The neat thing about adding hot salad dressing to shredded cabbage is that it wilts the greens just slightly for a wonderfully tender-crunchy texture. The dressing combines sugar, oil, and cider vinegar with pungent turmeric to put a spunky and colorful kick into an old picnic favorite.
Turmeric adds a pungent flavor and a deep yellow color. It can be found in the spice section of your grocery store.
1/2 cup sugar
1/2 cup cider vinegar
1/2 cup vegetable oil
1 teaspoon mustard seeds
1 teaspoon celery seeds
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1 large green cabbage, chopped
1 medium-size green bell pepper, chopped
1 (4-ounce) jar diced pimiento, drained
1 medium onion, chopped (optional)
How to Make It
Microwave first 7 ingredients in a 1-quart glass bowl at HIGH 3 to 4 minutes or until thoroughly heated, stirring once. Let cool.
Combine cabbage, bell pepper, pimiento, and, if desired, onion in a bowl. Drizzle with dressing, tossing to coat. Cover and chill at least 8 hours or up to 3 days.