INGREDIENTS
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1/4 head red cabbage, shredded (about 2 cups)
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1/4 head green cabbage, shredded (about 2 cups)
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1/2 red bell pepper, cut into bite sized pieces
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1/2 orange bell pepper, cut into bite sized pieces
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1/2 yellow bell pepper, cut into bite sized pieces
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1/2 cucumber, seeded and cut into bite sized pieces
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1/2 cup sugar snap peas, cut on the diagonal
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1 pint Sunburst tomatoes, cut in half
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Dressing:
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2 tablespoons non-fat plain Greek yogurt (I used Fage)
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1/4 cup red wine vinegar
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1 tablespoon toasted sesame oil
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1/2 teaspoon kosher salt