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Great Tastes of Manitoba 2003-2004
This tangy salad is a good accompaniment to all of the grilled kabobs as well as other grilled meats, poultry, hamburgers and hotdogs. If you want to serve it as soon as it’s made, reduce the mustard to ¾ tsp. |
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Ingredients:
| 8 cup |
cabbage, shredded |
2 L |
| 1 1/4 tsp |
salt, divided |
6 mL |
| 1 |
sweet red pepper, thinly sliced |
1 |
| 1/2 |
red onion, thinly sliced |
1/2 |
| 1 Tbsp |
chopped fresh dill (or 1 tsp dried dill weed) |
15 mL |
| 1/4 cup |
red wine vinegar |
50 mL |
| 1 Tbsp |
granulated sugar |
15 mL |
| 1 Tbsp |
canola oil |
15 mL |
| 1 tsp |
dry mustard |
5 mL |
| 3/4 tsp |
celery seeds |
3 mL |
| 1/4 tsp |
pepper |
1 mL |
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sliced apples, if desired |
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Directions:
In a large bowl, toss cabbage with 1 tsp of the salt. In a separate bowl, toss red pepper with remaining salt. Let both stand for 1 hour.
In colander, drain cabbage. By handfuls, squeeze out excess moisture and return cabbage to bowl. Add undrained red peppers, onion and dill; toss to combine.
In a small bowl, whisk together vinegar, sugar, oil, mustard, celery seeds and pepper; pour over cabbage mixture and toss. Cover and refrigerate for 1 hour.
Serving Instructions:
Serve with sliced apples, if desired.
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