It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Mustard Slaw without Mayonnaise
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- #4831
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 pounds head cabbage
1 large green bell pepper, seeded, stemmed, and very finely minced
2 medium onions, very finely minced
2 medium carrots, peeled, shredded and finely minced
4 teaspoons celery seed
2 teaspoons salt (or more to taste)
2 teaspoons freshly ground black pepper (or more to taste)
1/2 cup freshly squeezed lemon juice
24 ounces French's yellow mustard
1 1/2 cup granulated sugar
1/4 cup cider vinegar
1/4 cup Franks Red hot sauce to taste (or a smaller amount of Tabasco)
directions
Core the cabbage. Cut into broad, round slices about 1/3-inch thick, then chop crosswise so that you end up with a pile of chopped cabbage, each piece roughly the size of a corn nibblet.
Place chopped cabbage in large bowl and add the green pepper, onions, carrots, celery seed, salt and black pepper. Toss everything with the lemon juice and reserve.
Add the mustard to another bowl and blend in the sugar and the vinegar. Add the mustard mixture to the cabbage mixture and blend well. Add hot sauce to taste. Adjust seasoning.
I like to serve it immediately, but you can hold it in the refrigerator for as long as a week.
added by
themutt
nutrition data
Nutritional data has not been calculated yet.
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