- 2 medium sweet red peppers, julienned
- 2 medium green peppers, julienned
- 2 medium zucchini, julienned
- 4 medium carrots, julienned
- 1 teaspoon olive oil
- 4 cups thinly sliced red cabbage
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 teaspoons cider vinegar
- 1/4 cup water
- 1 tablespoon sesame seeds, toasted
- In a large skillet, saute the peppers, zucchini and carrots in oil for 5 minutes. Add the cabbage, salt and pepper; saute 1 minute longer.
- In a small bowl combine vinegar and water; pour over the vegetables. Cook and stir for 2-3 minutes or until heated through. Sprinkle with sesame seeds; cook and stir 1 minute longer. Yield: 8-10 servings.
Originally published as Colorful Vegetable Saute in Country Woman January/February 2000, p33
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