1 1/4 cups red bell pepper, cut into 2-inch strips (1 pepper)
1/2 cup diagonally cut scallions
1 cup halved grape or cherry tomatoes
2 tablespoons prepared horseradish
1 tablespoon honey
1 tablespoon cider vinegar
1 teaspoon pepper
1 teaspoon salt
1 tablespoon canola oil
How to Make It
In a large bowl, toss the cabbage-and-carrot coleslaw, red bell pepper, scallions, and grape tomatoes together. Set aside.
Combine the horseradish and next four ingredients (through salt) in a small jar and shake until blended. Remove the lid and add the canola oil. Shake again. Or whisk the ingredients together in a small bowl.
Pour dressing over the salad and toss to coat vegetables. Serve immediately, or refrigerate until ready to serve.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.