3 bell peppers (read, orange, yellow) cut into thin strips
2 stalks celery, finely chopped
4 scallons, chopped
1 head green cabbage, thinly sliced & roughly chopped
1/4 cup whole-grain dijon mustard
1/2 cup mayonnaise
Instructions
Whisk sugar & 2 teaspoons of salt with the vinegar in a large bowl until dissolved.
Add celery seeds, mustard seeds, 1/2 teaspoon pepper, bell peppers, celery, scallions & cabbage, and toss to combine. Refrigerate at least 1 hour to allow the flavors to develope.
Add mustard and mayonnaise to the slaw and toss to coat.
Regrigerate until ready to serve.
Originally Submitted
6/14/2011
0 Out of 5 from
0 reviews
You can add this Bell Pepper Slaw recipe to your own private DesktopCookbook.
