Wilted red cabbage and bell pepper slaw

1 servings

Ingredients

Quantity Ingredient
½ cup Distilled white vinegar
½ cup Water
¼ cup Sugar
¾ teaspoon Salt
½ teaspoon Dijon mustard
3 tablespoons Olive oil
1 tablespoon Mustard seeds
½ Head red cabbage; shredded (about 3
; cups)
2 Red or yellow bell peppers; cut into 1-inch
; julienne strips

Directions

In a saucepan bring vinegar and water to a boil with sugar, salt, and mustard and simmer, stirring occasionally, 3 minutes.

In a large heavy skillet heat oil over moderately high heat until hot but not smoking. Add mustard seeds and saute until they begin to pop. Stir in cabbage and saute, stirring, 1 minute. Add vinegar mixture and simmer vegetables 1 minute.

Drain vegetables in a large fine sieve set over a saucepan and transfer them to a bowl. Boil liquid over moderately high heat until reduced to about 3 tablespoons and stir into vegetables. Chill slaw, covered, at least 1 hour or overnight.

Serves 4.

Gourmet June 1994

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