Roasted red pepper slaw
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Head green cabbage; shredded for slaw | |
| 3 | mediums | Red peppers |
| ½ | cup | Dill gherkins; sliced |
| 1 | medium | Onion; thinly sliced, I use a Vidalia |
| 3 | Cloves garlic; minced | |
| ⅓ | cup | Mayonnaise |
| 2 | tablespoons | Vinegar |
| Fresh ground pepper | ||
Directions
I'm probably risking getting flamed for posting this recipe (after all it contains NO hot peppers at all let along habs) but I've always found it a nice peppery side dish to go with things like buffalo balls and hab hamburgers, I put in on the bun with the hamburgers.
[Well just add 1 Habanero, 1 Jalapenos and 1 Serrano, each thinly sliced and you've transformed this slightly bland recipe into a colorful, slightly fiery treat. Not meant as a flame -- just a suggestion. S'Will] Mix the pickles, garlic, mayonnaise, & vinegar together and season with pepper to taste. This can be done up to one day ahead of time.
Roast one red pepper until blistered. Place in a paper bag for 10 mins.
and then peel. Thinly slice the roasted pepper and the other 2 raw peppers.
Mix all the shredded veges together in a large bowl and stir in the dressing. Let sit, refrigerated, for 1 hr to let the flavors blend.
LHBanchik@...
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .