Pepperblast coleslaw
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | White cabbage - shredded |
| 4 | cups | Purple cabbage - shredded |
| 4 | Green onions - chopped | |
| 2 | Carrots - shredded | |
| 1 | Yellow pepper - chopped | |
| 1 | Green pepper - chopped | |
| 1 | Chili pepper - chopped | |
| 4 | tablespoons | Fresh basil - chopped |
| ½ | cup | Sour cream |
| ½ | cup | Mayonnaise |
| 1 | Garlic clove - minced | |
| ½ | teaspoon | Chili powder |
| pinch | Cayenne pepper to taste | |
Directions
DRESSING
Combine vegetables in large bowl. Blend dressing ingredients and pour over salad. Toss. Chill 30 minutes or overnight before serving.
Serves 12.
Calgary Sun, Monday, July 30, 1990 - Cinda Chavich From Myra Sable's "Elegant Entertaining Cookbook." Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: From: Fred Towner Date: 03-02-96 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Aug 29, 98
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