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COLESLAW - Bell Pepper Slaw
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| Bell Pepper Slaw Recipe courtesy Food Network Magazine Serves: 6-8 servings Ingredients | |
| 3 tablespoons | sugar |
| Kosher salt | |
| 1/2 cup | apple cider vinegar |
| 1 1/2 teaspoons | celery seeds |
| 1 1/2 teaspoons | mustard seeds |
| Freshly ground pepper | |
| 6 | bell peppers,, (red, orange and yellow), cut into thin strips |
| 2 stalks | celery, finely chopped |
| 4 | scallions, chopped |
| 1/2 head | green cabbage, thinly sliced and roughly chopped |
| 3 tablespoons | whole-grain dijon mustard |
| 1/2 cup | mayonnaise |
Directions
Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until dissolved. Add the celery seeds, mustard seeds, 1/2 teaspoon pepper, the bell peppers, celery, scallions and cabbage, and toss to combine. Refrigerate at least 1 hour to allow the flavors to develop.
Add the mustard and mayonnaise to the slaw and toss to coat. Refrigerate until ready to serve.
Photograph by Con Poulos
Copyright 2012 Television Food Network G.P.
All Rights Reserved
Recipe uploaded with Shop'NCook for iPhone.
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