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Pepper Slaw

  • 1/2 head cabbage
  • 1 green or red pepper
  • 3 carrots
  • 2 stalks celery

    Dressing:
  • 1/2 cup olive oil
  • 3 tablespoons vinegar
  • 2 tablespoons sugar
  • 2 teaspoons celery seed
  • 2 teaspoons mustard seed
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper

Wash vegetables and cut into chunks that will fit in SaladShooter® electric slicer/shredder food chamber. Using Shredding Cone, shred cabbage, pepper, and carrots into mixing bowl. Using Slicing Cone, slice celery into bowl with cabbage. Combine dressing ingredients and pour over vegetables. Mix well.
Makes about 5 1/2 cups

Note: If a coarser slaw is preferred, slice rather than shred all vegetables.

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