Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 6 to 8
Ingredients
4 cups thinly sliced cabbage
1 3/4 pounds plum tomatoes, seeded, thinly sliced into strips
1 large green bell pepper, thinly sliced
1 large onion, thinly sliced
1 jalapeño chili, seeded, thinly sliced
1/4 cup salt
1 cup cider vinegar
3/4 cup sugar
1/2 teaspoon celery seeds
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon turmeric
Preparation
Step 1
Mix first 5 ingredients in large bowl. Add salt; toss. Let mixture stand 1 hour. Rinse cabbage mixture thoroughly to remove excess salt. Drain. Return to bowl.
Step 2
Combine all remaining ingredients in heavy medium saucepan. Stir over low heat until sugar dissolves and mixture is hot; do not boil. Pour dressing over cabbage and mix to coat. Let slaw stand 1 hour. (Can be prepared up to 2 days ahead. Cover and refrigerate.) Drain slaw before serving.
