1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 small red onion, cut into thin slices
1/4 cup Italian flat leaf parsley leaves (whole)
1 tsp (5 ml) sesame seed oil
1 Tbs rice wine vinegar
Salt and freshly ground black pepper to taste
Instructions:
Remove the tops and bottoms of the peppers, and remove and discard the
seeds. Slice the peppers into matchstick sized pieces (julienne) and
combine with the remaining ingredients in a bowl. Toss to combine and
refrigerate for at least an hour. Keeps up to 2 days, covered and
refrigerated. Serves 4 to 6.
