Texas Yellow "Cold Slaw" Recipe
Recipe courtesy of Francine Segan
Level: Easy
Yield: 6 servings
Total: 25 min
Prep: 10 min
Cook: 15 min
Nutritional Analysis Per Serving
Serving Size: 1 of 6 servings
Calories: 113
Total Fat: 7 g
Saturated Fat: 1 g
Carbohydrates: 12 g
Dietary Fiber: 3 g
Sugar: 7 g
Protein: 2 g
Cholesterol: 0 mg
Sodium: 470 mg
Discover the tangy twist on coleslaw from Texas, where it's called "cold slaw" and ditches mayo for a zesty onion-turmeric vinaigrette. Crisp cabbage, refreshing cucumbers, and peppers get a vibrant golden hue and mellow onion flavorperfect for summer picnics, staying fresh without refrigeration and stealing the show every time!
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
Cook Mode (Keep screen awake)
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 let stand for 5 minutes to cool.
- Meanwhile, combine the cabbage, cucumber, and bell pepper in a serving bowl.
- Whisk the olive oil into the cooled vinegar mixture until well blended. Pour the onion-turmeric vinaigrette over the vegetables and toss to coat. Season to taste with salt and pepper and serve.
From Movie Menus: Recipes for Perfect Meals with Your Favorite Films by Francine Segan, Villard Books, 2004
