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Recipe: Jalapeno Slaw Cabbage Slaw
Categories: None
Yield: 1 servings
4 c Coarsely chopped green
-- cabbage
2 c Coarsely chopped red cabbage
1 c Coarsely chopped carrots
1 sm Green bell pepper; seeded
-- and coarsely chopped
1/2 c Coarsely chopped onions
2 Jalapenos cut in half and
-- seeded
--------------HOT CIDER DRESSING-------------------
1 c Apple cider vinegar
3/4 c Sugar or Florida Crystals
1/2 c Water
3 Bay leaves
1 ts Salt
To make slaw: Process all vegetables in a food processor fitted with the metal blade until chopped fine. Place in a large nonreactive bowl.
To make dressing: Combine all ingredients in a nonreactive saucepan and simmer 5 minutes. Pour over the chopped vegetables. Place a plate over the vegetables which fits inside the diameter of the bowl and weight the plate down with a can or heavy glass. Allow to stand at room temperature 2 hours and then refrigerate overnight before serving. Makes 8 to 10 side-dish servings.
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Jun 18, 1999, converted by MM_Buster v2.0l.
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