Ingredients
1 large head cabbage or 2 pkg. slaw mix
1 large onion
1 green pepper
1 small jar diced pimento, drained
1 1/2 c. vinegar
1 c. sugar
1 tsp. mustard seed
2 to 3 tsp. celery seed
1 Tbsp. salt
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Large olive wood salad bowl — toss and serve at the table
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Vegetable-forward cooking organized by produce season
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Bring vinegar, sugar and seeds to a rolling boil, stirring until sugar dissolves. Let cook at a low boil 2 to 3 minutes. Cool completely. Finely shred cabbage. Slice onion and cut slices in fourths or eighths. Chop green pepper into small pieces. Mix lightly and add drained pimento. Pour vinegar mixture over cabbage mixture and mix. Slaw should be made 12 to 24 hours before serving and stirred several times. Keeps in refrigerator 2 to 3 weeks. Serves 12 to 16.