Recipe courtesy of Francine Segan

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.
  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 6 servings
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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 cucumbers, 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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