Jalapeno slaw cabbage slaw
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Coarsely chopped green cabbage |
| 2 | cups | Coarsely chopped red cabbage |
| 1 | cup | Coarsely chopped carrots |
| 1 | small | Green bell pepper; seeded and coarsely chopped |
| ½ | cup | Coarsely chopped onions |
| 2 | Jalapenos cut in half and seeded | |
| 1 | cup | Apple cider vinegar |
| ¾ | cup | Sugar or Florida Crystals |
| ½ | cup | Water |
| 3 | Bay leaves | |
| 1 | teaspoon | Salt |
Directions
HOT CIDER DRESSING
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@...> on Jun 18, 1999, converted by MM_Buster v2.0l.