Roasted Red Pepper Slaw
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- fresh ground pepper
- 3 garlic minced
- 2 tb vinegar
- 1/3 c mayonnaise
- 1/2 head green cabbage; shredded
- 3 md red peppers
- 1 md onion; thinly sliced, i
- 1/2 c dill gherkins; sliced
- Carbohydrate 7.462910625 g
- Cholesterol 4.7775 mg
- Fat 6.2771575 g
- Fiber 0.9640624563694 g
- Protein 0.68008125 g
- Saturated Fat 0.9135475 g
- Serving Size 1 1 Serving (65g)
- Sodium 132.64659375 mg
- Sugar 6.4988481686306 g
- Trans Fat 0.366591249999999 g
- Calories 87 calories
Im probably risking getting flamed for posting this recipe (after all it contains NO hot peppers at all let along habs) but Ive 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 youve transformed this slightly bland recipe into a colorful, slightly fiery treat. Not meant as a flame -- just a suggestion. SWill] 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 Glens MM Recipe Archive, G Internet.
