| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | servings | ||
INGREDIENTS
| 4 | c | Coarsely chopped green cabbage |
| 2 | c | Coarsely chopped red cabbage |
| 1 | c | Coarsely chopped carrots |
| 1 | sm | Green bell pepper; seeded and coarsely chopped |
| 1/2 | c | Coarsely chopped onions |
| 2 | Jalapenos cut in half and seeded | |
| 1 | c | Apple cider vinegar |
| 3/4 | c | Sugar or Florida Crystals |
| 1/2 | c | Water |
| 3 | Bay leaves | |
| 1 | ts | Salt |
INSTRUCTIONS
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@ebicom.net> on Jun 18, 1999, converted by MM_Buster v2.0l.
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