No Mayo Green Slaw

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No Mayo Green Slaw

 

1 small green cabbage

1 large green bell pepper, seeded and cut in thin strips

1 medium carrot, peeled

1/2 medium sweet onion, cut in thin crescents

1/4 cup white vinegar

3 tablespoons honey

1/2 teaspoon ground ginger

1/4 teaspoon ground turmeric

1/8 teaspoon celery seed

1 tablespoon canola oil

salt and freshly ground black pepper

 

Remove any damaged or tough outer leaves from cabbage. Cut in quarters and

remove tough inner core and the thickest inner leaves. Shred thinly with a

knife. Place shredded cabbage in a large bowl. Add green pepper strips.

Shred carrot on the large holes of a box grater. Add to cabbage.

Combine vinegar, honey, ginger, turmeric and celery seed in a small saucepan.

Bring to a boil over medium heat, stirring to dissolve the honey. Remove from

heat and whisk in the oil.

Pour hot dressing over the cabbage and toss until well combined. Season to taste

with salt and pepper.

Cover and refrigerate 4 to 24 hours before serving. Serves 12.