Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | White vinagar |
| \N \N | Grated lime peel from one lime |
| \N \N | Juice from 3 limes |
| 2 tablespoons | Honey |
| 1 teaspoon | Salt |
| ½ teaspoon | Crushed red pepper |
| ½ small | Head green cabbage |
| 3 smalls | Carrots |
| 1 medium | Cucumber; seeded |
| 1 medium | Red bell pepper; seeded, cut in sixths |
| ½ small | Red onion |
DRESSING
REST
Well for the 4th, I smoked some cut-up yard birds and my daughter-in-law found a good sounding recipe for coleslaw in the July 13'Womans Day' magazine. When I made it, I modified it a little on the fly. It turned out delicious.
1. Whisk dressing ingredients in large bowl till blended.
2. Shred the cabbage, carrots, cucumber,red pepper, and onion.
3. Add to the dressing, toss to mix and refrigerate for at least two hours for flavors to blend.
4. Drain juices and serve.
Makes 4 cups. Per 1 cup serving, 47 cal, 1 g pro, 12 g car, 2 g fiber, 0 g fat, 0 mg cho, 308 mg sod.
Comments: The original recipe called for 1 tsp grated lime peel, but I didn't feel like measuring it (do you measure the grated peel loose, or do you pack it into the teaspoon?), so I just grated the whole lime. The recipe also called for 3 Tbsp of lime juice, but I figured that if 3 Tbsp of juice was good, the juice of 3 limes would be better (lot easier to measure).
The lime really gave it a different flavor! The red pepper flakes gave a nice hint of fire. And, if you are watching the calories, this one doesn't have hardly any. Overall, I would rank it right up there with Corky's Coleslaw recipe in the BBQ FAQ. Posted to bbq-digest by William Maurer <maurer@...> on Jul 9, 1999, converted by MM_Buster v2.0l.