1/2 cup chopped celery
1 cup chopped onion
1 cup chopped yellow bell pepper
1 cup chopped green bell pepper
1 cup chopped medium red bell pepper
1 cup chopped medium purple bell pepper
1 celery cube or 3 cup diced chicken
1 1/2 teaspoons salt
1 teaspoon dried oregano
1 1/2 cups water
2 teaspoons olive oil
2 teaspoons tomato paste
2 teaspoons dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1/8 teaspoon crushed red pepper flakes
1 (4 ounce) can tomato paste
1/2 cup bean sprouts
Combine celery, onions, bell pepper, green bell pepper, medium red bell pepper, medium purple bell pepper, medium green bell pepper, medium red bell pepper and medium white pepper in a small saucepan. Mix well and cook on medium heat until peppers are tender, about 5 to 7 minutes. Remove from heat and stir in cabbage and carrots.
Stir in salt, oregano, water and olive oil. Bring to a boil, reduce heat to low and bring to a simmer for 2 minutes. Stir in tomato paste, basil, salt, pepper, bean sprouts and tomato paste. Serve as salad dressing.
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