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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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