| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salad | 8 | Servings | ||
INGREDIENTS
| 1/2 | Head green cabbage; shredded for slaw | |
| 3 | md | Red peppers |
| 1/2 | c | Dill gherkins; sliced |
| 1 | md | Onion; thinly sliced, I use a Vidalia |
| 3 | Cloves garlic; minced | |
| 1/3 | c | Mayonnaise |
| 2 | tb | Vinegar |
| Fresh ground pepper |
INSTRUCTIONS
I'm probably risking getting flamed for posting this recipe (after all it contains NO hot peppers at all let along habs) but I've always found it a nice peppery side dish to go with things like buffalo balls and hab hamburgers, I put in on the bun with the hamburgers. [Well just add 1 Habanero, 1 Jalapenos and 1 Serrano, each thinly sliced and you've transformed this slightly bland recipe into a colorful, slightly fiery treat. Not meant as a flame -- just a suggestion. S'Will] Mix the pickles, garlic, mayonnaise, & vinegar together and season with pepper to taste. This can be done up to one day ahead of time. Roast one red pepper until blistered. Place in a paper bag for 10 mins. and then peel. Thinly slice the roasted pepper and the other 2 raw peppers. Mix all the shredded veges together in a large bowl and stir in the dressing. Let sit, refrigerated, for 1 hr to let the flavors blend. LHBanchik@aol.com CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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