Bell Pepper Slaw

Ingredients

• 0.5 cup apple cider vinegar 
• 2 stalks celery finely chopped
• 1.5 teaspoons celery seeds 
• 0.5 head cabbage green thinly sliced roughly chopped
• 8 servings kosher salt 
• 0.5 cup mayonnaise 
• 1.5 teaspoons mustard seeds 
• 8 servings pepper freshly ground
• 4  scallions chopped
• 3 tablespoons sugar 
• 3 tablespoons whole-grain dijon mustard 
• 6  bell peppers red yellow cut into thin strips (, orange and )

Equipment

• bowl
• whisk

Directions

1. Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until dissolved.
2. 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.
3. Add the mustard and mayonnaise to the slaw and toss to coat. Refrigerate until ready to serve.
4. Photograph by Con Poulos