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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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The word coleslaw comes from the Dutch, but Texans renamed it cold slaw and branded it their own by preparing it without mayonnaise[. Here, crunchy cabbage, cucumbers and peppers are tossed with an onion-turmeric vinaigrette, which not only makes the onion sweet and mellow, but also gives the entire mix wonderful color. This must-try side dish is one of my favorite summer picnic salads, as it holds up unrefrigerated for hours and gets rave reviews.] Ingredients:
1/4 cup cider vinegar |
2 tablespoons dark brown sugar |
1/2 teaspoon celery seed |
1/2 teaspoon ground turmeric |
1/4 teaspoon ground ginger |
pinch of ground allspice |
1 small onion, finely diced |
1/2 small head cabbage, coarsely chopped |
2 kirby cucumbes, peeled, seeded and diced |
1/2 green bell pepper, coarsely chopped |
3 tablespoons olive oil |
salt and pepper |
Directions:
1. In a medium saucepan, bring the vinegar, brown sugar, celery seed, turmeric, ginger, and allspice to a boil over medium-high heat. Stir in the onion, remove from the heat, and allow to stand for 5 minutes to cool.
2. Meanwhile, toss the cabbage, cucumber and bell pepper together in a serving bowl.
3. Whisk the olive oil into the cooled vinegar mixture until combined. Pour the onion-turmeric vinaigrette over the vegetables and toss to coat. Season, to taste, with salt and pepper and serve.
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