While on vacation in Iowa, we decided to head up north to the Twin Cities, to check out my sister’s new house. Her house is so perfect for her and it is super cute. One of my favorite parts is her screened in porch, where we spent most of our time, chatting, eating, and playing games. Allie has the perfect house for a grill out, and a mean game of bags.
After visiting the farmers market Saturday morning and naps that followed of course, we started to prepare the food for our grill out. Mom made an awesome marinade for the meat, Allie cut up the veggies we bought at the farmers market, and I got started on the slaw. This is not your ordinary cole slaw. It is a delicious, crunchy, and tangy bell pepper slaw. This was a wonderful side dish to the brats, steaks, and the ice cold beers we had
Bell Pepper Slaw
(Food Network Magazine)
• 3 Tablespoons sugar
• Kosher salt
• ½ cup apple cider vinegar
• 1 ½ teaspoons celery seeds
• 1 ½ teaspoons mustard seeds
• Freshly ground pepper
• 6 bell peppers ( I used red, orange, and green) cut into thin strips
• 2 stalks celery, 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 celery seeds and mustard seeds, ½ teaspoon pepper, the bell peppers, celery, scallions, and cabbage. Toss to combine. Refrigerate at least 1 hour to allow flavors to develop.
Add mustard and mayo to the slaw and toss to coat. Refrigerate until ready to serve. The longer it sets in the refrigerator, the tastier it is!
The salad was a hit, not only is it refreshing and tasty, it is also very colorful and beautiful. This is definitely a recipe work trying for your next BBQ.