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