| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 pounds Yukon gold potatoes, cut into 1-inch chunks
- Kosher salt
- 1 1/4 cups apple cider vinegar
- 1/2 cup sugar
- 1 teaspoon mustard seed
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon freshly ground black pepper
- 2 cups shredded cabbage
- 1 cup cauliflower florets
- 1 red bell pepper, diced
- 1 green bell pepper, diced
Instructions
- Add the potatoes to a large saucepan or Dutch oven. Cover the potatoes with cold water and add 2 tablespoons of salt. Place over medium heat and bring to a simmer. Cook until the potatoes are tender, 10 to 15 minutes. Drain the potatoes and set aside.
- To the same saucepan, add the vinegar, sugar, mustard seed, turmeric, black pepper and 1 teaspoon salt and bring to a boil. Add the cabbage, cauliflower and bell peppers and return the mixture to a boil. Add the potatoes back to the saucepan and toss to combine. Transfer to a bowl. Season with salt and pepper. Serve warm or refrigerate until ready to serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 273 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 7 g |
| Sugar | 21 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 871 mg |
Reviews
No mention of how long to boil cabbage & peppers before adding back potatoes?
No mayo. Nice. That’s a lot of sugar though.
I liked because it is made with no mayo. Really is a chow chow flavor the next day. So different and so good.