red bell pepper, cut into thin strips (about 1 1/2 cups)
1 yellow bell pepper, cut into thin strips (about 1 1/2 cups)
Instructions
Slice cabbage into thin strips. Grate carrot on
largest holes of box grater.
Combine cabbage, carrot and salt in large colander
set over bowl. Refrigerate 1 1/2 hours. Rinse off
salt under cold water. Pat dry.
Put mustard seeds, oil and chili flakes in small
skillet; cover and cook over medium-high heat 1
minute, or until seeds start to pop, shaking
constantly. Remove from heat and continue shaking
pan until popping subsides. Cool in bowl. Whisk in
vinegar, sugar and mustard. Season to taste with
salt and pepper.
Combine cabbage, carrot and bell peppers in large
bowl. Add dressing, and toss to coat. Adjust
seasonings. Serve immediately, or store up to 1 day
in refrigerator.
Originally Submitted
6/10/2010
0 Out of 5 from
0 reviews
You can add this Rainbow Slaw recipe to your own private DesktopCookbook.
