Rainbow Vegetable Salad with Red Cabbage and Peppers

This vibrant Rainbow Vegetable Salad combines the crunch of red cabbage, the sweetness of bell peppers, and the freshness of green onions and tomatoes. Tossed in a light vinaigrette, this dish is not only visually appealing but also packed with nutrients. Perfect as a side dish or a light lunch, it's vegetarian, gluten-free, and full of fiber.

Ingredients:

• 2 cups red cabbage, thinly sliced
• 1 cup green bell pepper, diced
• 1 cup sweet bell peppers (red, yellow, or orange), diced
• 1/2 cup green onions, chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder

Instructions:

1. In a large bowl, combine the red cabbage, green bell pepper, sweet bell peppers, green onions, and cherry tomatoes.
2. In a separate small bowl, whisk together the olive oil, apple cider vinegar, honey or maple syrup, salt, pepper, oregano, and garlic powder until well combined.
3. Pour the dressing over the salad and toss gently to coat all the vegetables evenly.
4. Let the salad sit for about 10 minutes to allow the flavors to meld before serving.