| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 6-8 servings |
Ingredients
- 3 tablespoons sugar
- Kosher salt
- 1/2 cup apple cider vinegar
- 1 1/2 teaspoons celery seeds
- 1 1/2 teaspoons mustard seeds
- Freshly ground pepper
- 6 bell peppers (red, orange and yellow), cut into thin strips
- 2 stalks celery, finely chopped
- 4 scallions, chopped
- 1/2 head green cabbage, thinly sliced and roughly chopped
- 3 tablespoons whole-grain dijon mustard
- 1/2 cup mayonnaise
Instructions
- Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until dissolved. Add the celery seeds, 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 171 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 4 g |
| Sugar | 11 g |
| Protein | 2 g |
| Cholesterol | 6 mg |
| Sodium | 481 mg |
Reviews
how long will this slaw last in the refrig???
This turned out very nicely. I cut the recipe to 2/3 the size and it still made quite a lot. It was a bit tangier from the mustard than I’m used to in a slaw, but the tang went very well with the peppers. I confess I didn’t measure (although I’m pretty good at eyeballing measurements, I think), so it’s possible I used a bit less sugar than called for or otherwise threw off the dressing proportions a tad. The store was out of scallions so I threw in about 1/3 of a red onion sliced very thin and broken into its individual rings. Rather than use a head of cabbage I bought pre-shredded stuff, and I suspect I used rather less cabbage than the recipe calls for; I ran out of room in the bowl. Finally, rather than Dijon mustard, which I don’t care for, I used a jalapeno mustard that’s yellow-brown. (That probably also has something to do with the flavor profile I ended up with, and I’m not at all sorry I made the change.) This recipe is going into the rotation; it’s a keeper!
Very easy and tasty! Simple to make as there is mostly chopping and measuring to do. You can make this ahead of time to make things easier as well. I really appreciate the texture, the flavor and the tang, you can’t beat it with your average cole slaw! I also appreciated that the ingredients are easy to find and cheap…always a plus for the every day chef!
Super easy…Super delicious!
This is a very tasty slaw and great to prepare in advance and keep in the fridge before your guests arrive.
My husband and I both like this slaw a lot, and it’s an easy low carb side. Time consuming, but easy.
This was very good if you like a less creamy, more vinegar flavored slaw. I used pre-cut packaged cabbage that was thinly shredded and followed the recipe otherwise. The peppers should be cut very thin, otherwise the texture overpowers the rest. I did not give it 5 starts because it was a little too ‘wet’ with a big pool of dressing at the bottom of the bowl and the cabbage was a bit soggy. Maybe if I had sliced the cabbage by hand and not used shredded it would have had more body to hold up to the dressing. Definitely give it time to rest and chill before serving so the flavors marry.
Delish.
I used broccoli slaw instead of cabbage and it turned out great. It was a refreshing side to our pulled pork sandwiches. Love the tang from the cider vinegar.
This is a hit … be prepared for quite a bit of chopping but well worth it. I make a double recipe and hope for leftovers.