| Cuisine: American | Type: Salad | Serves: 8 |
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Source:
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Alton Brown |
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Attributes:
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Vegetarian |
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Comments:
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To salt the cabbage: shred first, toss with a tbs. of Kosher salt, allow to set in a collander over a bowl for an hour or so. Rinse with cold water well before using. This should drain a significant amount of water from the cabbage, keeping it crisp. |
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Serving Suggestions:
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Ingredients:
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1/2 head Napa cabbage, shredded, salted, rinsed 2 red bell peppers, thinly sliced 2 green bell peppers, thinly sliced 3/4 cup apple cider vinegar 1 tbs. mustard seed 1 tsp. celery seed 1 cup sugar |
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Instructions:
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1. Toss the cabbage and peppers and place into a strainer resting over a bowl to drain for 2 hours. Then place in a large mason jar. 2. In a small saucepan, bring the vinegar, sugar, mustard seed, and celery seed to a boil. Pour over the cabbage and the peppers. Store in the refrigerator for 3 days before serving. |
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Related recipes:
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None |
2003-08-30