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Prep time
24 hours
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Serves
12
Author Notes
Back in the Dark Ages, when I was a newspaper reporter, my beat included the county jail in my small town. The jail kitchen would provide lunch for the judge, court reporter and attorneys during court terms, and that guest list expanded to include me. On Fridays, lunch generally ran to either barbecue or fried fish, and in either instance, there was this wonderful, sweet-sour, spicy slaw. The jailer who made it gave me the recipe, and I make it on a fairly regular basis. Keeps in the fridge approximately forever. —Kayb
Ingredients
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1
large head cabbage
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1 pound
carrots
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1
large green bell pepper, minced fine (optional)
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1
large onion, minced fine
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1 cup
cider vinegar
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1/2 cup
water
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1/2 to 1 cups
sugar, according to how sweet you want it (I use 3/4 cup)
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1 teaspoon
dry mustard
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1 teaspoon
celery seed
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1/2 teaspoon
turmeric
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1/2 teaspoon
white pepper
Directions
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Shred cabbage and carrots in food processor. Mince green pepper and onion, if using, finely.
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Toss all vegetables in a bowl with an air-tight lid.
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Heat all remaining ingredients in a saucepan or microwave untll almost boiling and sugar is dissolved completely. Pour dressing over vegetables.
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Let bowl sit, covered, on counter for at least four hours, then refrigerate. Should be made at least 24 hours in advance to allow flavors to blend.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!
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