Red 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
Instructions
- 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.
- Array
- 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
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