Wilted Red Cabbage and Bell Pepper Slaw

• 1/2 cup distilled white vinegar
• 1/2 cup water
• 1/4 cup sugar
• 3/4 teaspoon salt
• 1/2 teaspoon Dijon mustard
• 3 tablespoons olive oil
• 1 tablespoon mustard seeds
• 1/2 head red cabbage, shredded (about 3 cups)
• 2 red or yellow bell peppers, cut into 1-inch julienne strips

1. In a saucepan bring vinegar and water to a boil with sugar, salt, and mustard and simmer, stirring occasionally, 3 minutes.
2. In a large heavy skillet heat oil over moderately high heat until hot but not smoking.
3. Add mustard seeds and saute until they begin to pop.
4. Stir in cabbage and saute, stirring, 1 minute.
5. Add vinegar mixture and simmer vegetables 1 minute.
6. Drain vegetables in a large fine sieve set over a saucepan and transfer them to a bowl.
7. Boil liquid over moderately high heat until reduced to about 3 tablespoons and stir into vegetables.
8. Chill slaw, covered, at least 1 hour or overnight.

white vinegar, water, sugar, salt, mustard, olive oil, mustard seeds, red cabbage, red

Taken from www.epicurious.com/recipes/food/views/wilted-red-cabbage-and-bell-pepper-slaw-12057 (may not work)