2 cup mayonnaise (I like Hellman's/Best Foods)
1/2 cup organic plain yogurt
1 Tablespoon capers, roughly chopped
2 Tablespoons Dijon mustard
2 Tablespoons fresh lemon juice, plus more for serving
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon Sriracha sauce or Tabasco sauce (optional)
5 cups finely shredded cabbage
1½ cups finely shredded purple cabbage
2 cups coarsely grated carrots
1 cup finely chopped bell or other sweet pepper (red, orange, yellow, or a combination)
1 cup chopped green onions (white and green parts), plus more for garnish
1/3 cup chopped fresh basil (optional)

Make the dressing: In a small bowl or large measuring cup, stir together the mayonnaise, yogurt, capers, Dijon mustard, lemon juice, lemon zest, salt, pepper, and Sriracha sauce (if desired). Let the dressing sit while you prepare the vegetables, or refrigerate until ready to use.

In a large bowl, combine the green and purple cabbages, carrots, sweet peppers, green onions, and basil (if using) and toss to mix.

Pour the dressing over the vegetables and toss to evenly coat. Set the coleslaw aside for at least 15 minutes before serving, or refrigerate, covered, until ready to serve. Adjust seasonings to taste and stir in a squeeze or two of fresh lemon juice just before serving. Garnish with chopped green onions if desired.

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