Wednesday, July 20, 2011


I like coleslaw an awful lot and it's usually a somewhat healthy choice of a side dish (as opposed to deep fried things).  I have opinions about it and don't like it to be too heavy on the mayo.  But, until last week, I don't think I've ever made my own from scratch.  This recipe is super easy, I loved all the bell peppers, and I cut (way) down on the mayo.  Next time, I might just use plain greek yogurt in place of the yogurt.  If you're gf, just check the ingredients on your mustard & mayonnaise.  

Bell Pepper Slaw (from Food Network Magazine)
6-8 side dish servings

1/2 c. apple cider vinegar
1.5 tsp celery seeds
1.5 tsp mustard seeds
freshly ground pepper & salt
1-2 T sugar (optional)
6 bell peppers (2 yellow, 2 orange, 2 red) finely sliced
2 stalks celery, finely chopped
4 scallions, chopped
1/2 head green cabbage thinly sliced and roughly chopped
3 T whole grain dijon mustard
1/3 c. mayonnaise (I probably used 2 tablespoons to start with and slowly added a little more just until the coleslaw stuck together)

In a large bowl, whisk together the vinegar, celery seeds, ground pepper, salt, and sugar (if using).  Add all the vegetables and refrigerate for at least an hour.  Before serving, stir in the mustard and mayonnaise.


  1. I wonder if I can make this with something other than mayo...

    1. I'd try plain greek yogurt. It might not even be necessary - I only add about a tablespoon or two for that whole amount of cabbage.