| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Coleslaw |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Cabbage, shredded |
| 1/2 |
c |
Chopped bottled hot red peppers OR |
| 2 |
|
Slivered jalapeno peppers |
| 3/4 |
c |
Mayonnaise |
| 1/4 |
c |
Lime or lemon juice |
| 1/4 |
c |
White wine vinegar |
| 1/2 |
ts |
Salt |
|
pn |
Sugar |
|
|
Pepper |
| 1/2 |
c |
Crumbled blue cheese |
INSTRUCTIONS
In a large bowl, combine the shredded cabbage and peppers.
In a smaller bowl, whisk together the mayonnaise, lime juice, vinegar,
salt and sugar. Add pepper to taste. Pour over cabbage, mix well and
refrgierate for at least 1 hour. Before serving, add the blue cheese
and mix well.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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