Spiced Tomato and Cabbage Slaw
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6 to 8
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 3/4 cup sugar
- 1 cup cider vinegar
- 1/4 teaspoon turmeric
- 1/4 cup salt
- 1/2 teaspoon celery seeds
- 1 large onion, thinly sliced
- 4 cups thinly sliced cabbage
- 1 3/4 pounds plum tomatoes, seeded, thinly sliced into strips
- 1 large green bell pepper, thinly sliced
- 1 jalapeã±o chili, seeded, thinly sliced
- Carbohydrate 29 g(10%)
- Fat 0 g(1%)
- Fiber 3 g(13%)
- Protein 2 g(4%)
- Saturated Fat 0 g(0%)
- Sodium 544 mg(23%)
- Calories 121
Preparation 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.
Preparation 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.
