1/2 Head green cabbage, shredded for slaw
3 medium Red peppers
1/2 cup Dill gherkins, sliced
1 medium Onion, thinly sliced, I use a Vidalia
3 Cloves garlic, minced
1/3 cup Mayonnaise
2 tbsp Vinegar
Fresh ground pepper
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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.
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