Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 4

　　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

　　

Step 1

In a saucepan bring vinegar and water to a boil with sugar, salt, and mustard and simmer, stirring occasionally, 3 minutes.

　　

Step 2

In a large heavy skillet heat oil over moderately high heat until hot but not smoking. Add mustard seeds and sauté until they begin to pop. Stir in cabbage and sauté, stirring, 1 minute. Add vinegar mixture and simmer vegetables 1 minute.

　　

Step 3

Drain vegetables in a large fine sieve set over a saucepan and transfer them to a bowl. Boil liquid over moderately high heat until reduced to about 3 tablespoons and stir into vegetables. Chill slaw, covered, at least 1 hour or overnight.