My friend Shelly shared this recipe, her aunt Mimi’s, at a cookout one summer. It’s lighter and healthier than most, and since it is essentially vinegar and oil, it is safe to have on a buffet for hours.

　　

Ingredients

serves 4 to 6

　　1/2 head green cabbage, cored and finely chopped (about 4 cups)

　　1/2 green bell pepper, cored, seeded, and finely chopped

　　1 onion, preferably Vidalia, very finely chopped

　　2 tablespoons sugar

　　Coarse salt and freshly ground black pepper

　　1/4 cup canola oil

　　1/4 cup distilled white vinegar

　　1/2 teaspoon dry mustard

　　1/2 teaspoon celery seed

　　

Step 1

Place the cabbage, bell pepper, and onion in a large bowl. Sprinkle over the sugar and season with salt and pepper. Set aside.

　　

Step 2

In a small saucepan, combine the oil, vinegar, dry mustard, and celery seed. Season with salt and pepper. Bring to a boil over high heat, then reduce the heat and let simmer for 1 minute. Pour the hot dressing over the cabbage and toss to combine. Cover with plastic wrap and marinate in the refrigerator for 2 hours. To serve, remove from the refrigerator and taste and adjust for seasoning with salt and pepper.

　　From Bon Appétit, Y’all: Recipes and Stories From Three Generations of Southern Cooking, © 2008 by Virginia Willis. Reprinted by permission of Ten Speed Press. Buy the full book from Amazon or Abe Books.