Any Pepper Slaw by Sherri Brooks Vinton This is a tasty slaw that takes advantage of the wide selection of peppers available in the market red, green, yellow, purple, hot, sweet or in-between. It's colors make it a lovely dish to bring to a picnic or use it as a bed for something from the grill-mushroom caps, steak, fish or chicken-it goes with everything. Smoked Spanish Paprika is the secret ingredient that makes it such a great match for all things BBQ and will have all of your friends asking for the recipe. Ingredients 1/2 tsp. salt 1/2 tsp. Smoked Spanish Paprika 2 Tbs. apple cider vinegar 3 Tbs. olive oil 1 Tbs. maple syrup 4-6 peppers, a mixture of colors and hot and sweet, cut into julienne strips 2 cups of farm fresh vegetables cut into julienne or shredded on a box grater - such as carrots, cabbage, zucchini, yellow squash cup chopped fresh herbs (optional) Preparation -In a large bowl, whisk salt and paprika with vinegar until salt dissolves -Add oil and syrup and whisk to combine -Add remaining ingredients to vinaigrette, toss, and serve. Can be made up to 4 hours ahead. Serves 6-8 as a side dish.