Recipe courtesy of Francine Segan
Texas Yellow "Cold Slaw"
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 113
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 12
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 470
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
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
- 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.