Place mustard seeds in a small saucepan over medium heat; cook, partially covered, for 2 minutes or until lightly toasted. Remove mustard seeds from pan. Add sugar and vinegar to pan; bring to a boil over high heat. Remove pan from heat; stir in mustard and salt. Combine mustard seeds, vinegar mixture, cabbage, bell pepper, and onions in a large bowl; toss well. Cover and chill 2 hours, stirring occasionally.
I thought this was a great salad! I used 1/4 cup of sugar, and ended up sprinkling extra vinegar on top. I also added cracked black pepper, one cucumber, 2 tomatoes, and a stalk of celery to increase the variety of veggies. Great leftover too. I will make this again!
Ehhh, not bad, but nothing wildly amazing either. This is a solid, simple side salad that doesn't take a ton of time to prepare. I'll probably come back to it, but more for convenience' sake than love for the actual flavor of the dish.
I think the white wine vinegar made this a slightly different flavor from the usual coleslaw recipes. We love onion and this fulfilled that desire. Still wonderful several days later. Was great with Maine lobster, served with oven roasted rosemary potatoes and a roasted vegetable medley. Lemon cheesecake for dessert.
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