3 Cups green cabbage
2 Cups red cabbage
1 yellow bell pepper
1 orange bell pepper
1-1/2 Cups baby tomatoes
2 large carrots
1/2 Cup Lemon Stuffed Olives
3 Tbsp fresh dill, roughly chopped
3 Tbsp cilantro, roughly chopped (plus, extra for garnish)
Salt and pepper, to taste
Whisk together the vinaigrette dressing ingredients, and set aside.
Prepare the vegetables for the salad: cabbage should be thinly chopped or shredded, bell peppers sliced into thin strips, baby tomatoes chopped into halves or quarters, carrots julienned into thin strips or grated, and the stuffed olives roughly chopped. Combine prepared vegetables and herbs in a large salad bowl.
Add the dressing to the chopped vegetables, and toss to thoroughly coat. Top slaw with extra cilantro for garnish, if desired.