Rainbow Cole Slaw

12 ingredients
7 steps

Ingredients

  • 1/2 small green cabbage (about 1 1/4 lb.)
  • 1/2 small red cabbage (about 1 1/4 lb.)
  • 1 large carrot, peeled
  • 1 tablespoon salt
  • 2 tablespoons mustard seeds
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon chili flakes
  • 1/2 cup cider vinegar
  • 1/4 cup sugar
  • 1 teaspoon Dijon mustard
  • 1 red bell pepper, cut into thin strips (about 1 1/2 cups)
  • 1 yellow bell pepper, cut into thin strips (about 1 1/2 cups)

Directions

  1. 1
    Slice cabbage into thin strips. Grate carrot on largest holes of box grater.
  2. 2
    Combine cabbage, carrot and salt in large colander set over bowl. Refrigerate 1 1/2 hours. Rinse off salt under cold water. Pat dry.
  3. 3
    Put mustard seeds, oil and chili flakes in small skillet; cover and cook over medium-high heat 1 minute, or until seeds start to pop, shaking constantly.
  4. 4
    Remove from heat and continue shaking pan until popping subsides. Cool in bowl.
  5. 5
    Whisk in vinegar, sugar and mustard. Season to taste with salt and pepper.
  6. 6
    Combine cabbage, carrot and bell peppers in large bowl. Add dressing, and toss to coat. Adjust seasonings.
  7. 7
    Serve immediately, or store up to 1 day in refrigerator.

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