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@...

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