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.

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