| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
June 1993 |
1 |
servings |
INGREDIENTS
| 4 |
c |
Thinly sliced cabbage |
| 1 3/4 |
lb |
Plum tomatoes; seeded, thinly |
|
|
; sliced into strips |
| 1 |
lg |
Green bell pepper; thinly sliced |
| 1 |
lg |
Onion; thinly sliced |
| 1 |
|
Jalapeno chili; seeded, thinly |
|
|
; sliced |
| 1/4 |
c |
Salt |
| 1 |
c |
Cider vinegar |
| 3/4 |
c |
Sugar |
| 1/2 |
ts |
Celery seeds |
| 1/4 |
ts |
Ground allspice |
| 1/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
ts |
Ground ginger |
| 1/4 |
ts |
Turmeric |
INSTRUCTIONS
Mix first 5 ingredients in large bowl. Add salt; toss. Let mixture stand 1
hour. Rinse cabbage mixture thoroughly to remove excess salt. Drain. Return
to bowl.
Combine all remaining ingredients in heavy medium saucepan. Stir over low
heat until sugar dissolves and mixture is hot; do not boil. Pour dressing
over cabbage and mix to coat. Let slaw stand 1 hour. (Can be prepared up to
2 days ahead. Cover and refrigerate.) Drain slaw before serving.
Serves 6 to 8.
Bon Appetit June 1993
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