Ingredients
1/2 cup white vinegar
1/2 cup water
1/8 cup GOLDEN BLOSSOM HONEY
3/4 teaspoon salt
1 teaspoon Dijon mustard
3 tablespoons olive oil
1 tablespoon mustard seeds
3 cups coarsely shredded red cabbage
1 red bell pepper, cut into 1-inch julienne strips
1 yellow bell pepper, cut into 1-inch julienne strips
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
In a medium saucepan bring the first 5 ingredients to a boil. Reduce heat and simmer about 3 minutes stirring occasionally.
In a heavy skillet heat oil until just hot. Add mustard seeds and saute for about 3 minutes. Stir in cabbage and peppers, saute for 3 minutes. Add vinegar mixture and simmer 1 minute. Drain vegetables through a sieve set over a medium saucepan.
Place vegetables in a large bowl. Bring reserved liquid to a boil and simmer about 10 minutes until reduced to 1/4 cup. Pour over vegetables, toss and chill at least one hour.
Serves: 4
In a heavy skillet heat oil until just hot. Add mustard seeds and saute for about 3 minutes. Stir in cabbage and peppers, saute for 3 minutes. Add vinegar mixture and simmer 1 minute. Drain vegetables through a sieve set over a medium saucepan.
Place vegetables in a large bowl. Bring reserved liquid to a boil and simmer about 10 minutes until reduced to 1/4 cup. Pour over vegetables, toss and chill at least one hour.
Serves: 4
