Pepper Slaw

1 each large sweet red, green and yellow peppers
2 cups firmly packed shredded cabbage
1/2 cup cider vinegar
1/2 cup olive or vegetable oil
2 tablespoons sugar
1 tablespoon Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon celery seeds

Quarter and seed peppers and cut into very thin strips. In medium-size bowl, combine peppers and cabbage. In jar with tight fitting lid, combine vinegar, oil, sugar, mustard, salt, pepper and celery seeds. Shake vigorously to combine. Pour over pepper mixture. Cover and refrigerate at least 1 hour. Toss before serving.

Notes: I used a full head of cabbage, the smallest I could find, rather than just 2 cups. I did not use celery seeds.

Pam
"Stressed is desserts spelled backwards!"

E PLURIBUS UNUM

Eventually
Peace Love Unity and Respect Inevitably Blossom
in the Understanding Spirit:
Universal Nexus Underlying the Matrix
A Dh original!

Meddle thee not in the affairs of Dragons, for thou art crunchy and wouldst be tasty with ketchup.