Pepper Slaw

1 ea. red, yellow, green bell pepper
2-4 ea. of Anaheim chili, banana pepper or jalapeno pepper
2 med. carrots
1 cucumber seeded and peeled
1 med. red onion
Handful of chopped parsley and cilantro
2 parts extra virgin olive oil
1 part rice wine vinegar (can substitute cider vinegar or white balsamic)
Salt and Pepper to taste

In a large bowl cut all vegetables julienne style. Add parsley and cilantro. Coat mixture with oil and vinegar. Add salt and pepper. Cover and chill at least one hour.

Recipe courtesy of Mac Edwards, McEwen's on Monroe