Temperatures have exceeded 100° this week, and barbecues are still in full swing here in Southern California. In many parts of the country, however, cooler temperatures signal an end to grilling season.
I’ll offer a fond farewell to Southern-style barbecue in next week’s blog posts. For now, our end-of-the-week recipe can be enjoyed at an outdoor cookout or indoor feast.
Southern-Style Cole Slaw
Makes 4 servings
- 1/4 cup apple cider vinegar
- 2 tablespoons dark brown sugar
- 1/2 teaspoon celery seed
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground ginger
- Pinch of ground allspice
- 3 oz. red onion, finely diced
- 6 oz. green cabbage, coarsely chopped
- 4 oz. cucumbers, peeled, seeded and coarsely chopped
- 3 oz. red pepper, coarsely chopped
- 2 oz. green pepper, coarsely chopped
- 3 tablespoons olive oil
- In a medium saucepan, bring vinegar, brown sugar, celery seed, turmeric, ginger and allspice to a simmer over a medium heat.
- Stir in onion; remove from heat and allow to stand 5 minutes to cool.
- Meanwhile, toss cabbage, cucumbers and peppers in a mixing bowl. In another bowl, whisk olive oil into the cooled vinaigrette mixture.
- Pour mixture over vegetables, and toss to coat. Season with salt and pepper to taste.
Note: Because you are committed to organic living, OrganicAuthority.com recommends using certified organic foods, when available, in all recipes to maximize flavor and nutrition, while minimizing your risk of exposure to pesticides, chemicals and preservatives.
Recipe courtesy of Jack Daniel’s Sauces