Bell Pepper Slaw

Bell Pepper Slaw

Photo by Kelly O.

  • Prep Time


  • Total Time


  • Servings



  • 3

    tablespoons sugar

  • Kosher salt

  • ½

    cup apple cider vinegar

  • teaspoons celery seeds

  • teaspoons mustard seeds

  • Freshly ground pepper

  • 6

    bell peppers (red, orange and yellow), cut into thin strips

  • 2

    stalks celery, finely chopped

  • 4

    scallions, chopped

  • ½

    head green cabbage, thinly sliced and roughly chopped

  • 3

    tablespoons whole-grain dijon mustard

  • ½

    cup mayonnaise


Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until dissolved. Add the celery seeds, mustard seeds, 1/2 teaspoon pepper, the bell peppers, celery, scallions and cabbage, and toss to combine. Refrigerate at least 1 hour to allow the flavors to develop. Add the mustard and mayonnaise to the slaw and toss to coat. Refrigerate until ready to serve.


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