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Chow Chow Slaw

Chow Chow Slaw


  • 1 1/2 cups cider vinegar

  • 1 cup sugar

  • 1 tablespoon celery seed

  • 1 tablespoon mustard seed

  • 1 tablespoon ground mustard, divided

  • 1/2 tablespoon turmeric

  • Salt and ground black pepper

  • 1 small head green cabbage, finely chopped

  • 1 large sweet onion, finely chopped

  • 1 red bell pepper, chopped

  • 2 tablespoons extra virgin olive oil (EVOO)


In a medium-size saucepot, bring the cider vinegar, sugar, celery seed, mustard seed, 1/2 tablespoon ground mustard, turmeric, and 1 tablespoon salt to a boil. Add the cabbage, onion, and bell pepper to the boiling vinegar mixture and cook for about 10 minutes. Remove from heat. Pour the mixture into a large bowl, toss with the EVOO and let cool in the fridge. The Chow-Chow can be stored in the fridge for up to 2 weeks in a sealed container.