| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
*tabasco, Salads |
5 |
Servings |
INGREDIENTS
| 1/2 |
t |
Salt |
|
|
Freshly ground black pepper |
|
|
to taste |
| 1 |
T |
Cider vinegar |
| 1 |
T |
Beef broth, optional |
| 2 |
T |
Dijon mustard |
| 1 |
T |
Honey |
| 1/2 |
t |
TABASCO pepper sauce |
| 1/4 |
c |
Olive oil |
| 4 |
c |
Finely shredded cabbage |
| 3 |
T |
Chopped green onions |
| 2 |
T |
Chopped fresh dill |
| 1 |
t |
Celery seed |
INSTRUCTIONS
In a large bowl, whisk together the salt, pepper, vinegar, broth,
mustard, honey, and Tabasco sauce. Slowly whisk in the oil. Add the
remaining ingredients and toss well to blend. Cover and chill. Serve
with additional Tabasco sauce, if desired. Serves 4 to 5 TABASCO(R)
of McIlhenny Co., Avery Island, LA 70513 Notes: This cabbage slaw,
enriched with mustard, herbs, and honey, is excellent served alongside
meat, poultry, or fish. >Kitpath-Buster 1998-Mar >Submitted to
McRecipe by Pat Hanneman Recipe by: http://www.tabasco.com/ Posted to
MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 20, 1998
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