This tangy salad is a good accompaniment to all of the grilled kabobs as well as other grilled meats, poultry, hamburgers and hot dogs. If you want to serve it as soon as it's made, reduce the mustard to 3/4 tsp (4 mL).
- Portion size 8 servings
- 8 cups shredded cabbage (about one-third head)
- 1 1/4 teaspoon salt
- 1 sweet red pepper thinly sliced
- 1/2 red onion thinly sliced
- 1 tablespoon chopped fresh dill (or 1 tsp/5 mL dried dillweed)
- 1/4 cup red wine vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon vegetable oil
- 1 teaspoon dry mustard
- 3/4 teaspoons celery seeds
- 1/4 teaspoon pepper
In large bowl, toss cabbage with 1 tsp (5 mL) of the salt. In separate bowl, toss red pepper with remaining salt. Let both stand for 1 hour.
In colander, drain cabbage. By handfuls, squeeze out excess moisture and return cabbage to bowl. Add undrained red pepper, onion and dill; toss to combine.
In small bowl, whisk together vinegar, sugar, oil, mustard, celery seeds and pepper, pour over cabbage mixture and toss.
Cover and refrigerate for 1 hour. (Make ahead: Refrigerate for up to 48 hours.)
Nutritional facts <b>PER SERVING:</b> about
- Sodium 372 mg
- Protein 1 g
- Calories 55.0
- Total fat 2 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 9 g
- Iron 5.0
- Folate 22.0
- Calcium 4.0
- Vitamin A 9.0
- Vitamin C 105.0