Texas Yellow "Cold Slaw"

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.]

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
6 servings
Level:
Easy

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
  • 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.

  • Meanwhile, toss the cabbage, cucumber and bell pepper together in a serving bowl.

  • 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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