Instructions: Place sliced cabbage and grated carrots in a large bowl. With a vegetable peeler, peel bell peppers, cut into quarters and cut each quarter in half horizontally. Cut each piece into thin strips and add to cabbage with chile. In a small bowl, whisk remaining ingredients until smooth. Pour over cabbage mixture and toss until well combined. Check seasoning, adding more salt and pepper if needed. Cover and refrigerate for 3 to 4 hours before serving.

NOTES : Serve this zippy coleslaw with grilled fish, chicken or meat. Make it at least 3 to 4 hours ahead so flavors can develop. A food processor makes quick work of shredding cabbage and grating carrots - use the 1 mm slicing blade for the cabbage, and the coarse shredding blade for the carrots. Use both red and yellow bell peppers for color, if you have them.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.