| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
*tabasco, Salads |
5 |
Servings |
INGREDIENTS
| 1/2 |
ts |
Salt |
|
|
Freshly ground black pepper; to taste |
| 1 |
tb |
Cider vinegar |
| 1 |
tb |
Beef broth; optional |
| 2 |
tb |
Dijon mustard |
| 1 |
tb |
Honey |
| 1/2 |
ts |
TABASCO pepper sauce |
| 1/4 |
c |
Olive oil |
| 4 |
c |
Finely shredded cabbage |
| 3 |
tb |
Chopped green onions |
| 2 |
tb |
Chopped fresh dill |
| 1 |
ts |
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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