1 head green cabbage — cored and thinly sliced
1red bell pepper — thinly sliced
1medium onion — thinly sliced
1 1/2 cups shredded carrots
2 teaspoons kosher salt
1 teaspoons freshly cracked white pepper
1 cups apple cider vinegar
1 cups sugar
1 teaspoons dry mustard powder
2 teaspoons celery seeds
1/2 cups vegetable oil
1/4 cup finely chopped green onion tops
2 tablespoons chopped fresh parsley leaves
In a large — non-reactive bowl, combine the cabbage, bell pepper,
onion and carrot, season with the salt and pepper and cover with
plastic wrap. Refrigerate for 1 hour before proceeding.
Meanwhile — combine the vinegar, sugar, mustard and celery seeds in
a small saucepan and bring to a boil. Stir the vinegar periodically
to dissolve the sugar. Once the sugar is dissolved, remove from the
heat. Remove the cabbage from the refrigerator and pour the vinegar
over the top of the cabbage. Add the oil, green onions and parsley,
and toss well to thoroughly combine.
Cover with plastic wrap and return the cabbage to the refrigerator.
Allow slaw to sit for 2 or 3 hours before serving — stirring
occasionally. Serve with barbecue.