Chef Pascal inspired Slaw with Dijon Vinaigrette

1 cup green cabbage, shredded
1 cup purple cabbage, shredded
¼ cup red pepper, thinly sliced
¼ cup yellow bell pepper, thinly sliced
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
¼ cup olive oil
½ teaspoon black pepper
1 teaspoon kosher salt




Add the mustard to a large bowl with the red wine vinegar. Season with salt and pepper. Drizzle in olive oil while whisking at the same time. Add the remaining ingredients and combine together. Add a little more salt and pepper to taste.