Bell Pepper Slaw
Looking for a colorful presentation at your next BBQ? Here’s an idea, taken from a recent issue of the Food Network Magazine. The recipe serves 6 to 8 side dishes. (Feel free to substitute some green peppers, too.)
3 Tablespoons sugar
½ cup apple cider vinegar
1½ teaspoons celery seeds
1 ½ teaspoons mustard seeds
½ teaspoon freshly ground pepper
6 bell peppers (red, orange and yellow), cut into thin strips
2 stalks celery, finely chopped
4 scallions, chopped (white and light green part of stem)
½ head green cabbage, thinly sliced and roughly chopped
3 Tablespoons whole-grain Dijon mustard
½ cup mayonnaise
Whisk the sugar and 2 teaspoon salt with the vinegar in a large bowl until dissolved.
Add the celery and 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.