• 3 tablespoons sugar
  • Kosher salt
  • 1/2 cup apple cider vinegar
  • 1 1/2 teaspoons celery seeds
  • 1 1/2 teaspoons mustard seeds
  • Freshly ground pepper
  • 6 bell peppers (red, orange and yellow), cut into thin strips
  • 2 stalks celery, finely chopped
  • 4 scallions, chopped
  • 1/2 head green cabbage, thinly sliced and roughly chopped
  • 3 tablespoons whole-grain dijon mustard
  • 1/2 cup mayonnaise





Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until dissolved. Add the celery seeds, mustard seeds, 1/2 teaspoon pepper, the bell peppers, celery, scallions and cabbage, and toss to combine. Refrigerate at least 1 hour to allow the flavors to develop.Add the mustard and mayonnaise to the slaw and toss to coat. Refrigerate until ready to serve.Photograph by Con Poulos