photograph by Matt Hulsman

Yield: 6 to 8 servings.

1 medium head cabbage
1 green bell pepper, cored, seeded, and minced
½ cup Duke’s mayonnaise
¼ cup apple cider vinegar
3 tablespoons granulated sugar
1½ teaspoons salt
1 teaspoon celery seed

Finely chop cabbage or pulse in a food processor and transfer to a mixing bowl. Add green pepper to the cabbage.

Mix together mayonnaise, vinegar, sugar, salt, and celery seed. Pour mixture over cabbage and mix well. Refrigerate until ready to serve.

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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.

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