1 lg Head green cabbage
2/3 c Red bell pepper; chopped
2/3 c Green bell pepper; chopped
1 c Onion; +3 tb, diced
Dressing:
1/4 c Tarragon vinegar
1/2 c Olive oil
2 1/4 ts Fennel seeds; minced
Salt & pepper
1/2 ts Mustard powder
Core and quarter cabbage. Thinly slice enough cabbage to measure
9 cups. Combine sliced cabbage and bell peppers in large bowl.
Make dressing. Pour over sliced cabbage and bell peppers. Toss
well. Cover and refrigerate at least 4 hours or overnight, tossing
occasionally.
