Savoy Cabbage and Bell Pepper Slaw

Insalata di Verza e Peperoni

If you’re making this salad for a gathering, it can be made several hours ahead. Cover and keep refrigerated until you’re ready to serve. Leftovers make a great topper for a turkey or roast beef sandwich the next day.

Yield

Serves 6 to 8

Ingredients

¼ cup cider vinegar 1 tablespoon grainy mustard 1 teaspoon sugar Kosher salt and freshly ground black pepper ⅓ cup extra-virgin olive oil ½ medium red onion, thinly sliced ½ head savoy cabbage, cored and shredded 1 small red bell pepper, thinly sliced 1 small yellow bell pepper, thinly sliced 1 medium carrot, shredded ¼ cup chopped fresh Italian parsley

Recipe

Whisk the vinegar, mustard, sugar, 1 teaspoon salt and a generous grinding of black pepper in a large serving bowl. Whisk in the olive oil to make a smooth dressing. Add the red onion, cabbage, both bell peppers, and carrots and toss well to coat in the dressing. Add the parsley. Toss and serve.