Friday, November 13, 2009
Okay, so if you're cooking Thanksgiving dinner, it's time to start planning your meal. I am hoping to post a few of my favorite side dishes I like to serve up with the bird to help you along.
The recipe posted here is one I made for the first time when I was 13 years old, quite a few years ago, and I have continued to include it each year I cook the Turkey dinner. I have also had great success and received many compliments taking it to other's homes for dinner (when I don't have the full responsibility of the meal).
It is not a traditional accompaniment and that is precisely what makes it so enjoyable. This is a cinch to make. Plan to make a day ahead so that the flavors can meld together deliciously.
1 large head cabbage, shredded (I prefer purple cabbage)--so lovely
1 green pepper, sliced very thin
1 red pepper, sliced very thin
1 large onion sliced very thin (again I choose the purple variety)1
1 med. jar pimentos, drained, separate and disperse the pimentos as the top layer
Layer the above ingredients in the given order. DO NOT STIR!
I use a clear crystal glass bowl to create a colorful display, but you can use any type of glass container you like.
The following ingredients are combined in a saucepan and boiled for 2 minutes, stir constantly to prevent scorching.
1 cup salad oil (extra light olive oil, or safflower oil, or vegetable oil)
1 cup sugar
3/4 cup white vinegar
1 1/2 t. salt
1 t. celery seed...maybe a bit more--this really makes the salad pop!
Pour the hot dressing over the vegetables and cover tightly; refrigerate for a minimum of 4 hours. I prepare this the day before.
Note: you can adjust the ingredients to fit any size container you wish to use, just remember to layer and use only enough dressing to reach the top of the vegetable layers, but not more.
ENJOY and Happy Turkey Day