In a medium serving bowl, combine the slaw mix and the peppers. Just before serving, add the Orange Chili Vinaigrette, tossing gently to coat. Serve immediately.
In the container of an electric blender, combine the orange zest, orange juice, lime juice, mustard, sugar, cumin, salt, and pepper and process until smooth. With the blender running, add the oils in a slow, steady stream. Cover and refrigerate until ready to use.
Recipe courtesy of Paula Deen (Q & E, '09, pg. 41)