I belong to a local warehouse club. It is great for many of the things I purchase on a regular basis. Kitchen garbage bags? Sure, give me a box of 150. Toothpaste? The five tube mega-pack works. Meats? The extras will freeze. Canned goods? They won’t go bad. Produce? Hmmmmmm.
Often times when I have a produce need, it is very specific. I might need 3 onions a week. Buying a bag of 12? I know I won’t be able to use them all. I rarely need a 3 pack of cucumbers unless I am having a large group over that might need cucumbers (and, uh, who needs a cucumber??). I do make two regular produce purchases there.
The first is a ginormous bag of salad. The bag will last all week and while there are many times when it will go bad before we finish it, when I priced it out, it still made economic sense to buy the large bag there instead of a smaller one at a regular grocery store.
The other regular purchase is a six pack of multi-colored sweet bell peppers. I love red bell peppers and like the yellow and orange ones pretty much too. As catalogued here, I cook with them quite often. Even when not in the pan, we’ll often cut them up and eat them as a side. We’ve done this for much of the last ten years.
I served the Bell Pepper Slaw and asked my family what they thought. My youngest quickly replied, “I’m tired of peppers. We have them all the time!” Maybe I’m down to just that ginormous bag of salad.
This was a fresh and delicious take on slaw.
There are those peppers!
Bell Pepper Slaw
Prep Time: 0 hours 15 minutes | Cook Time: 0 hours 0 minutes | Makes: 6-8 servings | Difficulty: Easy
- 3tablespoons sugar
- Kosher salt
- 1/2cup apple cider vinegar
- 1 1/2teaspoons celery seeds
- 1 1/2teaspoons mustard seeds
- Freshly ground pepper
- 6bell peppers (red, orange and yellow), cut into thin strips
- 2stalks celery, finely chopped
- 4scallions, chopped
- 1/2head green cabbage, thinly sliced and roughly chopped
- 3tablespoons whole-grain dijon mustard
- 1/2cup 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.