Do you like pickles?  Like Cole Slaw?  Yep, you are in the right place.  This is a wonderfully tangy, sweet, tastes as good as it looks salad.  The veggies are crisp and the perfect carriers for the interesting flavors that the mustard and cumin provide.

This isn’t for the faint of heart.  You only need a little bit to pack a punch to your lunch.  Serve as a side salad to any protein main dish.  There’s nothing reminiscent of a traditional holiday dish here.  Or, is it a new tradition?

Sweet and Sour Slaw

SWEET AND SOUR SLAW IN TECHNICOLOR (YIELDS 2 CUPS) *The colors in this image have not been modified in any way.  Do not attempt to adjust your monitor*

In a small sauce pan heat vinegar, sugar, mustard, and cumin over medium heat.  Bring to a boil and continue to cook for 2 additional minutes.  Remove liquid from heat and allow to cool completely about 30 minutes.

In a 1 quart air tight container add carrot, onion, zucchini, and beet.  Please note that the vegetables are raw.  Allowing the liquid to cool completely will allow the vegetables to maintain their crunch. 

Pour liquid over vegetables and refrigerate.  Stir once after about 24 hours and then enjoy after 48 hours.