Sweet Pepper Slaw

1. Slice red, yellow and green mini peppers into thin strips
2. Toss in julienne strips of carrots
3. Boil 1/2 C cider vinegar and 1/2 C water
4. Add 1 TBL sugar and 3 cloves of garlic
5. Stir to dissolve
6. Pour hot liquid over peppers and toss
7. Let wilt for about 5 minutes
8. Add 2 TBL honey and stir to dissolve
9. Allow to cool while slicing English cucumber into thin medallions or strips
10. Chop cilantro – leaves and stems
11. Toss all together and let rest for 20 minutes before serving

Great as a side to chicken or pork