Four vinegar cole slaw
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head cabbage -- chopped | |
| Fine | ||
| ½ | large | Yellow onion -- chopped |
| Fine | ||
| 1 | cup | Celery -- chopped fine |
| 2 | tablespoons | Sugar |
| 3 | tablespoons | Basil vinegar |
| 3 | tablespoons | Balsamic vinegar |
| 3 | tablespoons | Malt vinegar |
| 3 | tablespoons | Red wine vinegar |
| 1 | tablespoon | Garlic powder |
| 1 | tablespoon | Honey |
| 1 | tablespoon | Worcestershire sauce |
| 1 | tablespoon | Soy sauce, superior grade |
| ½ | tablespoon | Nuoc mam |
| 2 | tablespoons | Brown mustard seeds -- |
| Crushed | ||
| Black pepper | ||
| Crushed dried tabasco | ||
| Peppers | ||
| OR | ||
| Finely chopped jalapenos, to | ||
| Taste | ||
Directions
Chop cabbage fine and soak in water and ice in the refrigerator for one hour. Drain. Place a small cloth towel in the bottom of a bowl.
Line the bowl with paper towels and put the cabbage in. Chill for another one to two hours, meanwhile mixing all the remaining ingredients together. Bring out the cabbage, remove the towels, and combine cabbage thoroughly with other ingredients. Let warm to room temperature, and serve.
Recipe By : Liz Linton & Tom Solomon