Tangy Slaw

Ingredients

• 1 medium head green cabbage, thinly shredded
• 2 large carrots, grated
• ½ medium red onion, slide paper-thin
• 1 green bell pepper, julienned
• ¾ C apple cider vinegar
• ¼ C neutral oil
• 3 tbsp sugar
• 1 tsp celery seed
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• ½ tsp dry mustard

Preparation

In a large bowl, toss the cabbage, carrots, onion and bell pepper.

In a small saucepan, combine the vinegar, oil, sugar, and spices. Bring to a simmer over medium heat, stirring until the sugar is fully dissolved.

Pour the hot dressing over the vegetables and toss thoroughly.

Cover and refrigerate for at least four hours, tossing periodically.

Before serving, toss it once more. If there is a lot of juice still in the bowl, drain some of it out so the consistency is correct.