Red Cabbage and Pepper Slaw

This colorful slaw can be prepared one day ahead and refrigerated until ready to use.


1/2 cup white vinegar

1/2 cup water


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 Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


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