CAROLINA VINEGAR SLAW
"This slaw is a great alternative to a mayonnaise-based one. It is perfect for cutting the richness of pork barbecue, and pairs equally well with full-flavored shellfish. It will seem like a lot of cabbage, but it shrinks after standing awhile."
1 small head cabbage, shredded (8-10 cups)
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 medium onion, thinly sliced
1 1/4 cups cider vinegar
3/4 cup sugar
1 teaspoon salt
1 teaspoon celery seeds
1 teaspoon dry mustard
1/2 cup vegetable oil
In a large bowl, toss together the cabbage, bell peppers and onion.
In a medium saucepan, bring the vinegar to a boil with the sugar, salt, celery seeds and mustard, stirring to dissolve the sugar. Pour the hot liquid over the cabbage with the oil and toss well.
Let the slaw sit for 15-30 minutes, tossing occasionally, and season with salt and pepper.
Servings: 6
Source: Simply Shellfish by Leslie Glover Pendleton
"This slaw is a great alternative to a mayonnaise-based one. It is perfect for cutting the richness of pork barbecue, and pairs equally well with full-flavored shellfish. It will seem like a lot of cabbage, but it shrinks after standing awhile."
1 small head cabbage, shredded (8-10 cups)
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 medium onion, thinly sliced
1 1/4 cups cider vinegar
3/4 cup sugar
1 teaspoon salt
1 teaspoon celery seeds
1 teaspoon dry mustard
1/2 cup vegetable oil
In a large bowl, toss together the cabbage, bell peppers and onion.
In a medium saucepan, bring the vinegar to a boil with the sugar, salt, celery seeds and mustard, stirring to dissolve the sugar. Pour the hot liquid over the cabbage with the oil and toss well.
Let the slaw sit for 15-30 minutes, tossing occasionally, and season with salt and pepper.
Servings: 6
Source: Simply Shellfish by Leslie Glover Pendleton
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Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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