| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Coleslaw | 8 | Servings | ||
INGREDIENTS
| 3 | Chipotle chilies | |
| 1 | Garlic clove | |
| 1 | c | Mayonnaise |
| Salt and black pepper | ||
| Few drops lemon juice | ||
| 1/2 | Cabbage; coarsely shredded |
INSTRUCTIONS
1. If using dried chipotles, rehydrate by soaking in hot water until softened. 2. Using a mortar and pestle or food processor, mash or puree chilies with garlic clove. Blend into mayonnaise. 3. Stir mixture into shredded cabbage, seasoning to taste with salt, pepper, and a few drops of lemon juice if desired. 4. Refrigerate until ready to serve. Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Mar 13, 1998
A Message from our Provider:
“Give God what’s right — not what’s left.”