1 head green cabbage (about 1 pound), cored and
1 medium green bell pepper, seeded and finely
1/4 teaspoon freshly ground black pepper
1/4 teaspoon celery seed
1/2 cup cool water
1/2 cup apple cider vinegar
1/4 cup sugar
1 teaspoon salt
Finely chop the cabbage and green bell pepper, then combine them in a container with a tight-fitting lid.Add the black pepper and celery seed.
Whisk together the water, vinegar, sugar and salt in a liquid measuring cup so the sugar and salt are dissolved, then pour over the cabbage-pepper mixture. Toss gently to thoroughly combine.
Cover and refrigerate for at least a few hours, and preferably 1 to 2 days, before serving.
Serve chilled. From: washingtonpost.comShare to Print