Bell Pepper Slaw

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Ingredients

3 T. sugar
Kosher salt
1/2 c. apple cider vinegar
1 1/2 t. celery seeds
1 1/2 t. 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 T. whole-grain dijon mustard
1/2 c. mayonnaise
Array
Whisk the sugar and 2 t. salt with the vinegar in a large bowl until dissolved. Add the celery seeds, mustard seeds, 1/2 t. 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.

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.

3 T. sugar
Kosher salt
1/2 c. apple cider vinegar
1 1/2 t. celery seeds
1 1/2 t. 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 T. whole-grain dijon mustard
1/2 c. mayonnaise
Whisk the sugar and 2 t. salt with the vinegar in a large bowl until dissolved. Add the celery seeds, mustard seeds, 1/2 t. 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.