"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bell Pepper Slaw Recipe

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This recipe for Bell Pepper Slaw, by , is from The PICU Palate, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katie Foote
Added: Wednesday, August 25, 2010


3 T sugar
C apple cider vinegar
1 tsp celery seeds
1 tsp mustard seeds
6 bell peppers (red, orange, yellow); cut into thin strips
2 celery stalks; finely chopped
4 scallions, chopped
3 T whole grain Dijon mustard
C mayo
head of green cabbage; thinly sliced and roughly chopped
Salt and pepper

Whisk sugar and 2 tsp salt with apple cider vinegar until dissolved. Add celery seeds, mustard seeds, tsp pepper, sliced bell peppers, chopped celery, chopped scallions, and chopped cabbage. Toss to combine. Refrigerate at least 1 hour.

Add Dijon mustard and mayo to slaw. Toss to coat. Refrigerate until ready to serve.




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