Pepper slaw - country cooking
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Large sweet red, green and yellow pepper |
| 2 | cups | Firmly packed shredded green cabbage |
| ½ | cup | Cider vinegar |
| ½ | cup | Olive or vegetable oil |
| 2 | tablespoons | Sugar |
| 1 | tablespoon | Dijon-style prepared mustard |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground black pepper |
| ¼ | teaspoon | Celery seeds |
Directions
1. Quarter and seed peppers; cut into very thin strips. in medium-size bowl, combine peppers and cabbage.
2. In jar with tight-fitting lid, combine vinegar, oil, sugar, mustard, salt, black pepper, and celery seeds. Shake vigorously to combine. Pour over peppers and cabbage mixture. Cover tightly and refrigerate at least 1 hour. Toss before serving.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary