Bell Pepper Slaw
This Pepper Slaw came from a Marlboro recipe, probably an insert to the Cook Like A Man Cookbook. Don’t be apprehensive about making things from scratch – this is super easy. Just make sure you have a really big knife.
To slice the cabbage, I got a head of cabbage and started slicing it until I had about half a head piled on the chopper. Then, I just sliced it the opposite direction. I tried to make thin slices, but when you get the end piece, it can be pretty big. Just make sure it’s chopped up into bite-size pieces.
Using two bell peppers, I sliced them lengthwise and then just cut them in half. I sliced the celery in half length-wise and then sliced them thinly (about 1/4″). I used 1/4 of an onion, and then sliced that into strips. I shredded my carrots using the cheese grater.
All you do is prep the veggies, mix the dressing and combine the two. Let it rest for at least an hour.
For the dressing, be sure to use fresh ground peppercorn to make the pepper slaw really pop. Combine vegetable oil, celery salt, pepper, celery seed, sugar, apple cider vinegar and mustard with a whisk until the sugar begins to dissolve. The recipe actually calls for dry mustard, and I never have that in my cupboard, so I just use yellow mustard.
I tried to shake this to combine, but you’ll have to shake, then stir and repeat. That mixed it up really well.
A perfect side dish for your barbeque! We had shredded beef brisket on kaiser rolls with this yummy, summery pepper slaw.
Bell Pepper Slaw
Ingredients
- ½ head green cabbage
- 1 red bell pepper
- 1 green bell pepper
- 3 ribs celery
- ¼ onion, sliced
- 1 carrot, shredded
Dressing
- ½ c canola or vegetable oil
- 1 ½ tsp celery salt
- 1 tsp cracked black pepper
- ½ tsp celery seed
- 2 Tbsp sugar
- 3 Tbsp apple cider vinegar
- 1 Tbsp mustard
Instructions
- Chop, dice and shred your veggies.
- Mix your dressing.
- Stir to combine.
Notes
