Firecracker Coleslaw

Sunday is the 4th of July here in the United States and all across the land people will be celebrating with picnics and firecrackers. I’ve made a rather non-traditional coleslaw that I call Firecracker Coleslaw in honor of the holiday. It contains red bell peppers and toasted almonds that bring an element of surprise to your taste buds, much like firecrackers bring surprises to your eyes. It is a light slaw and contains no heavy mayonnaise, so it travels well. By using two colors of cabbage and the red peppers, the slaw takes on a red, white and blue patriotic theme and is very eye catching.

For a great summer picnic serve the slaw with the traditional meal of hot dogs, grilled hamburgers, BBQ chicken or ribs and chips to your family and friends. Don’t forget the chilled watermelon for dessert. They won’t be disappointed and neither will you. Have a happy and safe 4th of July everyone.

Firecracker Coleslaw
Adapted from Simply Shellfish by Leslie Grover Pendleton

½ cup natural rice vinegar (unseasoned)
½ cup canola oil
2 tablespoons Dijon mustard
2 teaspoons sugar
4 cups finely shredded red cabbage
4 cups finely shredded white cabbage
2 red bell peppers, cut into thin slivers
½ cup toasted sliced almonds

In a large bowl, whisk the vinegar together with the oil, mustard and sugar. Just before serving, add the two cabbages, bell pepper and almonds and toss well. Season with fleur de sel and freshly ground black pepper to taste. Serves six to eight. Easily doubled.