Pickled Kale Slaw
Serves: 8-10 Ingredients:
1/2 lb of Greens Kale shredded
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
8 oz of shredded carrots
1/2 cup red onion, finely diced
1 cup white wine vinegar
1 cup sugar
1/2 teaspoon celery seed
1/2 teaspoon turmeric
1/2 teaspoon salt
1 teaspoon dry mustard
Combined kale, sliced peppers, carrots and onion in a large glass or stainless steel bowl; toss and stir with hands to combine well. In a small saucepan, heat all ingredients for dressing, and bring to a boil. Boil for 1 minute.
Pour hot dressing over cabbage mix and toss to mix well. Let it stand on counter for a couple of hours; it will give up some water and become wetter. Toss once or twice during this time to mix.
Refrigerate. Store covered, in refrigerator. Will keep for weeks, like pickles (if it lasts that long).
It can enlivened a plate of roast turkey, make a great topping for a plain hot dog, mixed with a scoop of cottage cheese, added to a meat-and-cheese sandwich and the list goes on and on. What will you do with your pickled kale bowl of Deliciousness?