Categories: Sides

Ingredients

• 7 cups thinly sliced green cabbage
• 1/2 (8oz.) package tricolor mini sweet peppers, stemmed, cored and sliced
• 1/2 cup thinly sliced celery
• 1/2 cup thinly sliced Vidalia onion
• 1/4 cup sugar
• 1/4 cup white wine vinegar
• 1/4 cup vegetable oil
• 1 tsp kosher salt
• 1/2 tsp mustard seed
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper
• Garnish: black pepper

Directions

1. In a large bowl, combine cabbage, peppers, celery, and onion.

2. In a small saucepan, bring sugar, vinegar, and all remaining ingredients to a boil over medium-high heat, stirring until sugar dissolves. Pour mixture onto vegetables, and stir until well combined.

3. Cover and refrigerate for 12 hours. Drain slaw well, and stir before serving. Garnish with pepper.

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