| 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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