| 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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