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SWEET PEPPER SLAW

Servings: 4 servings +/-
Author: More Time at the Table

Ingredients

  • 5 cups shredded cabbage
  • ½ cup diced sweet bell peppers yellow, orange, or red
  • 3 tablespoons minced red or spring onion
  • ½ teaspoon fresh ground black pepper
  • ½ teaspoon kosher salt
  • ¼ teaspoon celery seed
  • Pinch crushed red pepper
  • ½ cup mayonnaise I like Light Hellman’s
  • 1 tablespoon + 1 teaspoon white vinegar
  • 2 teaspoons granulated sugar

Instructions

  • In a large, deep bowl, toss the cabbage, sweet peppers, and onion together with the pepper, salt, celery seed, and crushed red pepper.
  • Add the mayonnaise, vinegar, and sugar and toss again until very well-combined.
  • Taste and adjust seasonings, including the vinegar and sugar as necessary. Getting those last two ingredient amounts right is the trick. You may have to go back and forth with them a time or two—adding a little more vinegar and then a bit more sugar – to get it to suit your taste buds. Some of it also depends on what kind of mayonnaise you use. I think American coleslaw needs gloppy store-bought mayonnaise, not homemade. Transfer to a smaller bowl, cover, and refrigerate until needed.

Notes

copyright Alyce Morgan, 2019. All rights reserved.