This is an ideal pairing with the Pulled Pork Bánh Mì sandwich on a warm day. Cool, crisp and tangy! Makes 8 servings.
½ cup white sugar
½ cup cider vinegar
¼ cup water
1 teaspoon salt
½ teaspoon mustard seed
½ teaspoon celery seed
8 cups shredded cabbage
½ cup chopped red bell pepper
1. In a container with a tight-fitting lid, combine sugar, vinegar, water, salt, mustard seed and celery seed. Cover tightly and shake until sugar is dissolved. Chill overnight, or at least several hours to let the flavors marry.
2. To serve, toss remaining ingredients together, and pour dressing over them. Toss again and keep cool and covered until ready to eat.
½ cup white sugar
½ cup cider vinegar
¼ cup water
1 teaspoon salt
½ teaspoon mustard seed
½ teaspoon celery seed
8 cups shredded cabbage
½ cup chopped red bell pepper
1. In a container with a tight-fitting lid, combine sugar, vinegar, water, salt, mustard seed and celery seed. Cover tightly and shake until sugar is dissolved. Chill overnight, or at least several hours to let the flavors marry.
2. To serve, toss remaining ingredients together, and pour dressing over them. Toss again and keep cool and covered until ready to eat.
Food styling and photo by John & Tanya Bäck 
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