Pepper Slaw

• 1-3/4 gal. cabbage, shredded or chopped
• 3 cups carrots, shredded
• 3 cups Red and green peppers, cut into thin strips
• 1-3/4 qt. KRAFT Slaw Dressing
• 2 Tbsp. Coarsely ground black pepper
• 2-1/4 cups red onions, thinly sliced

1. Toss cabbage with carrots and peppers in large bowl.
2. Add dressing and pepper; mix lightly.
3. Sprinkle with onions; cover.
4. Refrigerate 1 hour or until chilled.

cabbage, carrots, red, dressing, black pepper, red onions

Taken from www.kraftrecipes.com/recipes/-2264.aspx (may not work)