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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Bell Pepper Slaw

  • Level: Easy
  • Yield: 6-8 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 6 servings
    Calories
    235
    Total Fat
    16
    Saturated Fat
    2
    Carbohydrates
    21
    Dietary Fiber
    6
    Sugar
    14
    Protein
    3
    Cholesterol
    8
    Sodium
    644
  • Total: 15 min
  • Prep: 15 min
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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

Directions

  1. 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.
  2. Add the mustard and mayonnaise to the slaw and toss to coat. Refrigerate until ready to serve.

Photograph by Con Poulos

Recipe courtesy Food Network Magazine

Categories:

Bell Peppers Gluten Free High Fiber

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24 Reviews
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Mr_M

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!

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