Chow chow slaw
Instructions:
- 1 small green cabbage, cored and grated or finely chopped (about 6 cups);
- 1 large green bell pepper, cored and finely chopped (about 1 cup);
- 1 large red bell pepper, cored and finely chopped (about 1 cup);
- 1 small red or yellow onion, finely chopped (about 1⁄2 cup);
- 1 medium green tomato, cored and finely chopped (about 1 cup);
- 1 tablespoon kosher salt;
- 3⁄4 cup sugar;
- 3⁄4 cup cider vinegar;
- 1 teaspoon whole yellow mustard seed;
- 1⁄2 teaspoon dry mustard;
- 1⁄4 teaspoon ground turmeric;
- 1⁄2 teaspoon celery seed;
- 1⁄4 teaspoon ground ginger.
- Toss together the cabbage, green pepper, red pepper, onion, tomato, and salt in a colander that is set inside a large bowl. Cover and set aside at room temperature for 1 hour or refrigerate overnight. Discard the accumulated liquid. Transfer the vegetables into a large bowl.
- Bring the sugar, vinegar, mustard seed, dry mustard, turmeric, celery seed, and ginger to a boil in a small saucepan over high heat, stirring until the sugar dissolves. Boil for 1 minute. Remove from the heat and cool to room temperature. Pour over the vegetables and mix well. Cover and refrigerate until chilled, at least 4 hours and up to 3 days. For longer storage, pack the slaw into airtight containers and freeze up to 3 months. Thaw and stir well before serving.
- Tips and Techniques. The pieces of chopped vegetables should be small, from 1⁄4- to 1⁄2-inch pieces. You can coarsely grate the vegetables on a box grater or chop them in the bowl of a food processor fitted with the metal blade. (The processor’s shredding disc leaves the pieces too long and stringy.) Do not fill the bowl more than halfway and use short pulses so that the vegetables bounce up and down onto the blade to be chopped instead of ground into mush.