I don’t know if that longing feeling has always been there, or if it’s only in our late 20s that we acknowledge it, but I crave them – veggies! Maybe it’s the warming of the weather but I’ve been longing for more doses of some candy from the Earth!
This pepper slaw is so money and the perfect dish to quench my veggie thirst – its’ vibrant colors and bold flavors beat the pants off that tired old cabbage slaw you’ve been toting to picnics for years.
I’d recommend tricking convincing someone to help you cut all the peppers – you’ll be glad you did! And after the peppers are all gone, there is more than enough dressing left over – so keep the remaining cabbage and toss it in after for an extra dose of goodness.
From Food Network Magazine
3 tbl sugar
1/2 c apple cider vinegar
1 1/2 t celery seeds
1 1/2 t 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 tbl whole-grain Dijon mustard
1/2 c mayonnaise
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.