Saturday, March 12, 2016

Cabbage Slaw with Pickled Onions

 1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
1/2 teaspoon celery seed
2 Tablespoons sugar
1/4 cup green pepper
1 teaspoon onion, minced
3 Tablespoons salad oil
1/3 cup vinegar
4 cups cabbage, finely shredded
-- 1/2 medium head
In large bowl, place all ingredients in order listed.  Mix well.  Cover, refrigerate at least 3 hours.  Just before serving you can drain cabbage if you like 

Pickled Onions:

1 small red onion, halved and sliced thin
2 jalapeƱos, stemmed and sliced into thin rings
1 cup white wine vinegar
2 tablespoons lime juice
1 tablespoon sugar
1 teaspoon salt

FOR THE PICKLED ONIONS: Combine onion and jalapeƱos in medium bowl. Bring vinegar, lime juice, sugar, and salt to boil in small saucepan. Pour vinegar mixture over onion mixture and let sit for at least 30 minutes. (Pickled onions can be made and refrigerated up to 2 days in advance.)

Add some pickled onions to the finished slaw and toss. 


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