1 3/4 pounds plum tomatoes, seeded, thinly sliced into strips
1 large green bell pepper, thinly sliced
1 large onion, thinly sliced
1 jalapeño chili, seeded, thinly sliced
1/4 cup salt
1 cup cider vinegar
3/4 cup sugar
1/2 teaspoon celery seeds
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon turmeric
Directions:
1. Mix first 5 ingredients in large bowl. Add salt; toss. Let mixture stand 1 hour. Rinse cabbage mixture thoroughly to remove excess salt. Drain. Return to bowl. 2. Combine all remaining ingredients in heavy medium saucepan. Stir over low heat until sugar dissolves and mixture is hot; do not boil. Pour dressing over cabbage and mix to coat. Let slaw stand 1 hour. (Can be prepared up to 2 days ahead. Cover and refrigerate.) Drain slaw before serving.
