Alicia Ross
Universal Uclick

According to the U.S. Department of Labor, “Labor Day, the first Monday in September, is a creation of the labor movement and is dedicated to the social and economic achievements of American workers. It constitutes a yearly national tribute to the contributions workers have made to the strength, prosperity and well-being of our country.”

Since we are celebrating work with a day off, we don’t want to labor in the kitchen when we are supposed to relax. Enter today’s amazing recipe for Picnic Cabbage Salad ­— all the work is done ahead, so the salad waits in the refrigerator, improving with every hour.

While throwing a few brats on the grill is fairly easy, making sides can keep you working all day. This delicious salad goes well with just about any grilled or smoked meat, complementing the smoke with its tangy, crunchy presence.

Happy Labor Day, everyone! Now go enjoy your day!

Picnic Cabbage Salad

1 cup sugar

1 cup apple cider vinegar

¾ cup light salad oil

1 tsp. ground mustard

1 tsp. celery seed

1 tsp. salt

6 cups shredded cabbage

1 large onion, thinly sliced

1 large red bell pepper, thinly sliced

In a 2-quart saucepan, bring the sugar, vinegar, oil, mustard, celery seed and salt to a boil. Mix well and boil for 5 minutes, stirring occasionally.

Meanwhile, combine the cabbage, onion and bell pepper in a heatproof bowl. Pour the hot vinegar mixture over the cabbage and stir well. Cover and refrigerate for at least 8 hours, then serve.

Makes 12 servings.

Each serving has about 207 calories, 14 grams fat (3 grams saturated), no cholesterol, 1 gram protein, 21 grams carbohydrates, 1.5 grams dietary fiber, 19 grams sugars, 125 milligrams sodium.

Alicia Ross is the co-author of three cookbooks. Contact her c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, email tellus@kitchenscoop.com, or visit http://kitchenscoop.com.