- 2 medium sweet red peppers, julienned
- 2 medium green peppers, julienned
- 2 medium zucchini, julienned
- 4 medium carrots, julienned
- 1 tablespoon olive or vegetable oil
- 4 cups thinly sliced red cabbage
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 teaspoons cider or white wine vinegar
- 1/4 cup water
- 1 tablespoon sesame seeds, toasted
- In a large skillet, saute peppers, zucchini and carrots in oil for 5 minutes. Add cabbage, salt and pepper; saute 1 minute longer. Combine vinegar and water; pour over the vegetables. Saute 3 minutes more. Sprinkle with sesame seeds; cook and stir for 1 minute.