Tuesday, January 3, 2012

Alabama Hot Slaw

Slightly modified version of recipe in Moosewood Restaurant Daily Special

4 cups shredded green cabbage
2 celery stalks, chopped
1.5 cups peeled, grated carrots
1/2 red bell pepper, seeded & diced
1 heaping Tbsp minced red onion
1/4 cup white vinegar
2 tsp sugar
1 tsp salt
1/4 tsp ground black pepper
2 tsp Trader Joe's Sweet & Hot Mustard
a few drops of Tabasco sauce
1/4 cup canola oil

1. Place cabbage in a serving bowl. Sprinkle celery evenly on top of cabbage, then carrots, red peppers, and onion. Do not stir.

2. In a small bowl, combine vinegar, sugar and salt until dissolved. Stir in black pepper, mustard, and Tabasco. Pour evenly over the vegetables.

3. In a small pan on the stove, heat the oil until there are a few ripples in it. Pour the oil over the slaw, aiming especially for the onions and peppers.

4. Let stand at least 5 minutes, then toss and serve.

No comments: