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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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The neat thing about adding hot salad dressing to shredded cabbage is that it wilts the greens just slightly for a wonderfully tender-crunchy texture. The dressing combines sugar, oil, and cider vinegar with pungent turmeric to put a spunky and colorful kick into an old picnic favorite. Ingredients:
1/2 cup sugar |
1/2 cup cider vinegar |
1/2 cup vegetable oil |
1 teaspoon mustard seeds |
1 teaspoon celery seeds |
1/2 teaspoon salt |
1/4 teaspoon ground turmeric |
1 large green cabbage, chopped |
1 medium-size green bell pepper, chopped |
1 (4-ounce) jar diced pimiento, drained |
1 medium onion, chopped (optional) |
Directions:
1. Microwave first 7 ingredients in a 1-quart glass bowl at HIGH 3 to 4 minutes or until thoroughly heated, stirring once. Let cool.
2. Combine cabbage, bell pepper, pimiento, and, if desired, onion in a bowl. Drizzle with dressing, tossing to coat. Cover and chill at least 8 hours or up to 3 days.
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