Post by chief_cook2 on May 5, 2003 11:25:14 GMT -6
1 each: red, yellow and green sweet peppers
1 sm. red onion (I used half a Vidalia)
1/4 cup chopped fresh flat parsley
Salt and pepper
1 tbsp. rice wine vinegar
1 tbsp. sesame oil
Slice peppers julienne. Slice the onion in thin wedges. Combine all
vegetables in a bowl, add vinegar and oil.
Sprinkle with salt and pepper. Mix well, refrigerate for 1 hr.