1 (1 pound) bag Cut 'N Clean Greens Kale
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
1 (8 ounce) package 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
Finely shred half the bag of kale (save rest for another use). 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).
Like bread and butter pickles, this goes with almost everything. It has enlivened a plate of roast turkey, made a great topping for a plain hot dog, accompanied a scoop of cottage cheese, was delicious tucked into a meat-and-cheese sandwich and has been a little flavor pick-me-up on many an otherwise boring plate. And, like a pickle or relish tray, it can grace holiday tables with great flavor.
You decide how much raw onion you like in here. The first time you make it, start with 1/2 cup. If you can handle that, double it next time around.
Turmeric is a fierce yellow, and is a primary ingredient in mustard. It is what gives American-style prepared mustard its bright yellow color, and will stain plastic or fabric. So be careful when you are preparing this that you don’t spill on your clothing. That’s also why we’re advising you to use a glass or stainless bowl; it will absolutely stain a white plastic bowl as it sits in it on the counter.
Recipe and photo by Dorothy Reinhold, Shockingly Delicious