Ingredients:

1 head green cabbage, as close to 2 pounds as possible, cored and coarsely chopped (about 8 cups finely-chopped cabbage)

2 large green peppers, as close to 1 total pound as possible, coarsely chopped, seeded and ribbed (about 2 cups finely-chopped green bell pepper)

1 cup apple cider vinegar (dressing)

1 cup water (dressing)

1 teaspoon celery seed (dressing)

3/4 cup granulated sugar (dressing)

1 teaspoon sea salt (dressing)

1 teaspoon coarsely-ground black pepper (dressing)

Directions:

1. The cabbage & the peppers must be: finely-chopped, almost minced. There is no in between - finely-chopped, almost minced - it's the key to this cold, crunchy, addictive side-salad. If you have a food processor, you can do this in minutes, but you can't do either vegetable in one big batch or you will end up with watery mush. Instead, process each one in small batches that require as few rapid on-off pulses, as necessary, to get them finely-chopped, then, place each of the finely-chopped veggies on a paper-towel lined plate for about an hour in the refrigerator, to allow the paper to absorb excess moisture from the vegetables.Cut the cabbage into 4 quarters, remove the core from each quarter, then coarsely chop each quarter. Working in 4 batches, place one quarter of the coarsely-chopped cabbage in the work bowl of a food processor fitted with a steel blade. Using a series of 30 rapid on-off pulses, process to a fine chop. Transfer cabbage to a large baking pan that has been lined with parchment paper and a few layers of paper towels and refrigerate for about an hour.

2. Prep the green bell peppers as directed, and, in two batches, using a series of 15 rapid on-off pulses, process them to a fine chop too. Place chopped peppers on a paper towel lined plate and refrigerate for about an hour.

3. For the sweet and sour dressing: Place the cabbage and peppers in a large bowl. In a 1-quart measuring container, measure and stir all of the dressing ingredients together. Pour the dressing over the cabbage and green peppers, and, using a large spoon or rubber spatula, give it a thorough stir. Cover the bowl with plastic wrap and refrigerate, several hours or overnight, taking the time to give it a stir whenever it's convenient. Overnight is best.

Bon Appetit!