Pickled Coleslaw

[slcolman]

Pickled Coleslaw

1 small head red or green cabbage, cored and shredded
1 green bell pepper, cored, seeded, and finely chopped
1 small red onion, finely chopped

For the dressing:
1/4 cup (60 ml) cider vinegar
2 tsp (10 ml) Dijon mustard
2 tsp (10 ml) sugar
1/2 cup (125 ml) vegetable oil
Salt and freshly ground pepper to taste

Combine the cabbage, bell pepper, and onion in a large mixing bowl.
Whisk together the vinegar, mustard, and sugar. Add the oil in a
thin stream, whisking constantly to make a smooth emulsion.
Season with salt and pepper and pour over the cabbage mixture.
Toss to mix thoroughly and store covered in the refrigerator for at
least 1 hour, or up to 6 hours before serving. Serves 8 to 12.