3 sm. red bell pepper, 1 whole, 2 thinly sliced
1/2 med. head green cabbage, finely shredded
1 sm. onion, thinly sliced
1/2 c. thinly sliced sour pickles or other pickles
1 clove garlic, minced
1/3 c. mayonnaise
2 tsp. white wine vinegar
Salt & freshly ground black pepper

Roast the whole red pepper directly over a gas flame or under the broiler, turning, until charred all over, about 5 minutes. Place the pepper in a paper bag and set aside for 10 minutes to steam. When cool enough to handle, peel the pepper and remove the core, seeds and ribs. Slice into thin strips. In a large bowl, combine all the cooked and uncooked red peppers with the cabbage, onion, pickles, garlic, mayonnaise and vinegar. Season with salt and pepper to taste. Cover and refrigerate until ready to use. (The recipe can be made up to 1 day ahead.)